Floating clouds

Overview

The floating clouds melt in your mouth. After eating this cake, you won’t want to eat chiffon cake anymore.

Separate egg yolk and protein
Beat the egg yolks with 20g of sugar until the color becomes lighter
Put 260g milk + 50g whipping cream in a pot and cook over low heat until small bubbles form on all sides, turn off the heat and stir while cooking
Slowly pour the cooked milk cream into the egg yolk liquid, stirring while pouring
Add 50g low-gluten flour and mix well
Next, use the water bath method to put the egg yolk paste on the boiling hot water pot and stir continuously until the liquid becomes thick and lines appear
Place the hot egg yolk batter in a basin of cold water to cool down, stirring constantly until the batter is smooth
Add 45g of sugar to the egg whites in 3 batches and beat
Beat until the whisk head is lifted and a small curved hook appears
Mix the egg white and egg yolk paste evenly
Pour into baking pan and smooth
Preheat the oven to 170 degrees and bake for 30 minutes, pay attention to the color
Whisk 200g whipped cream with 20% sugar
Let the baked cake cool, then spread with whipped cream and roll it up slowly
Spread whipped cream on top and garnish with strawberries
Finished product