Earl Grey Chiffon Cake with Whipped Cream Cheese
|Earl Grey tea bags||3 bags (6g total, 2g each)|
|Sugar||25g x 2 = 50g (25g for egg whites, 25g for egg yolks|
|White vinegar||1/2 tsp|
Cheese Milk Foam :
|1. Cheese Sauce|
|Rock salt||1/2 tsp|
|2. Cream Sauce:|
|Sliced almonds||as desired|
Cheese Milk Foam Recipe:
Soften the cream cheese to room temperature and use an electric mixer to blend it with fresh milk until smooth and without any cheese lumps.
Add rock salt and condensed milk and mix well.
Use an electric mixer to whip the whipping cream and sugar together until it forms six-pointed peaks, then mix it with the cheese sauce and blend again with an electric mixer. Chill in the refrigerator until ready to use. (Prepare the cheese milk foam after the cake is baked.)
Earl Grey Tea Cake Recipe:
Prepare a 6-inch chimney chiffon cake mold in advance, wrap the outside of the mold with two layers of aluminum foil, and use a water bath to bake the cake. Prepare a large baking pan separately and add about 1-2 cm of cold water.
Beat the egg whites with an electric mixer until foamy, then add sugar and white vinegar and beat until the egg whites form stiff peaks. (Dry foam)
Sift together the cake flour, cornstarch, and Earl Grey tea leaves and set aside.
Beat the egg yolks with sugar using an electric mixer until pale yellow and set aside.
Mix the milk and oil and microwave on high for 25 seconds.
Add the milk and oil mixture directly to the sifted dry ingredients and mix well.
Add the egg yolk mixture to the batter and mix until there are no lumps.
Preheat the microwave oven to 150°C on the "convection" setting and preheat the baking pan with cold water at the same time.
Add one-third of the beaten egg whites to the batter and mix well.
Add the remaining two-thirds of the egg whites to the batter and mix well until the egg whites are well incorporated. (Use a folding motion to mix from the bottom up to avoid deflating the egg whites.)
Pour the cake batter into the prepared mold and tap the mold gently to remove any air bubbles.
Place the mold in the preheated oven and bake for 60 minutes. After 50 minutes, test the cake with a toothpick to see if it is fully cooked. If the toothpick comes out clean, it is done. If it is still wet, bake for another 10 minutes.
Remove the cake from the oven and tap it gently from a high distance.
Invert the cake onto a bottle and let it cool completely before removing the mold and cutting off the top layer of the cake.
Spread the cheese milk foam on top of the cake and sprinkle with sliced almonds as desired. Chill in the refrigerator until ready to serve.