Mum requested for a sugar-free cake for her birthday based on one of her artworks and this was what I made!
I painted the chiffon sponge based on her painted ceramic plate design.
Cake composition:
- Sugar-free Jasmine green tea chiffon sponge
- Cold brew Jasmine green tea in fresh grape juice for brushing on sponges
- Fresh grapes
- Sugar-free Jasmine green tea mascarpone whipped cream
Please see the reel for the process and detailed recipe:
(I will update the post with the reel link soon)
I will share the ingredient list here for your reference.
Jasmine green tea chiffon sponge:
Egg yolk batter:
20g oil
48g concentrated Jasmine Green tea*
1/16 tsp salt
1/4 tsp vanilla extract
50g cake flour, sifted
1 tea bag of leaves (~2g), ground & sifted with flour
3 yolks
Meringue:
3 egg whites (about 110g)
1/8 tsp cream of tartar
45-50g sugar of choice
* Steep 5 Jasmine green tea tea bags in 120g hot water covered for 15 min. Strain & reserve 48g for chiffon sponges
Mascarpone Jasmine green tea whipped cream:
170g mascarpone, cold
215g tea infused heavy cream, cold*
1.5 tbs (~12g) sugar/sugar replacement of choice
1/8 tsp salt
3/4 tsp vanilla extract
*Steep 8g Jasmine green tea leaves (~ 4 tea bags) in about 260g heavy cream for 12-24h in the fridge. Strain & reserve 215g
Cold brew Jasmine green tea in grape juice:
45g freshly squeezed grape juice
4g (2 bags) Jasmine green tea leaves
Just to share some photos of the process...
Sponge brushed with cold brew tea in grape juice
Filling with mascarpone whipped cream and fresh grapes!
The cake was light and refreshing, yet rich and not too sweet. Perfect for dessert after a heavy meal at the restaurant!
The sponge is moist and soft with fine crumbs too and you can't tell you are eating a cake made using sugar replacements because it doesn't leave a weird aftertaste or texture! I use a blend of replacements to achieve this. I also included some prebiotic soluble fibres to further lower the GI of the cake. I can't disclose the exact blend and ratios as I use it for my sugar-free chiffon cake class
with lots of love,
Phay Shing
