No Fail Recipe: Perfect Black Tea Chiffon Cake

Black Tea Chiffon Cake. In a bowl, put the egg whites and half of the sugar, then beat on highest speed with an electric hand whisk until stiff. It stands up in peaks when the blades are lifted. Great recipe for Black Tea Chiffon Cake.

The most important thing in this. 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). You can cook Black Tea Chiffon Cake using 7 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Black Tea Chiffon Cake

1. It's 3 of Egg.
2. It's 70 grams of Riz Farine (or cake flour).
3. Prepare 65 grams of Sugar.
4. Prepare 10 grams of ★Loose black tea leaves (or tea bag).
5. Prepare 4 tbsp of ★Water.
6. Prepare 5 grams of Loose black tea leaves (or tea bag).
7. Prepare 2 tbsp of Vegetable oil.

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 Moist and Airy Black Tea Chiffon Cake. This is the tea chiffon cake I always make.

Black Tea Chiffon Cake step by step

1. Place the 10 g of loose tea leaves (marked ★) and water in a heatproof cup. Microwave (500W) for 1 minute..
2. Cover with a plate and steam the tea for a while. Preheat the oven to 170℃. Grind 5 g of tea leaves finely with mini blender or mortar and pestle. Sift riz farine (or soft flour)..
3. Strain microwaved tea to make tea liquid. Use 3 tablespoons. If you have a tea liqueur, take 2 tablespoon of tea and 1 tablespoon of the tea liqueur..
4. Separate egg white and yolk. Place egg white in a bowl and whip with electric beater. Once it becomes foamy, add 1/4 of the sugar and continue whipping..
5. Then add 1/3 of the remaining sugar. Whip further and now add 1/2 of the remaining sugar. Blend until stiff peaks form, stiff enough to turn the bowl upside down. Change the speed to low and whip for 1 minute to make a meringue with a nice consistency..
6. In another bowl, whisk the egg yolk..
7. Add all of the remaining sugar and mix well. Then add oil and whisk until combined..
8. Pour black tea liquid into the egg yolk mixture and combine..
9. Transfer sifted flour into this mixture and also the ground tea leaves. Mix well with a whisk..
10. Add 1/3 of meringue into the batter and mix well with a whisk..
11. Using a spatula, add half of the remaining meringue and fold in a cutting motion..
12. Transfer the batter into the bowl with the remaining meringue and mix gently until the meringue melds with the batter..
13. Pour the batter into the chiffon cake pan. Tap the pan three times or so on the kitchen counter to release any air bubbles trapped inside. Bake in the preheated 170℃ oven for 30 minutes..
14. Once baked, turns it upside down and cool..
15. .

When I eat something rich with a generous heaping of tea leaves, I feel like I'm treating myself well (Is that just me?). It is a bit of a pain, but grinding up. Making green tea chiffon cake involve only a few steps. However, it is not as simple as you think if you want to make it perfect each time. This guide provides all the information you need to make the chiffon cake which is moist, soft, light, airy, fluffy and free from large air bubbles.