Black Tea Chiffon Cake
Black Tea Chiffon Cake

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, black tea chiffon cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Black Tea Chiffon Cake is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Black Tea Chiffon Cake is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook black tea chiffon cake using 7 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Black Tea Chiffon Cake:
  1. Get 3 Egg
  2. Get 70 grams Riz Farine (or cake flour)
  3. Prepare 65 grams Sugar
  4. Prepare 10 grams ★Loose black tea leaves (or tea bag)
  5. Prepare 4 tbsp ★Water
  6. Get 5 grams Loose black tea leaves (or tea bag)
  7. Get 2 tbsp Vegetable oil
Instructions to make Black Tea Chiffon Cake:
  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.

So that’s going to wrap this up for this exceptional food black tea chiffon cake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this site in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to black tea chiffon cake cooking. Go on get cooking!