~ tofoodwithlove ~


5 egg yolks
1 tbsp caster sugar
1 tbsp milk
70g Hokkaido cake mix
25g corn oil or canola oil

5 egg whites
4 tbsp caster sugar
1/2 tsp cream of tartar

Cream filling (mix together):
1 cup thickened cream, whipped
1-2 tbsp icing sugar
1/2 cup prepared instant custard (use instant custard powder mixed with milk)
1/2 tsp vanilla extract


1. Preheat oven to 160C. Place egg yolks, sugar, milk and cake mix in the bowl of an electric mixer and whisk on medium speed until light and creamy. Then mix in the oil.

2. In a another bowl, whisk egg whites with sugar and cream of tartar until soft peaks (or just stiff), then fold in with the egg yolk mixture above.

3. Spoon the mixture into paper cups about three quarters full. Bake in oven for 15-20 minutes until lightly browned. Cool on a wire rack.

4. Pipe the cream into the centre of the cakes, and dust the tops with icing sugar. Refrigerate before serving.