Prep Time: 50 mins | Bake Time: 50 mins | Total Time: 2.5 Hours
Makes 1 cake tin
Ingredients
Hojicha Chiffon Cake
- 4 egg yolks
- 60g granulated sugar
- 80ml neutral oil
- 150ml milk
- 1.5 tbsp ONE ORGANIC Hojicha
- 150g cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 egg whites
- 40g granulated sugar
Jasmine Tea Whipped Cream Ingredients
- 500ml heavy cream, cold
- 3 tbsp ONE ORGANIC instant jasmine tea powder
- 60g granulated sugar
- 1 tsp vanilla extract
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
Assembly
- 2 can longan in syrup (chopped 1 can and leave 1 can as a whole)
Directions
Hojicha Chiffon Cake:
- Preheat oven to 350°F (175°C).
- Whisk together 60g sugar and oil until combined. Add egg yolks and milk, whisk until smooth.
- Sift in cake flour, hojicha powder, baking powder, and salt; mix until smooth.
- Beat egg whites until frothy, slowly add 40g sugar, and whip to stiff peaks.
- Fold one third of meringue into yolk mixture, then gently fold in the rest until no streaks remain.
- Pour into ungreased 6×3 inch round cake pan. Bake 45-55 minutes until skewer comes out clean.
- Immediately invert pan and cool completely upside down before releasing
Jasmine Tea Whipped Cream
- Bloom gelatin by adding hot water to the gelatin powder; stir until completely dissolved.
- Combine cold heavy cream, jasmine tea powder, sugar, and vanilla extract.
- Quickly whisk dissolved gelatin into cream mixture.
- Whip to stiff peaks. Refrigerate until ready to use
Assembly:
- Slice cooled cake horizontally into 3 equal layers.
- Place first layer on plate, brush with longan syrup, spread whipped cream, scatter chopped longan, add another cream layer. Repeat with second layer.
- Place final layer on top. Cover entire cake with remaining whipped cream, smoothing with offset spatula.
- Top with whole longans and dust generously with jasmine tea powder. Refrigerate 1 hour before serving
Recipe and photo by Amy Voon | IG/TikTok: @howaboutsaturday
