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Japanese Hokkaido Cake

cake & pastries

Japanese Hokkaido Cake

Recipe by

Made With QL Eggs

QL Omega Eggs

See Product


Preparation time20 minutes
Cooking time15 - 20 minutes
Makes8 square paper cups


70 g QL Omega egg yolk
60 g water
30 g melted butter
60 g cake flour
¼ tsp vanilla essence
130 g QL Omega egg white
⅛ tsp cream of tartar
80 g sugar
3 - 4 drops vanilla essence
150 g whipping cream
30 g sugar
Icing sugar or snow powder for dusting


  1. Whisk together the QL Omega egg yolk, water, butter, flour and vanilla essence. Set aside.
  2. In a clean bowl, whisk the QL Omega egg white and cream of tartar until foamy. Gradually add the sugar, all the while continuing whisk until the QL Omega egg whites are stiff.
  3. Fold one third of the meringue into the QL Omega egg yolk mixture, then fold the rest.
  4. Pour the batter into square paper cups and bake in a preheated oven at 150°C for 15 minutes, turning the tray after the first 6-7 minutes of baking. Turn the oven to grill for 1-2 minutes (start with 30 seconds) until the tops of the cakes are lightly browned.
  5. Remove from oven and let the cakes cool completely.
  6. Pipe a generous amount of filling into the center of each cake. Chill. Dust tops of cakes with snow powder or icing sugar before serving.

QL Omega & QL D'Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.