Sugar-Free Jasmine Green Tea & Grape Painted Cake

 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:

https://www.instagram.com/reel/DX-fIcaSjkk/?igsh=anFwNXVnNW40Zmw5

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

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Bubble Tea Chiffon Roll Cake

 

*New Online Tutorial* 💕 

Finally finished the Bubble Tea Chiffon Roll tutorial!😍 This video tutorial is available for unlimited streaming with recipe and template download 

Link to join here! 💕 

This is like my happiest cake ever!🥰💙 

With love, 

Susanne 

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'Rose Tart' Tea Castella Cake

 

Rost tart made from tea castella cake! Created this early mother's day cake! 💗

Tea Castella Cake 
3 egg yolks 
33g warm oil (60C) 
40g peony jade tea 
54g cake flour 
Pinch of salt 

3 egg whites 
¼ tsp cream of tartar 
70g castor sugar 

Tea-infused jam 
240g peony jade tea 
70g sugar 
5g lemon juice 
2g pectin  

Recipe video here.  

Make peony jade tea by steeping 4 tsp tea leaves in 2 cups of hot water. Heat the oil to 60C. Add 40g tea, then whisk in sifted cake flour and salt. Add in the egg yolks and mix well. Divide the batter 1/3 (plain) and 2/3 (red).  

Whisk egg whites in a separate bowl with cream of tartar and sugar till firm peaks. Divide the meringue 2/3 and 1/3 as above and fold in. 

Fill two 4” pans with plain batter till 2/3” thick. Bake at 160C for 20min. Pour the remaining plain and red batter into a half sheet pan (18”x11”). Bake for 16min. 

Make the tea jam: Mix sugar with pectin, then add to 240g tea and lemon juice. Bring to a boil over low heat and allow to thicken. Cool and transfer to piping bag. 

To assemble, cut a thin strip of plain sheet cake and wrap around the 4” cake. Pipe a layer of tea jam over the cake. Cut semicircles (1.5” round cutters) from red cake and line the cake in circles to make the giant rose. Enjoy! 

With lots of love,

Susanne

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Bubble Tea Chiffon Roll Cake

 

Presenting the Bubble Tea Chiffon Roll Cake! =)

Want to learn how to make these yummy, patterned Bubble Tea chiffon roll cakes with me ?🥰

Join me on Aug 13th 8pm EST (8am GMT+8), where I will be teaching live on howtocakeit! These delicious Earl Grey tea cakes are filled with Brown sugar tea cream!😋  

You will also get lifetime access to the video tutorial, workbook and private group! Bundle up with my Sushi Cake class and get 25% off for 2 classes! 

It's going to be a super cute and delicious one! Link to sign up here! =)💖

With love,

Susanne

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Giant Boba Brown Sugar Milk Tea Chiffon Cake

My imagination of what a cute Giant bubble tea would look like in chiffon cake!💓

This time, in addition to baking the "pearls" in, I tried to make brown sugar swirls at the bottom and a slight two-tone (like in the bubble tea when the layers separate) as well! The two-tone didn't come up as obvious as I had hoped, but maybe it was cuter that way.

Anyway the brown sugar fragrance was really lovely and cake was delicious! I have shared the recipe previously. If you always wanted to see how my cut up cake slices look like, do click in to my previous post! I rarely get to slice them up unless it is for family celebration =).

Hope this cute cake made you smile!

With lots of love,

Susanne

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SG National Day Boba Milk Tea Chiffon Cake

This is a simple National day version of the Boba Brown Sugar Milk Tea cake.

The pearls are red and white to celebrate National day! I prepared this item for a demo for Bishan cc today.

We are so blessed to be in this safe, secure nation and so blessed that we can celebrate National day despite the COVID situation and all the challenges. Keeping the nation and leaders in prayers.

Happy National day!

With lots of love,
Susanne

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Boba Brown Sugar Milk Tea Chiffon Cake

Who is a fan of Boba Brown Sugar Milk Tea?

Brown Sugar Milk Tea Chiffon Cake, dressed up as a giant "Bubble Tea"! I used brown sugar entirely for this cake, including the meringue, and very strong black tea that is very fragrant. If you are a boba milk tea lover, you will love this cake! 💖 Make sure you use good quality tea with strong fragrance and taste, it will make all the difference! I personally like Earl grey, but you can use any tea you like =).


Brown Sugar Milk Tea (makes 1 tall 5-inch cake, or a 10-inch roll cake)

2 egg yolks

14g brown sugar
26g vegetable oil
27g strong black tea (2-3 tea bags in 40 g ml hot milk)
40g cake flour

3 egg whites
36g brown sugar
1/4 tsp cream of tartar

*Tip: If you are using a 7 to 8-inch cake pan, you can multiply this recipe by 2 

1. Heat up 40g fresh milk and dip tea bags. Cover and let it simmer for 5+ min. Remove tea bags and squeeze out the milk from the tea bags for strong tea flavour. The tea bags will soak up milk, so actual amount will be a lot less, and you should measure out 27g for step 3. Leave to cool. 

2. Preheat oven to 140°C.

3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and 27 g strong black tea (weigh out to be precise).

4. Next add in sieved flour and whisk till no trace of flour found. 

*If you like, you can break open the tea bags and add the fine leaves into the cake. It will add to the fragrance. I omitted this step because I wanted a clean-looking exterior.

5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in brown sugar in 2 additions. 

Beautiful shiny brown sugar meringue

6. Fold in the meringue gently into the batter 1/3 at a time.

7. Pour the batter into the baking pan and gently tap the tin on table 3x to remove air bubbles.

8. Bake the cake at 140°C for 45-50 min or until skewer comes out clean. 

*If you do not have a tall cake/loaf pan, bake as a sheet cake on a lined 10-inch tray instead for 25-30 min and roll into a log later.

9. Invert the cake pan immediately once out of the oven to cool. 

*For sheet cake, roll up while still warm.

11. Unmould after the cakes are cool.

The black dots were made by prebaking a 1 egg recipe charcoal sheet cake, cutting out circles from the black sheet cake, and then baking them into the brown sugar milk tea cake. For picture tutorials of this technique, you can refer to Airplane cake in Deco Chiffon Cake Basics. You can use the same recipe above for the tea cake, divided by 2 and coloured with charcoal powder. Bake the charcoal batter in a lined 8-inch tray for 18 min.

Watch a video of the soft bubble tea chiffon cake jiggling here.

For true Boba Brown Sugar Milk Tea taste, make brown sugar syrup (dissolve in hot water in 2:1 ratio) and drizzle over the cake. Garnish with black tapioca pearls, made by cooking tapioca pearls in hot water for 30 minutes.

And here are some crumb shots of the cake! Hope you like it!

And here is another version of the Boba Milk Tea cake for online class.

Please stay well and healthy!

With lots of love,

Susanne

*Airplane Cake is 4th cake from the left

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Chiffon Cake 'Tea Cups' filled with Tea Chiffon Cakes

Can you tell which are cakes and which are real cups? 🧁🍵 

Giving away these cute chiffon cake "tea cups" filled with yummy chocolatey and hot cross bun-flavoured tea chiffon cakes on my Instagram, as part of a collaboration with T2 teas. The cute "tea cups" are inspired by a chick, cat and bunny. The teas and tea cups are part of a newly launched tea set from T2 teas! Check out the IG post for more details.

Hope they made you smile!

With lots of love,

Susanne

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