Hi, I am Jane. Today, I will show you a way to make black tea chiffon cake (earl grey) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Black Tea Chiffon Cake (Earl Grey) Recipe
Black Tea Chiffon Cake (Earl Grey) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Black Tea Chiffon Cake (Earl Grey) is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have black tea chiffon cake (earl grey) using 12 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Black Tea Chiffon Cake (Earl Grey):
- Get Egg yolk mixture:
- Get 5 grams Earl grey (for tea liquid)
- Make ready 70 ml Boiling water (for tea liquid)
- Take 3 grams Earl gray (for mixing)
- Take 80 grams ☆Cake flour
- Get 3 grams ☆Baking powder
- Make ready 3 Egg yolk
- Take 50 grams Granulated sugar
- Prepare 30 grams Vegetable oil
- Prepare Meringue:
- Get 4 Egg white (chilled well)
- Prepare 30 grams Granulated sugar
Instructions to make Black Tea Chiffon Cake (Earl Grey):
- 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.
- Put earl grey tea leaves into the mortar and pestle and grind finely.
- Sift ☆ together.
- 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.
- 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.
- 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.
- Transfer this mixture into the Step 5 meringue bowl and then use a spatula to cut and fold until the mixture is homogeneous.
- Pour the batter into the chiffon pan. The batter should leave a ribbon pattern on the surface for the ideal consistency.
- 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.
- Bake in preheated to 170℃ oven for 30 ~ 35 minutes. If it looks like it will burn, cover with aluminum foil.
- Once it is baked, turn upside down immediately and rest the pan on a tall heavy bottle. Leave 2 ~ 3 hours to cooling completely.
- Remove from mold by running a knife or hands around the cake.
- This cake is fluffy and melts in your mouth.
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