Hi, I’m Marie. Today, I will show you a way to prepare moist and airy black tea chiffon cake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Moist and Airy Black Tea Chiffon Cake Recipe
Moist and Airy Black Tea Chiffon Cake is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Moist and Airy Black Tea Chiffon Cake is something which I’ve loved my whole life.
To be with this particular recipe, we have to prepare a few components. You can have moist and airy black tea chiffon cake using 12 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Moist and Airy Black Tea Chiffon Cake:
- Take 4 Egg whites (large)
- Take 2 drops Lemon juice
- Take 40 grams A. Sugar
- Take 5 grams A. Cornstarch
- Take 3 B. Egg yolks (large)
- Prepare 30 grams B. Sugar
- Take 50 ml Vegetable oil
- Take 150 ml C. Milk
- Prepare 10 grams C. Black Tea leaves
- Prepare 85 grams D. Cake flour
- Prepare 1/2 tsp D. Baking Powder
- Get 5 grams Tea leaves (for garnishing)
Steps to make Moist and Airy Black Tea Chiffon Cake:
- 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.
So that’s going to wrap it up for this special dish moist and airy black tea chiffon cake recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
