| Ingredient | Method |
| 4B Egg yolks 60g veg oil 40g light brown sugar 90g full milk 120g LP flour 5g earl grey tea powder 1tsp baking powder 4B Egg white 60g light brown sugar 1/4 tsp cream of tartar | 1. Preheat oven to 180C. 2. In a mixing bowl, mix oil and milk together with a hand whisk. 3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible. 4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed. 5. Add ⅓ of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula. 6. Pour batter into 6' chiffon pan and bake at 180C for 40mins. 7. Remove cake from oven and cool by standing the pan upside down. |
| Cream Mousse: 150g heavy cream 20g sugar 1/2tsp salt 1tsp lemon juice 1tsp vanilla extract 115g Cream cheese 80g full milk | 1. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whipped up to 50-60%. A correct consistency by checking: there will not appear lines during stirring. (Don't beat too hard@stiff, or else it can' t turns to lava texture) 2. Beat cream cheese until smooth. Add milk, vanilla and lemon juice and beat until combined. 3. Using a whisk, fold one-third of the cream into the cheese mixture to lighten it. Fold in remaining cream using a rubber spatula. 4. Chill for half hour. |
| Dark Sugar Pearl Pearls: 30g dark sugar 50g water 85g tapioca starch dark sugar pearl sauce: 300g water 90g dark sugar | 1. Pearl: Add dark sugar and water to the pan and try to break up the large pieces of sugar. 2. Heat the brown sugar in low heat , be sure to melt all the sugar, and then boil it on high heat until big bubbles appears. Then turn off the heat and quickly pour the tapioca starch into the pot and stir quickly. 3. Knead the dough while it is hot (the dough fail to shaped if water temperature is too low, and the dough is too sticky when the water temperature is too high). 4. Put a proper amount of tapioca starch in the empty pot, divide and roll the dough into small balls, and wrap it with a layer of powder to prevent sticking. 5. After rubbing all the small balls, use a sieve to remove excess starch from the surface. (Chill overnight if prepared earlier before making cake) 6. Put the pearls in the pot after boiling water, and simmer for 15-20 minutes. Keep stirring to avoid sticking at bottom during cooking. Turn off the heat and close the lid for 10 minutes. 7. After the pearls are stuffy, remove them and rinse them with cold water or ice water, and put them in the refrigerator to chill for a while. 8. Dark Sugar Pearl Sauce: Add dark sugar and water to the pan and heat until the brown sugar melts and boils. 9. Pour refrigerated pearls into brown sugar water and continue to boil over medium heat, stirring constantly to prevent sticking. Turn off the heat once the sauce turns thick. |
| Assembly: 1. Trim the domed of chiffon cake. Place the cake on cake plate. Using the leafover cake (trimmed cake), cut a round piece to cover the hole (bottom) to avoid cream leaking out. 2. Wrap the plastic paper over the cake tightly. 3. Pour the mousse into the hole and top and send back to refrigerator for another 1-2 hours. 4. Decorate as desired. | |
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