Autumn Chestnut Sauce

Chestnut Earl Grey Chiffon Cake (6-inch)

Earl Grey Chiffon

• 45g of low-gluten flour
• 3 eggs (about 55g each)
• 80g of pure milk
• 2 Earl Grey tea bags
• 35g of corn oil
• 40g of white sugar
• Appropriate amount of lemon juice

1. Put the tea bags into the pure milk until it is slightly boiling. Turn off the heat and let it steep for 30 minutes. Then take 50g of the Earl Grey milk and add the corn oil. Stir until emulsified evenly.
2. Sift in the low-gluten flour and stir in a “Z” shape until evenly mixed. Separate the egg whites and yolks. Add the yolks to the flour paste and stir until smooth.
3. Chill the egg whites, add a few drops of lemon juice, and add the white sugar in three batches. Whip until when the beater is lifted, the egg whites form firm, upright peaks.
4. Add 1/3 of the whipped egg whites to the yolk paste and quickly fold in until evenly mixed. Then add another 1/3 of the egg whites and fold in. Finally, pour the mixture back into the bowl with the remaining egg whites and fold in until evenly combined. Pour the batter from a height into the mold and tap it a few times to remove the air bubbles.
5. Place it in the lower middle of the preheated oven and bake at 150°C for 60 minutes. After taking it out, shake out the hot air and invert it to cool. Then cut it evenly into 3 pieces of cake layers.

Earl Grey Chestnut Sauce

• 300g of raw chestnuts
• 2 Earl Grey tea bags
• 500g of water (enough to cover the chestnuts)
• 90g of light cream
• 40g of white sugar
• 25g of butter

1. Put the raw chestnuts and water in a pot and cook over medium-low heat for 20 minutes. Add the tea bags and cook for another 5 minutes. Then take out the chestnuts and continue cooking for 20 minutes.
2. Add the light cream and white sugar and blend with a food processor until a smooth paste is formed.
3. Put the chestnut paste and butter in the pot and stir-fry over low heat until thick.
4. Pour it into a glass jar, let it cool, and then refrigerate for several hours.