Hokkaido Cake with Lemon Cream

< Back to Recipe Listings

Hokkaido Cake with Lemon Cream

by Philia Ng

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


  • 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


  1. Mix Batter A together and well combined.
  2. Whip Batter B and add in sugar gradually, continue whisking it until stiff stage.
  3. Fold in Batter B into Batter A gently and well combined.
  4. Scoop the batter into individual square case.
  5. Bake at 180ºC for 15mins, non-fan oven mode.

    For the Lemon Crème

  6. Whip dairy cream and icing sugar until soft peak.

  7. Add in lemon zest and whip it until stiff peak.

  8. Storage: This cream can be kept in air tight container in the fridge for 3 days.

    For the Lemon Crème Cheese Filling

  9. Whip cream cheese until soft, add in the icing sugar.


  10. Add in the lemon zest and juice and mix well.
  11. Whip Batter B until soft peak forms.


  12. Fold in together with Batter A.
  13. Pipe into the Hokkaido sponge.


Love this? Share it!
This entry was posted in . Bookmark the permalink.