Cloud Cake

Ingredients

Light Hojicha Chiffon

Honey Cream Foam     

Honey Whipped Cream

Pastry Cream

Method

Light Hojicha Chiffon

1. Sift cake flour, corn flour and hojicha powder​.
2. In a bowl, whisk egg yolk, then add oil, follow by milk​.
3. Add sifted flour mixture into egg yolk mixture​.
4. In a mixer with whisk attachment, whip up egg whites with sugar and cream of tartar​.
5. Fold meringue into egg yolk-flour mixture​.
6. Scale 160g into 5” chiffon mould​.
7. Bake at 160°C in convection oven for 35 minutes​.
8. Invert chiffon mould immediately after baked​.

Honey Cream Foam

1. Sprinkle gelatin in water​.
2. Whip pastry cream, add melted gelatin and whip until smooth.​
3. In a mixer with whisk attachment, lightly whip Anchor Whipping Cream with honey to pourable consistency​.
4. Fold in pastry cream and transfer to jug​.

Honey Whipped Cream

1. In a mixer with whisk attachment, whip Anchor Whipping Cream with honey to firm peak.

Pastry Cream

1. In a pot, heat Anchor UHT Milk, sugar, salt and vanilla pod​.
2. In a bowl, whisk together egg yolks and cornstarch​.
3. Pour hot milk mixture into egg yolk mixture​.
4. Strain back into pot and cook until thicken​.
5. Remove from heat and add Anchor Unsalted Butter.

Assembly

1. Slice Hojicha Chiffon in half​.
2. Cream chiffon with Honey Whipped Cream​.
3. Pour Honey Cream Foam on top​.
4. Dust hojicha powder to finish.