Hi, I am Joana. Today, I’m gonna show you how 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’m gonna make it a bit tastier. This is gonna smell and look 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 favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Moist and Airy Black Tea Chiffon Cake is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook moist and airy black tea chiffon cake using 12 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Moist and Airy Black Tea Chiffon Cake:
- Make ready 4 Egg whites (large)
- Prepare 2 drops Lemon juice
- Get 40 grams A. Sugar
- Get 5 grams A. Cornstarch
- Make ready 3 B. Egg yolks (large)
- Make ready 30 grams B. Sugar
- Make ready 50 ml Vegetable oil
- Take 150 ml C. Milk
- Get 10 grams C. Black Tea leaves
- Take 85 grams D. Cake flour
- Prepare 1/2 tsp D. Baking Powder
- Make ready 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 with this special dish moist and airy black tea chiffon cake recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
