Moist and Airy Black Tea Chiffon Cake. Great recipe for Moist and Airy Black Tea Chiffon Cake. This is the tea chiffon cake I always make. When I eat something rich with a generous heaping of tea leaves, I feel like I'm treating myself well (Is that just me?).

From Green Tea Chiffon Cake to Black Sesame Chiffon Cake, unique Japanese flavors are all the rage and they are the ones you want to try when you're in Japan. Creaming is the magical step that creates a light and airy homemade cake. It describes the process of incorporating air into your batter, which (in conjunction with baking soda or baking powder) helps the cake leaven and rise. You can have Moist and Airy Black Tea Chiffon Cake using 12 ingredients and 16 steps. Here is how you cook it.

Ingredients of Moist and Airy Black Tea Chiffon Cake

Prepare 4 of Egg whites (large).
You need 2 of drops Lemon juice.
It's 40 grams of A. Sugar.
Prepare 5 grams of A. Cornstarch.
It's 3 of B. Egg yolks (large).
Prepare 30 grams of B. Sugar.
It's 50 ml of Vegetable oil.
Prepare 150 ml of C. Milk.
Prepare 10 grams of C. Black Tea leaves.
You need 85 grams of D. Cake flour.
It's 1/2 tsp of D. Baking Powder.
It's 5 grams of Tea leaves (for garnishing).

Your recipe probably starts by beating the room temperature butter and sugar together. Moist and Airy Black Tea Chiffon Cake Recipe by cookpad.japan. Great recipe for Moist and Airy Black Tea Chiffon Cake. This is the tea chiffon cake I always make.

Moist and Airy Black Tea Chiffon Cake instructions

Assemble the ingredients. Mix the A. ingredients together. Sift the D. dry ingredients together..
Boil the milk from the ingredients marked C., put in the C. tea leaves, and brew over low heat. Turn off the heat to let the tea steep. Strain to make 90 ml of tea liquid, then let it cool. (Add more milk if needed.).
Grind up the tea leaves to use as topping very finely in a food mill or similar..
Add the lemon juice to the egg whites and beat. Add the A. ingredients in 3 batches as you beat the egg whites. Keep beating until the meringue forms soft peaks that flop over gently. (Make sure not to over-beat the whites at this point)..
Put the B. ingredients in a double boiler or on a hot water bath (until the sugar dissolves), and beat until it iwhite and foamy. (I place it directly on the heat actually...) Alternate between adding the Step 2 tea and the vegetable oil, and keep beating..
Add in the combined and sifted D. ingredients, and mix with large circular motions using an whisk. Add the tea leaves from Step 3, and blend them in evenly..
The batter is ready once it is no longer floury and it has blended together nicely as shown in the photo..
Add 1/3 of the meringue from Step 4, and use a whisk to fold in the mixture..
Add the remaining meringue to Step 8, and roughly stir with a rubber spatula..
Mix it by scooping it up from the bottom without kneading it. This is what the batter should look like after mixing..
Pour the dough in starting from the back of the chiffon mold. If you do it like this, then the batter will spread out smoothly..
After pouring in all of the batter, lightly remove the air bubbles. Drop it several times against a surface without letting the batter pour out and while keeping the mold steady..
Bake in an oven preheated to 170ºC for 40 minutes. Flip the mold upside down and let cool..
After it has cooled, seal it up in a plastic bag to prevent it from drying out..
After it has cooled completely, stick a palette knife between the mold and the cake, and separate the cake from the mold. Cut into your preferred portions..
Done! Here's a tea-scented chiffon cake. Enjoy by mixing the leftover tea together with heavy cream..

When I eat something rich with a generous heaping of tea leaves, I feel like I'm treating myself well (Is that just me?). Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake - it will not work). Know there's always a right time to frost the cake. Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist.