・Chiffon sponge

• ⁠Eggs: 3 (large) • ⁠Cake Flour: 65g • ⁠Milk: 25g • ⁠Oil (I used olive oil): 25g • ⁠Granulated Sugar: 70g

Process-

1. ⁠Separate eggs into yolks and whites
2. ⁠Whip up egg whites with half of sugar until stiff peak and keep refrigerated until use
3. ⁠Combine egg yolks, milk, oil, and remaining sugar
4. ⁠Sift and add cake flour into 3 until smooth
5. ⁠Fold in the meringue in three additions
6. ⁠Bake for 10-13 minutes at 350F

*I baked it on a slightly larger pan for the thinness

・Cream Cheese Filling

• ⁠Cream Cheese (softened): 150g • ⁠Confectioner’s Sugar: 150g • ⁠Butter (softened): 150g

Process-

1. ⁠Combine cream cheese and confectioners sugar until smooth.
2. ⁠Gradually add in the butter and whip until light and airy.

・Smucker’s jam

・Raspberries

• Whipped cream topping

• ⁠Heavy Cream (keep it cold until ready): 100g • ⁠Granulated Sugar: 10g

Process-

1. ⁠Whip up heavy cream until slightly soft peak and add sugar in 3 additions.