Black Tea Chiffon Cake

Name: Black Tea Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 3 Egg; 70 grams Riz Farine (or cake flour); 65 grams Sugar; 10 grams ★Loose black tea leaves (or tea bag); 4 tbsp ★Water; 5 grams Loose black tea leaves (or tea bag); 2 tbsp Vegetable oil

cookpad.japan @cookpad_jp

I have been making black tea chiffon cake for a long time and this is the recipe I always use.

If you have tea liqueur, replace 1 tablespoon of liqueur for 3 tablespoons of tea. It gives the cake an even better aroma.
The most important thing in this recipe is to make a firmly peaked meringue. Recipe by CAFE703

I have been making black tea chiffon cake for a long time and this is the recipe I always use.

cookpad.japan @cookpad_jp

I have been making black tea chiffon cake for a long time and this is the recipe I always use.

Saved

Ingredients

6 servings

3Egg
70 gramsRiz Farine (or cake flour)
65 gramsSugar
10 grams★Loose black tea leaves (or tea bag)
4 tbsp★Water
5 gramsLoose black tea leaves (or tea bag)
2 tbspVegetable oil

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Steps

1

Place the 10 g of loose tea leaves (marked ★) and water in a heatproof cup. Microwave (500W) for 1 minute.
2

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).
3

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.
4

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.
5

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.
6

In another bowl, whisk the egg yolk.
7

Add all of the remaining sugar and mix well. Then add oil and whisk until combined.
8

Pour black tea liquid into the egg yolk mixture and combine.
9

Transfer sifted flour into this mixture and also the ground tea leaves. Mix well with a whisk.
10

Add 1/3 of meringue into the batter and mix well with a whisk.
11

Using a spatula, add half of the remaining meringue and fold in a cutting motion.
12

Transfer the batter into the bowl with the remaining meringue and mix gently until the meringue melds with the batter.
13

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.
14

Once baked, turns it upside down and cool.
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