Simple Recipe: Appetizing Black Tea Chiffon Cake (Earl Grey)

Black Tea Chiffon Cake (Earl Grey). 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). Great recipe for Black Tea Chiffon Cake (Earl Grey).

When adding meringue to the egg yolk mixture and mixing, try to mix slowly and gently in order to retain the tiny air bubbles. Recipe by Kyansama If you love tea and fluffy cakes, this earl grey tea chiffon cake is for you. Even though you don't drink tea, you'd like it after the first bite. You can have Black Tea Chiffon Cake (Earl Grey) using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Black Tea Chiffon Cake (Earl Grey)

1. You need of Egg yolk mixture:.
2. It's 5 grams of Earl grey (for tea liquid).
3. Prepare 70 ml of Boiling water (for tea liquid).
4. Prepare 3 grams of Earl gray (for mixing).
5. You need 80 grams of ☆Cake flour.
6. You need 3 grams of ☆Baking powder.
7. It's 3 of Egg yolk.
8. It's 50 grams of Granulated sugar.
9. It's 30 grams of Vegetable oil.
10. You need of Meringue:.
11. Prepare 4 of Egg white (chilled well).
12. Prepare 30 grams of Granulated sugar.

This elegant chiffon cake doesn't taste too sweet. The earl grey tea liquid and tea leaves smell so fragrant. That's why this cake is well liked by my family. Strain the steeped milk through a fine-mesh sieve into a medium bowl and discard the tea leaves.

Black Tea Chiffon Cake (Earl Grey) step by step

1. Pour boiling water into a heat proof dish and add earl grey leaves. Allow to stand for 10 minutes and then strain. Use 30g of tea liquid from here. If there is not quite enough liquid add extra water..
2. Put earl grey tea leaves into the mortar and pestle and grind finely..
3. Sift ☆ together..
4. Egg yolk mixture: Put 30 g of tea liquid from step 1 into a bowl. Then add step 2 and 3 in that order. Stir well with a whisk each time..
5. Meringue: Put egg whites into another bowl and beat with an electric mixer on high speed. Add sugar in two separate batches and continue beating until meringue forms stiff peaks..
6. Take 1/3 of meringue and add into the egg yolk mixture. Mix slowly with whisk. It is okay if there are small meringue lumps left in the mixture at this stage..
7. Transfer this mixture into the Step 5 meringue bowl and then use a spatula to cut and fold until the mixture is homogeneous..
8. Pour the batter into the chiffon pan. The batter should leave a ribbon pattern on the surface for the ideal consistency..
9. Tap the pan few times on the kitchen counter and run chopsticks around the pan 2 ~ 3 times to release any large air bubbles that might be trapped inside..
10. Bake in preheated to 170℃ oven for 30 ~ 35 minutes. If it looks like it will burn, cover with aluminum foil..
11. Once it is baked, turn upside down immediately and rest the pan on a tall heavy bottle. Leave 2 ~ 3 hours to cooling completely..
12. Remove from mold by running a knife or hands around the cake..
13. This cake is fluffy and melts in your mouth..

Pour batter evenly into the ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles. When cake is done, remove from oven and turn the pan over. Earl Grey is one of my favourite flavours of tea, a black tea with a distinctive flavour and aroma from oil extracted from the rind of a bergamot orange. It isn't black tea, it's orange tea.