Moist and Airy Black Tea Chiffon Cake

Name: Moist and Airy Black Tea Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 4 Egg whites (large); 2 drops Lemon juice; 40 grams A. Sugar; 5 grams A. Cornstarch; 3 B. Egg yolks (large); 30 grams B. Sugar; 50 ml Vegetable oil; 150 ml C. Milk; 10 grams C. Black Tea leaves; 85 grams D. Cake flour; 1/2 tsp D. Baking Powder; 5 grams Tea leaves (for garnishing)

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

6 servings

4Egg whites (large)
2drops Lemon juice
40 gramsA. Sugar
5 gramsA. Cornstarch
3B. Egg yolks (large)
30 gramsB. Sugar
50 mlVegetable oil
150 mlC. Milk
10 gramsC. Black Tea leaves
85 gramsD. Cake flour
1/2 tspD. Baking Powder
5 gramsTea leaves (for garnishing)

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Steps

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.