@tonytanghulu: White Peach Oolong Cake 🍑🍵 I think I got one of the last white peaches of the season, so I immediately wanted to make a white peach oolong cake. The perfect little dessert to transition from summer into autumn 🍂 Ingredients Oolong cream: - 1000g whipping cream - 1000g mascarpone - 400g cream cheese - 240g sugar - 40g oolong tea leaves Peach compote: - 450g peaches - 60g sugar - 20g lemon juice - 20g cornstarch + 30g cold water Peach jelly - 260ml water - Skins of 4 peaches - 20g sugar - 6g gelatin sheets Chiffon - 5 eggs, separated - 80g all-purpose flour - 15g cornstarch - 65g sugar - 60g milk - 50g neutral oil - 5–6g oolong tea leaves - 1 oolong tea bag Cake pan: 18cm Jelly mold: 16cm Method 1. Wash, peel and cut peaches into small pieces. 2. Cook peaches, sugar and lemon juice until soft. Mix cornstarch + cold water, add to the peaches and cook until thick and jammy. Refrigerate overnight to thicken further. 3. Simmer peach skins, water and sugar until colored, then remove the skins. Soak gelatin sheets in cold water for 10 min. Squeeze dry and stir into the warm liquid. Strain into a mold and chill until set. 4. Infuse milk with oolong tea for 30 min. Strain and cool. 5. Then add oil, flour, cornstarch and tea leaves from the tea bag and mix until a thick paste forms. Mix in egg yolks. 6. Whip egg whites to between soft and stiff peaks. Fold into the batter. 7. Bake at 160°C for about 55 minutes in an ungreased, non-stick-free pan. Do not grease the pan, the chiffon needs to grip the sides to rise. Cool upside down. 8. Heat cream + oolong tea for 10 min, then steep 3 hours. Refrigerate overnight. Strain the next day, then whip with mascarpone, cream cheese, sugar and vanilla. 9. Slice chiffon and layer with oolong cream, peach compote and peach jelly. Chill and decorate. #oolong #peachoolong #teacake

Tony Tang

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Monday 05 October 2026 10:23:24 GMT