茉莉伯爵红茶奶冻蛋糕

    

 

Ingredient

Method

Cake : 10B egg yolks  40g caster sugar 150g veg oil  200g milk  220g LP flour   1tsp baking powder  8g jasmine powder+25g water  10g earl grey powder+25g water  10B egg whites 70g caster sugar 1/4tsp cream of tartar  few drop rice vinegar   Panna cotta: 35g gelatin powder 60g hot water 600g full cream milk 4g jasmine powder  15g earl grey powder Gelee: 5g gelatin powder 4g agar-agar powder 300g hot water 30g caster sugar

Cake 1. Line a 10" cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy.  4. Gradually add in sugar and beat until firm peaks form. Divide into two equal portions. 5. In another bowl, beat egg yolks, veg oil and milk until well combined about 1 minute. 6. Add sifted flours and fold until just combined. Divide the batter into two portion equally. First portion mix with earl grey mixture and another portion mix with jasmine mixture. 7. Using a whisk, fold one-third of the egg whites mixture into the jasmine batter to lighten it. Fold in remaining cream using a rubber spatula.  8. Repeat step 7 for earl grey batter. 9. Pour earl grey batter into cake pan alternate with jasmine batter until finished and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 55  minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. Cool completely and set aside.       Panna cotta (same method for gelee): ~Sprinkle the gelatin powder into hot water and sit for 5 minutes.  ~combine all the ingredient and cook with medium heat and stir continuously until boiled & dissolved.  ~Turn off the heat and set aside until slightly cool.   Assembly: ~Place one layer cake into cake tin (loose base). ~Pour half of the panna cotta and freeze for 15-20 min until slightly set. ~Carefully place another layer cake over it. ~Pour remaining panna cotta, decorate with same dried jasmine flower and freeze for 15-20 min until set. ~Pour the gelee on top careful and chill for overnight.