The fluffiness of Japanese Souffle Sponge and the aromatic Vanilla Bean Egg Custard Cream is the ideal tea time treat!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 20 mins Ready in : 80 mins Serves : 6
INGREDIENTS:
-
- 70g Fresh Milk
- 80g Egg Yolks
- 70g Sunflower Oil
- 80g Cake Flour or Japanese silky soft flour
- 22g Maple Syrup
- 165g Egg Whites
- 65g Castor Sugar
Japanese Vanilla Bean Egg Custard Cream
- 300g Fresh Milk
- 1/2 tsp Fresh Vanilla Bean Pod
- 50g Egg Yolks
- 60g Castor sugar
- 25g Cake Flour
- 20g Unsalted Butter, softened
- 100-150g Whipped Dairy Cream
DIRECTIONS:
- Mix fresh milk, egg yolks, sunflower oil, cake flour and maple syrup together.
- Whip egg whites and castor sugar till stiff peaks.
- Fold the two mixtures together.
- Pour it onto a well-lined baking tray.
- Bake at 190°C non-fan mode for 18 mins.
For the Japanese Vanilla Bean Egg Custard Cream
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Mix egg yolks, castor sugar and cake flour together.
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Boil fresh milk and fresh vanilla bean pod and slowly pour into mixture.
-
Bring the mixture back to the stove over a bain marie and cook until the mixture thickens.
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Sieve the mixture while its hot and add in unsalted butter. Leave it aside to cool.
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Add in whipped dairy cream and mix well and the cream is ready to be used.