A light and airy Japanese-style chiffon cake filled with silky vanilla custard cream, inspired by the beloved Hokkaido dessert tradition. The fluffy cake pairs perfectly with the rich, creamy filling.
This delicate cake combines the ethereal lightness of chiffon with a luxurious vanilla custard filling. The secret lies in folding the whipped egg whites gently into the batter to maintain that cloud-like texture.
Split the vanilla bean lengthwise and scrape out the seeds. Combine milk, cream, vanilla seeds, and pod in a saucepan. Heat until steaming, whisking occasionally. In a bowl, whisk egg yolks with 80g sugar until pale and thick.
Slowly pour the hot milk mixture into the yolk mixture while whisking constantly to temper. Return to the saucepan and cook over low heat, stirring continuously, until the mixture coats the back of a spoon (about 170°F/76°C). Strain through a fine sieve and chill completely.
Preheat oven to 325°F (165°C). Separate eggs, keeping whites in a clean dry bowl. Whisk yolks with sugar until light, then mix in oil and water. Sift in flour and fold until just combined.
Beat egg whites with a pinch of salt until stiff peaks form. Gently fold one-third of the whites into the yolk mixture to lighten it, then carefully fold in the remaining whites in two additions. Pour into an ungreased tube pan.
Bake for 30-35 minutes until the top springs back when lightly touched. Invert the pan immediately onto a cooling rack and let cool completely, about 1 hour.
Run a thin knife around the pan edges and center tube to release the cake. Slice horizontally and sandwich the chilled vanilla custard cream between layers. Serve immediately or refrigerate.
This savory chiffon cake is a great choice for those who prefer less sugar or want a unique twist on a classic dessert. With ham bits and scallions folded into the batter, it offers a soft, fluffy texture and a flavor that is salty with just a hint of sweetness.
