Lemon Lime Hokkaido Sponge Cake

After my little creaming project, I can finally test out the cream on some of the bake goods and one of it was the delicious Hokkaido sponge cake. Hokkaido cake recipe already in my list to do for too long and I felt guilty for not getting it done any sooner. So finally made this 2 days before Chop Goh Meh, the final day of the Chinese New Year celebration and also the Chinese Valentine's Day. Yeap, the Asian Valentine's Day ! :o) I'm sure these cakes will lighten up the day.

Ingredients for Sponge :
(A)
5  egg yolk
160gm  sugar
(or substitute with 8 tspn NuStevia Sweetener)
1/2 tspn  salt
1/2 cup corn oil
1 tspn  Lemon flavoured~NuStevia
1 lime zest
1 lemon zest

(B) 1 cup milk

(C) 250gm  hong kong flour/superfine flour
       1 TB  baking powder

(D)
8 egg whites ( roughly 260gm-280gm)
1/2 tspn  cream of tartar (or can substiture with vinegar or lemon juice)

Method :
(1) beat ingredients (A) till pale and creamy, then beat in milk & mixture (C) alternately till everything well combined. Set aside.
(2) now, in separate bowl beat ingredients (D) till peak foam.
(3) fold beaten egg white into mixture (A+B+C) in 3 batches, till everything combined.
(4) best to use a pipping bag for spreading the batter to separate paper cups,  80% full of 22-24 cups.
(5) finally, bake at preheated oven 170'C for about 20 mins.
(6) cool on wire rack then make a hole in the center by using a chopstick.
(7) simply pipe in some cream the follow by blueberry sauce and then top with more cream.

Ingredients for Lemon Lime Cream :
one Italian butter cream recipe
2 tspn  Lemon flavoured~NuStevia
2 tspn   Lime juice
(combine everything and beat to mix well)

*some blueberry sauce / jam for fillings

Oh yeah, I almost left out one very important statement here. It's about the cream! The CREAM turned out perfect. It stands so well and can last at least for 2 days without even being kept in the refrigerator. And no  problem with long distance delivery anymore. Kudos ! Clap...clap...clap.... Hope you guys will love it too. Enjoy !