Cloud Cake


Sep 28, 2023

1 min read

Light Hojicha Chiffon
75 g Cake Flour
21.5 g Cornflour
2 g Hohicha powder
6 no Egg yolks
65 g Oil
107 g Anchor UHT Milk
6 no Egg whites
110 g Sugar
1 g Cream of tartar
Honey Cream Foam     
325 g Anchor Whipping Cream
150 g Pastry cream
40 g Honey
2 g Gelatin powder
12 g Water
Honey Whipped Cream
500 g Anchor Whipping Cream
50 g Honey
Pastry Cream
645 g Anchor UHT Milk
100 g Sugar
2.5 g Salt
1 no Vanilla pod
62.5 g Egg yolks
60 g Cornstarch
75 g Anchor Unsalted Butter
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.
  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.



Related Products

Find the ingredients to make this delicious Cloud Cake recipe today!