Chiffon cake topped with Salted Cheese foam and Brown sugar bubble/tapioca pearls 芝士奶蓋黑糖珍珠雪紡蛋糕

During COVID-19 social distancing stay home period, I cooked a lot of meals and I have no time and no mood to make any kind of desserts. After a long period of lockdown, I can finally loose myself up from cooking three meals a day. I can do some dine-in and order food from delivery. I guess many of you are making lots of different dishes and stuffs including making your own bubble tea. Yes, me too. I always have some uncooked boba tapioca pearls at home. I feel like I will have to make something using the boba. I found IG posts from bakeries that have Tea Cake with Boba on top for sale. But they are definitely expensive. I like to make something that I feel cheap and easy to make compare to those overcharged store bought one. I chose this receipt and modified it with using Boba Tapioca pearls instead of the almonds she used in the recipe. Here is the ingredients and video from the recipe that I chose to use:

Recipe adapted from: Steph's Wonder Website 

Ingredients:

雪紡蛋糕 CHIFFON CAKE (6" Cake Pan)

3  雞蛋黃 egg yolks

35g 牛奶 milk

30g 植物油 vegetable oil

55g 低筋麵粉 cake flour

3  雞蛋白 egg whites

55g 砂糖 sugar

1/2 tsp 香草酒 Vanilla extract (Optional - I added)

a bit of lemon juice (optional - I added)

海鹽芝士奶蓋 sea salt cheese cream (2 cups)

220g 鮮奶油 whipping cream

80g 鮮奶 fresh milk

50g 奶油芝士cream cheese (soften, leave it at room temperature before use)

50g 煉奶 condensed milk

3/4tsp 海鹽 sea salt

Topping

杏仁片 some almond flake (original recipe)

Boba Tapioca Pearl (my cake version)

Brown sugar syrup (my cake version)

Instructions (cake):

Preheat oven 150C/300F

1.將蛋黃+細砂糖用打蛋器攪拌均勻 Combine Egg and sugar and whisk

2.再依序將液體植物油,牛奶及香草酒加入攪拌均勻 Add Vegetable Oil, milk and vanilla extract to egg batter and mix well 

3.再將過篩好的低筋麵粉分2次加入混合攪拌, 均勻成為無粉粒的麵糊  (攪拌過程儘量快速,避免麵粉產生筋性影響口感) Sift cake flour to Egg mixtures until smooth

4.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入),  打成尾端挺立的蛋白霜(乾性發泡) Whisk egg white and add lemon juice and sugar (divide in half and add in two times seperately)

5.舀1/3份量的蛋白霜混入蛋黃麵糊中用橡皮括刀延著盆邊翻轉以切拌的方式攪拌均勻 Add 1/3 of egg white into egg batter and fold in with spatula.

6.然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻 Add the mixture to remaining egg white and mix well.

7.將攪拌好的麵糊倒入6吋模中 Pour batter into 6" cake pan

8.進爐前在桌上敲幾下敲出較大的氣泡,放入已經預熱到150度C的烤箱中烘烤35分鐘從烤箱中取出(用竹籤插入中心沒有沾粘就可以出爐,若有沾黏再烤2-3分鐘) Gently tap the pan on table to let air bubble out from batter before putting into the preheat 150C/300F oven. Bake 35 minutes.

9.出爐後馬上倒扣放涼 Cool cake by turning the pan upside down

10.密封室溫可以保存1-2天,冰箱冷藏約4-5天 It can be store in container for 1-2 days or 4-5 days in refrigerator. 

                                                        Instructions (cheese foam):

1. Whisk together soften cream cheese and condensed milk

2. Add sea salt, milk and whipped cream to cream cheese mixture and whisk until it become thick

3. Store cream cheese mixture in fridge for at least 1 hour before use