Brown sugar chiffon with caramel whipped cream

I still feel a bit unused to being home, haha.

You know, I was in England for almost two months, and when I came back, it felt like my routine wasn't quite right yet, and I was even more lazy.

I'll have to gradually adjust myself (to my own home, hehe).

Anyway, once I'm back in the kitchen with familiar equipment, I've been experimenting with (a lot of) recipes I've had in my head. The ideas I've been getting from my travels are becoming clearer, but when I actually try them out, some of them don't quite match up. I mean, imagination and reality sometimes don't mesh.

But this recipe turned out great, and after experimenting, I'm ready to share it with you.

It's a chiffon cake, which we replaced regular granulated sugar with brown sugar to create a chiffon cake with a fragrant and subtle sweetness. I personally love the taste of brown sugar, as it's not as overly sweet as white sugar. However, when using it to make chiffon, you might have to adjust it a bit, as it has a higher moisture content than white sugar.

As for the cream used for decoration, when I tried the recipe and tasted it, it reminded me of caramel, so when I combined both flavors together, it turned out to be brown sugar chiffon with Caramel whipped cream. As for the Biscoff cookies, some people might think they're just decorations, but the flavors go together really well. If possible, please use them, haha.

Brown sugar chiffon with caramel whipped cream

Make a 17 cm cake

 

Chiffon cake

3 .................................. Egg yolk

1 tsp ............................ Vanilla Extract

20 g ............................. Brown sugar (A)

33 g ............................. Rice bran oil

45 g ............................. Milk

80 g ............................. Cake flour

1/8 tsp ......................... Salt

3 .................................. Egg white

1/4 tsp ......................... White Vinegar

46 g ............................. Brown sugar (B)

Caramel sauce

10 g ............................. Water

70 g ............................. Granulated sugar

100 g ........................... Whipping cream

1/8 tsp ........................ Salt

35 g ............................. Unsalted butter

Caramel whipped cream

250 g ............................. Whipping cream

60 g ............................... Caramel sauce

25 g ................................ Granulated sugar

For decoration 

........................................ Biscoff Cookies

Preheat the oven to 170℃

Have ready a 17x10 cm chiffon cake pan.

Cover the center of the pan with baking paper. Set the pan aside.

Beat the egg yolk, salt, and vanilla extract together. Gradually add the brown sugar (A). Mix until fully combined.

Add the rice bran oil gradually. Then add the milk gradually. 

Sift the cake flour and baking powder into the bowl.

Mix to combine.

Beat the egg white with white vinegar until foamy. Add the brown sugar (B) gradually.

Beat until firm peaks formed.

Add 1/4 of the meringue into the egg yolk bowl. Whisk until fully combined.

Fold the rest of the meringue in 3 additions. 

Fold to combine after each addition. 

Pour the batter into the pan.

Put the tip of a skewer into the batter, whirl it to remove large air bubbles, and smooth the top.

Spread the batter to reach the edges with a rubber spatula.

Tap to remove the air bubbles.

Bake in the 170℃ preheated oven for 45 minutes.

Remove from the oven. Tap the pan on the table.

Turn the pan upside down and let it cool completely.

Warm the whipping cream in the microwave (600W) for 1 minute.

Place the water and sugar in a saucepan over medium heat. 

Cook until the sugar turns light amber in color. 

Pour the warmed whipping cream into the saucepan (be careful, as it will splash). Stir to combine.

Remove from heat. Add the butter and salt and stir to combine.

Pour it into a bowl and let it cool before using it.

Make caramel whipped cream

Pour the whipping cream into a bowl. Add the sugar and caramel sauce to the bowl.

Whip until firm peaks form.

Cover the cake with whipped cream.

Drizzle caramel sauce over the cake. Decorate with Biscoff Cookies.

Brown sugar chiffon with caramel whipped cream