These Hokkaido Cakes with Lemon Cream are light and fluffy – the lemon cream cheese filling adds a nice surprise when you bite into the centre of the cake!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 12
INGREDIENTS:
- Batter A
- 90g Full cream milk
- 80g Sunflower oil
- 25g Castor sugar
- 100g Cake flour
- 80g Egg yolks
- 2 tbsp Freshly grated lemon zest
Batter B
- 180g Egg whites
- 55g Castor sugar
For the Lemon Crème
- 300g Dairy whipping cream
- 35g Icing sugar
- 2 tbsp Freshly grated lemon zest
For the Lemon Crème Cheese Filling Batter A
- 125g Cream cheese
- 25g Icing sugar
- ½ tbsp Lemon juice
- ½ tbsp Freshly grated Lemon Zest
Batter B
- 130g Dairy whipping cream
DIRECTIONS:
- Mix Batter A together and well combined.
- Whip Batter B and add in sugar gradually, continue whisking it until stiff stage.
- Fold in Batter B into Batter A gently and well combined.
- Scoop the batter into individual square case.
- Bake at 180ºC for 15mins, non-fan oven mode.
For the Lemon Crème
-
Whip dairy cream and icing sugar until soft peak.
-
Add in lemon zest and whip it until stiff peak.
-
Storage: This cream can be kept in air tight container in the fridge for 3 days.
For the Lemon Crème Cheese Filling
-
Whip cream cheese until soft, add in the icing sugar.
- Add in the lemon zest and juice and mix well.
- Whip Batter B until soft peak forms.
- Fold in together with Batter A.
- Pipe into the Hokkaido sponge.