Lychee Jasmine Jelly Cake | Silent Baking, ASMR

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Camera: Canon 80D
Lens: Canon EF 24-70 f/2.8 LII
Audio: Sennheiser MKE600 + Zoom F3, Deity D3 Pro (backup)
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio
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▶Ingredients:
Yield: 6-6.5” square cake (dependent on how much is trimmed on the sides)
Jasmine Sponge Cake
Pan Size: 8x8 square pan
25g (2 tbsp.) white sugar
12g (3-1/3 tbsp.) jasmine tea
120g (1/2 cup) hot milk
5 egg yolks, large
70g (1/3 cup) neutral oil
100g (3/4 cup + 1 tsp.) all purpose flour
15g (2 tbsp.) cornstarch
5 egg whites, large
3g (1/2 tsp.) vinegar
100g (1/2 cup) white sugar
Preheat oven to 375F (higher than the actual baking temp to compensate for heat loss).
Line an 8x8” square pan with parchment.
In a small blender, grind jasmine tea with 25g (2 tbsp.) sugar into powder.
In a cup, mix hot milk with the ground tea sugar mixture. Steep 15 minutes, then strain through a fine mesh sieve (I used a skimming ladle reserved for baking purposes only).
Without a small blender, you can still steep the unblended tea with hot milk longer but the flavour will be weaker.
In a large bowl, mix yolks, oil and strained tea until smooth.
Sift in the flour and cornstarch. Mix until smooth, don’t overmix.
In another large bowl, beat egg whites and vinegar until frothy at low speed.
On medium speed, slowly add the 100g sugar. Increase speed to high, beat to medium peaks.
Beat on the lowest speed 2 minutes to remove larger air bubbles.
Fold the whites into the yolk mixture in 3 additions.
To prevent the parchment from shifting, add a little batter on the sides.
Pour into the lined 8x8” square pan.
Shake the pan 2-3 times to pop larger air bubbles.
Prepare a water bath - to prevent spilling during transfer, pour hot water into the la
Reduce temperature to 300F, bake in the water bath 60-65 minutes or until a toothpick comes out clean with a couple crumbs.
Right after baking, drop the pan 2-3 times.
Loosen from pan from parchment, cool on a rack.
Once completely cool, slice the cake into 2 square layers.
Cover and set aside.
Lychee Jasmine Jelly
8g (2-2/3 tsp.) gelatin
50g (3-1/3 tbsp.) cold water
3.5g (1 tbsp.) jasmine tea leaves
120g (1/2 cup) hot water (85C)
100g (1/3 cup + 1-1/3 tbsp.) lychee juice (from can)
30g (2 tbsp. + 1 tsp.) white sugar
red food colouring (optional)
Steep hot water and jasmine tea 4-5 minutes, then strain through a fine mesh sieve.
Sprinkle gelatin over cold water. Let stand for a couple minutes.
Microwave 20 seconds, stir until gelatin is completely dissolved. Set aside.
In a larger cup or medium bowl, mix lychee juice, strained jasmine tea, gelatin mixture and sugar.
Mix until sugar is completely dissolved. Microwave in short 20s intervals if needed, just enough to dissolve the sugar. Do not overheat.
Pour into a container lined with plastic wrap. Rectangular is ideal, though any shape is fine.
Cover and refrigerate until firm.
Cut into small squares. Save around 25% for garnish, 75% for the filling.
Whipped Cream
30g (2 tbsp.) cold water
4.5g (1-1/2 tsp.) gelatin
360g (1-1/2 cup) whipping cream
15g (1 tbsp.) vanilla
25g (2 tbsp.) white sugar
Chill a large bowl and beaters for at least 15 minutes in the fridge.
Sprinkle gelatin over cold water. Let stand for a couple minutes.
Microwave 10-15s, stir until gelatin is completely dissolved. Set aside to cool.
In the chilled bowl, beat cream, vanilla, and sugar until thickened.
Slowly add the cooled gelatin mixture (28-29C).
Continue beating to medium stiff peaks.
Filling
135g (1 cup + 2 tbsp.) whipped cream
100g (~8-9 berries) lychee
75% lychee jasmine jelly
Cut lychee into smaller pieces, pat dry.
Fold whipped cream, jasmine jelly and lychee until evenly combined.
Garnish
edible gold
lychee pieces
lychee jasmine jelly
Assembly
Spread the filling over the 1st layer of cake.
Place the remaining cake layer on top (Use the bottom layer, flipped upside down for the flattest surface).
Spread 120g (1 cup) whipped cream across the top.
For a smooth surface, run a hot knife across the top a few times.
Fill and smooth out the sides with extra cream.
Refrigerate at least 1 hr.
Trim around 1cm from each side.
Transfer to a serving plate if not done already.
Decorate using the remaining whipped cream (if needed, stir in a splash of unwhipped cream to smoothen the consistency), the remaining 25% jelly, extra lychee fruit.

[@amirakue7722]

Thank you for sharing

[@lb6220]

Your videos are very relaxing to watch. Thanks !😊

[@thesugarhideout]

Thanks for watching!

[@ashiagrawal5608]

Could I replace the 100g flour and 15g cornstarch with 115g cake flour, would that be better? And how many people do you think this cake would serve?

[@thesugarhideout]

Yes you can! Cake flour is ideal. Since this cake uses all purpose flour, I added cornstarch to the recipe. The trimmed finished cake is a ~6" square which should serve 6-8 people.

[@11daisies]

what egg is that? the size super large, i bet the yolk must be over 30grams 😱

[@thesugarhideout]

They're large eggs, each weighing around 50-53g without the shell :)