Basic Chiffon Cake with Tea

Name: Basic Chiffon Cake with Tea
Yield: 6 servings
Cuisine: American
Ingredients: 4 large Egg white; 3 large Egg yolk; 65 grams Granulated sugar; 35 grams Vegetable oil; 60 grams Cake flour; 2 packs Tea bag; 80 grams Water; 2 packs Tea bags

cookpad.japan @cookpad_jp

I wanted to create a chiffon cake recipe that even beginners could make without fail.
Making the meringue is essential for chiffon cake. If you make the meringue well, then it is not an exaggeration to say that you've succeeded halfway! Recipe by nayuta21.

cookpad.japan @cookpad_jp

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Ingredients

6 servings

4 largeEgg white
3 largeEgg yolk
65 gramsGranulated sugar
35 gramsVegetable oil
60 gramsCake flour
2packs Tea bag
tea liquid (makes 45 g)
80 gramsWater
2packs Tea bags

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Steps

1

First, separate the egg yolks and whites. Return the egg yolks to room temperature, place the egg whites into the fridge, then prepare the other ingredients and tools.
2

Mix the cake flour and tea leaves together and sift. Place the tea liquid ingredients into a sauce pan, brew a cup of strong tea. Set aside 45 g, and let it cool.
3

Remove the egg whites from the fridge, lift them with a fork or chopsticks to lightly whisk.
4

Whip with an electric hand mixer. Once it has turned white and frothy, add in granulated sugar (set aside one tablespoon) in 3 batches, and whip each time.
5

It is done once it has turned into a proper stiff meringue. It's ready when the meringue still stands even when the mixer blades are lifted. Place into the fridge.
6

After making the meringue, preheat the oven. Set your oven to 170ºC.
7

Beat the one tablespoon of sugar set aside in Step 4 with the egg yolks using a hand mixer until they become a milkier, paler color.
8

Add the vegetable oil to the egg yolks and whisk together until blended well. Then add the tea liquid, and mix until fine bubbles form like shown in the photo.
9

Sift the flour mixture once more and add to Step 8, and mix until the batter is no longer floury.
10

Whip the meringue again. Take the meringue you made in Step 5 out of the fridge, mix with an egg beater, doing so until the bubbles are extremely fine.
11

Scoop up the meringue, add to Step 9 and mix. This is to make it easier to add in the rest of the meringue afterwards, so mix well.
12

Add the remaining meringue in 2 to 3 batches, and mix by lifting it up from the bottom with a rubber spatula. Turn the bowl while mixing. Be careful not to pop the bubbles.
13

Pour into the mold at a height. After pouring it in, shake the mold a bit to flatten the surface.
14

Press down firmly on the round piece and sides with both hands, and tap against the counter several times to remove trapped air pockets.
15

Bake in an oven at 170ºC for 35 minutes. It is finished baking when an inserted toothpick comes out clean. Invert the cake immediately and let it cool.
16

After confirming that it has completely cooled, remove it from the mold. Using your hands and a palette knife etc., remove it carefully.