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 :
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

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 !


  1. Hi Kristy, very yummy and beautiful sponge cake. The little flower look so cute, texture of the cake is cottony soft. YUM YUM!

    Have a nice day, my dear.

  2. HI,,OOhh,tis cake looks soft n spongy,how i wish to have one piece
    now,bay tahannn haha,,
    btw,,may i know where to purchase the lemon flavoured Nu-stevia,,
    appreciates if u can share,,thank u
    so much,,,

  3. Oh! I have seen many sponge cakes that look just like ligh cakes and that's it. But you made a cake that looks like perfect sponge!

  4. Clap! Clap! you've got this cake right first time, I made them once and they shrank big time! The cream looks perfect!

  5. The texture of your cake is so gorgeous! Love how soft and fluffy it is.

  6. Anoymous : You can purchase the NuStevia product from this page.

    Hope this will help. Btw, you'll receive a 15% discout if you order my code bar given.

    Jeannie : They'll shrunk a little after cooled actually but not much. The best I like about is the cream.

    Thank you so much everyone for spending your valueable time with me today. It's always a great pleasure for having you all around every now & then. And glad you like this little sweet cakes too. My kids also love it very much especially with the sauce in it.

    Blessings, Kristy ((hugs))

  7. What an awesome cake - I love the texture of this!

  8. Your Hokkaido cupcakes look so neat and nice . But I found keep it in the fridge and taste it cool more nicer than in room temperature .,

  9. look absolutely tempting !! Gorgeous

  10. Those look soooo good! I love how they are each contained in a little package. Very fun, thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  11. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick


  12. Es una verdadera delicia me encanta quiero un trozo de esponja,abrazos y abrazos.

  13. Como eu sempre digo é um prazer aos olhos e ao paladar,que belíssima receita Sem mais palavras, tudo divino. Parabéns Beijos Luci

  14. Kristy,
    Thanks for sharing this recipe, would like to know is the sugar to be beat together with egg yolk instead of egg white ? just want to confirm on this part

    Thanks again

  15. Hi Simonne,
    First of all,thanks so much for stopping by. I found that the result beating egg white with cream of tartar is better compare to sugar.It stands better.

    Hope this will help. Enjoy & have fun !



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