Special Recipes

Hokkaido fresh milk cake


  • Ingredients Part 1
  • 90 grams of cake flour
  • 1/2 teaspoon of baking powder
  • 30 grams of Hokkaido milk powder
  • Ingredients Part 2
  • 80 grams of Healthy Chef Cooking Oil
  • 70 grams of fresh Hokkaido milk
  • ½ teaspoon of vanilla extract
  • 5 eggs yolk (size number 1)
  • ¼ teaspoon of salt
  • 50 grams of sugar
  • Ingredients Part 3
  • 5 white eggs (size number 1)
  • ¼ teaspoon of cream of tartar
  • 40 grams of sugar


  1. Place the molds with baking paper. 
  2. Add butter or cooking oil to help the papers attach to the molds. 
  3. Before start mixing all the ingredients, warm the over with a tray (larger than molds). Put a small cup of water into the oven with 160’c degree.
  4. Sift all ingredients from part 1 together and set aside.
  5. Stir all ingredients from part 2 until melting together. 
  6. Mix ingredients from part 1 and part 2, stir until smooth. Set aside.
  7. Mix all ingredients from part 3, beat the white eggs with low speed for 15 second. Add cream of tartar or lime juice, then sugar. Beat for a minute. Then into ingredients part 1 and part 2. 
  8. Pour all ingredients into the mold (size 3 pounds)
  9. Bake for 45 minutes with 160’c for both top and bottom heat but turn off the fan. Put the mold at the bottom of the oven. Ready to serve