Step-by-Step Guide to Make Homemade Moist and Airy Black Tea Chiffon Cake

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Recipe of Super Quick Homemade Moist and Airy Black Tea Chiffon Cake. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Moist and Airy Black Tea Chiffon Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moist and Airy Black Tea Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Moist and Airy Black Tea Chiffon Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Moist and Airy Black Tea Chiffon Cake using 12 ingredients and 16 steps. Here is how you cook that.

This is the tea chiffon cake I always make. When I eat something rich with a generous heaping of tea leaves, I feel like I'm treating myself well (Is that just me?). Chiffon cake really is delicious!!

It is a bit of a pain, but grinding up the tea leaves used as topping will give the cake a better mouth feel. Be careful not to over-whip the egg whites. If you over-whip them, then you will have problems from Step 8 onwards. Recipe by Yukiline

Ingredients and spices that need to be Make ready to make Moist and Airy Black Tea Chiffon Cake:

1. 4 Egg whites (large)
2. 2 drops Lemon juice
3. 40 grams A. Sugar
4. 5 grams A. Cornstarch
5. 3 B. Egg yolks (large)
6. 30 grams B. Sugar
7. 50 ml Vegetable oil
8. 150 ml C. Milk
9. 10 grams C. Black Tea leaves
10. 85 grams D. Cake flour
11. 1/2 tsp D. Baking Powder
12. 5 grams Tea leaves (for garnishing)

Instructions to make Moist and Airy Black Tea Chiffon Cake

1. Assemble the ingredients. Mix the A. ingredients together. Sift the D. dry ingredients together.
2. 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.)
3. Grind up the tea leaves to use as topping very finely in a food mill or similar.
4. 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).
5. 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.
6. 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.
7. The batter is ready once it is no longer floury and it has blended together nicely as shown in the photo.
8. Add 1/3 of the meringue from Step 4, and use a whisk to fold in the mixture.
9. Add the remaining meringue to Step 8, and roughly stir with a rubber spatula.
10. Mix it by scooping it up from the bottom without kneading it. This is what the batter should look like after mixing.
11. 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.
12. 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.
13. Bake in an oven preheated to 170ºC for 40 minutes. Flip the mold upside down and let cool.
14. After it has cooled, seal it up in a plastic bag to prevent it from drying out.
15. 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.
16. Done! Here's a tea-scented chiffon cake. Enjoy by mixing the leftover tea together with heavy cream.

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So that's going to wrap this up for this exceptional food Steps to Prepare Speedy Moist and Airy Black Tea Chiffon Cake. Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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