Black Tea Caramel Cake

I baked this cake for my hubby to celebrate Father's Day.😉

Black Tea Caramel Cake

Caramel Sauce:

Granulated Sugar 120g

Heavy Cream 120g

(Heavy cream can be cold or at room temperature, no need to heat)

~ Heat up the sugar in a pan until sugar melted and in caramel colour, remove from heat then add in heavy cream in batches and mix well.

Caramel Whipped Cream:

Cream Cheese 90g (softened at room temperature)

Caramel Sauce 100g

Whole Milk 40g

Heavy Cream 300g

~ Mix cream cheese and caramel sauce, stir well. Add in milk and stir well. Lastly, add in heavy cream and mix well. Sift and beat with hand mixer, not too long. Then chill in the fridge for one hour.

Black Tea Cake Layers (3 layers of 6 inches):

Vegetable Oil 32g

Black Tea(Lipton) Powder 5g (other tea powders also work, cocoa powder is fine too)

Whole Milk 48g

Cake Flour 50g

Egg Yolks 3 (about 50g)

——

Egg Whites 3 (about 90-100g)

Granulated Sugar 45g

Lemon Juice 5g

Method:

Normal chiffon cake making.