Boba Caramel Chiffon


Cake Base
Tegral Satin Moist Cake Roasted Brown Sugar 350
Water 150
Oil 150
Egg Yolk 150 (10 nos)
Egg White 400 (10 nos)
Sugar 100
Cream of Tartar pinch
Cake Base total 1300
Salted Cream Cheese Topping
Ambiante 100 Topping Cream
Milk 50
Sea Salt pinch
Cream Cheese 50
Whipping Cream 100
Salted Cream Cheese Topping total 300
Pearl Topping
Black Pearls 50
Pearl Topping total 50

Working Method

Cake Base
  • Mix cake mix, water, oil and egg yolk until homogeneous.
  • Whip up egg white, cream of tartar and sugar on medium speed till soft peak. (meringue).
  • Fold in the meringue into cake batter.
  • Bake at 180°C for about 25-30 minutes.

Salted Cream Cheese Topping
  • Whip both topping and whipping cream till medium peak.
  • Warm milk and add in sea salt.
  • Mix cream cheese with milk well.
  • Fold in cream to cheese mixture.

Pearl Topping
  • Cook pearls as per recipe.
  • Soak in sugar syrup till use.

About this recipe

Complexity level: