This recipe is translated from Cookpad Taiwan. See original: Taiwan

[Anita♥sweet] Strawberry Whipped Cream Cake (Milk Tea Chiffon Cake)

Name: [Anita♥sweet] Strawberry Whipped Cream Cake (Milk Tea Chiffon Cake)
Total time: 5400 s
Cuisine: American
Ingredients: 1/2 cup milk (100g); 3 black tea bags; 1 cup cake flour (130g); 1/4 cup salad oil (60g); 4 egg yolks; 1/4 cup granulated sugar (50g); 1 teaspoon vanilla extract or vanilla essence; 4 egg whites; 1/3 cup granulated sugar (75g); 1 little lemon juice; 2 cups heavy cream (500g); 2 tablespoons raspberry liqueur; as needed Strawberries,; as needed Mirror glaze or jam,; as needed Hot water,

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阿妮塔 Agneta @cook_6829045

The most anticipated time of winter has arrived—it's strawberry season! After picking a basket of fresh strawberries, let's make the classic strawberry whipped cream cake. Soft and fluffy milk tea chiffon, delicately whipped unsweetened cream, topped with plenty of strawberries, brings happiness to your taste buds. ♥

Welcome to Anita's fan page ♥
https://www.facebook.com/Agneta.Love.Kitchen Currently hosting a giveaway (handmade snack box and postcards) until 6/10. Join us on the fan page for some fun ♪

Tips

Original post: http://agneta.pixnet.net/blog/post/28401567

* You can substitute salad oil with olive oil or any other liquid oil.
* Every oven is different, so adjust the baking temperature and time based on your experience.
* When whipping cream, do not let it thaw. Whip it immediately after taking it out of the fridge for best results.
* Adding alcohol to the whipped cream gives it a hint of aroma, but you can use other types of alcohol or skip it altogether!

Tasting Notes

Full of strawberries, the taste is refreshing with unsweetened whipped cream and soft chiffon—a little winter happiness. :)

Welcome to Anita's fan page ♥
https://www.facebook.com/Agneta.Love.Kitchen Currently hosting a giveaway (handmade snack box and postcards) until 6/10. Join us on the fan page for some fun ♪

Tips

Original post: http://agneta.pixnet.net/blog/post/28401567

Tasting Notes

Full of strawberries, the taste is refreshing with unsweetened whipped cream and soft chiffon—a little winter happiness. :)

Ingredients

90 minutes

Ingredients
1/2 cupmilk (100g)
3black tea bags
1 cupcake flour (130g)
1/4 cupsalad oil (60g)
4egg yolks
1/4 cupgranulated sugar (50g)
1 teaspoonvanilla extract or vanilla essence
4egg whites
1/3 cupgranulated sugar (75g)
1little lemon juice
2 cupsheavy cream (500g)
2 tablespoonsraspberry liqueur
as neededStrawberries,
as neededMirror glaze or jam,
as neededHot water,

Cooking Instructions

90 minutes

1

Heat the milk with the tea bags to make a strong milk tea. Remove from heat and let cool, then squeeze out the milk tea from the tea bags.
2

Beat the egg yolks with 1/4 cup sugar (50g) until pale yellow. Add vanilla extract/essence, then gradually add salad oil and strong milk tea, mixing well. Tear open two tea bags and sprinkle the fine tea leaves into the mixture, stirring well.
3

Sift the cake flour into the mixture from step 2 in two batches, gently folding to combine.
4

Beat the egg whites with lemon juice until large bubbles form. Gradually add 1/3 cup sugar (75g) in three additions, continuing to beat until stiff peaks form, where the tip does not droop when the beater is lifted.
5

Fold part of the egg white mixture into the egg yolk batter from step 3, then pour the entire egg yolk batter back into the remaining egg whites. Mix quickly and gently, being careful not to deflate the egg whites.
6

Pour the batter from step 5 into a cake mold and bake at 350°F (175°C) for 30-35 minutes. Immediately invert the cake after removing from the oven, and let cool before removing from the mold. *This recipe makes two 6-inch cakes or one 8-inch cake.*
7

Whip the heavy cream with raspberry liqueur. Cut the chiffon cake in half horizontally. Spread a layer of whipped cream on one cake layer, arrange sliced strawberries on top, then spread a thin layer of whipped cream and place the other cake layer on top.
8

Cover the entire cake with whipped cream and arrange strawberries on top. If there's leftover whipped cream, use it for decoration. The strawberry whipped cream cake is complete! ♥
9

Dilute mirror glaze or jam with a little hot water and brush over the strawberries to keep them moist and add shine.

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Written by

阿妮塔 Agneta @cook_6829045

on January 09, 2013 08:47

為了在乎的人，親手作料理是幸福的事啊！說廚房是一個家的中心，真是一點也沒錯。歡迎光臨我的小窩♥FB粉絲頁：https://www.facebook.com/Agneta.Love.Kitchen部落格：https://agnetalovekitchen.com/小小人妻、愛生活、愛廚房，生活是場大旅行的Agneta。

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