Cake Base Ingredients:
– Eggs: 5
– Milk: 60g
– Corn oil: 60g
– Cake flour: 65g
– Pitaya powder: 5g
– Fine sugar: 45g
– Lemon juice: a few drops
Ice Cheese Filling Ingredients:
– Whipping cream: 150g
– Cream cheese: 50g
– Sugar: 20g
– Milk powder: 25g
Cake Base Instructions:
1. Separate egg whites and yolks. Ensure the egg white bowl is grease-free, water-free, and contains no yolk.
2. Preheat oven to 145°C for 20 minutes.
3. Whisk corn oil and milk until emulsified. Sift in cake flour and pitaya powder, gently mixing until smooth.
4. Add egg yolks to the batter and combine lightly.
5. Beat egg whites with lemon juice at high speed. Add sugar in three stages: at large bubbles, small bubbles, and when distinct patterns form. Stop at soft peak stage.
6. Fold one-third of meringue into batter using a whisk, then incorporate remaining meringue. Work quickly and maintain cool room temperature.
7. Pour batter into oilcloth-lined 28x28cm pan. Bake at 145°C for 35 minutes (adjust for oven variations).
8. Cool completely after baking, flip over, and divide into 16 portions using a 6.5cm diameter cutter.
Ice Cheese Filling Instructions:
1. Soften cream cheese, blend with sugar.
2. Gradually add whipping cream in two batches, whip until stiff.
3. Transfer to piping bag, fill cakes, coat edges with milk powder.
4. Refrigerate before serving.
