Rich hawthorn jam paired with mellow cream, delivering a delicate, silky, sweet and sour taste that is unforgettable and endlessly.
I. Cake Base – Egg whites: 5 (170g) – Low-gluten flour: 60g – Milk powder: 8g – Fine sugar: 45g – Milk: 80g – Corn oil: 30g – Lemon juice: 3g II. Filling – Whipping cream: 200g – Fine sugar: 20g – Hawthorn jam: 80g Prepare all required ingredients. Pour corn oil and milk into a bowl, stir until emulsified with no oil streaks visible. Sift in low-gluten flour and milk powder, mix well, and set aside. Add a few drops of lemon juice to the egg white bowl. Add fine sugar in three batches, whipping with an electric mixer until the meringue forms soft peaks when the beaters are lifted. Fold one-third of the meringue into the batter until combined. Then pour the mixture back into the remaining meringue and fold gently until uniform. Pour the batter into a baking pan, gently tap the pan to remove air bubbles. Place in a preheated oven and bake at 135°C (275°F) for 32 minutes. Once baked, remove and let cool completely. Pour whipping cream into a bowl, add fine sugar, and whip until stiff peaks form. Mix 150g of the whipped cream with 130g of hawthorn jam. Spread the mixture evenly over the cooled cake layer. Roll the cake using a rolling pin for support, then refrigerate or freeze to set. Slice into five pieces. Decorate the surface with piped cream before serving.
