Hello, I am Marie. Today, I will show you a way to prepare black tea chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Black Tea Chiffon Cake Recipe
Black Tea Chiffon Cake is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Black Tea Chiffon Cake is something that I’ve loved my whole life. They are fine and they look fantastic.
To be with this recipe, we must first prepare a few ingredients. You can have black tea chiffon cake using 7 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Black Tea Chiffon Cake:
- Take 3 Egg
- Prepare 70 grams Riz Farine (or cake flour)
- Prepare 65 grams Sugar
- Get 10 grams ★Loose black tea leaves (or tea bag)
- Prepare 4 tbsp ★Water
- Make ready 5 grams Loose black tea leaves (or tea bag)
- Prepare 2 tbsp Vegetable oil
Steps to make Black Tea Chiffon Cake:
- Place the 10 g of loose tea leaves (marked ★) and water in a heatproof cup. Microwave (500W) for 1 minute.
- 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).
- 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.
- 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.
- 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.
- In another bowl, whisk the egg yolk.
- Add all of the remaining sugar and mix well. Then add oil and whisk until combined.
- Pour black tea liquid into the egg yolk mixture and combine.
- Transfer sifted flour into this mixture and also the ground tea leaves. Mix well with a whisk.
- Add 1/3 of meringue into the batter and mix well with a whisk.
- Using a spatula, add half of the remaining meringue and fold in a cutting motion.
- Transfer the batter into the bowl with the remaining meringue and mix gently until the meringue melds with the batter.
- 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.
- Once baked, turns it upside down and cool.
So that is going to wrap it up with this distinctive dish black tea chiffon cake recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
