Tohou Bijin Tea (Chinese Tea) Chiffon Cake

Name: Tohou Bijin Tea (Chinese Tea) Chiffon Cake
Yield: 1 serving
Cuisine: American
Ingredients: 70 grams Cake flour (sifted); 10 grams Tea leaves (for extracting); 3 Eggs; 5 grams Tea leaves; 2 tbsp Vegetable oil; 50 grams Sugar

cookpad.japan @cookpad_jp

I love sweets made with Chinese tea. I used Tohou Bijin tea in this cake because it's similar to black tea, has a slight bitterness and is very aromatic.

Recipe by kmiyori

I love sweets made with Chinese tea. I used Tohou Bijin tea in this cake because it's similar to black tea, has a slight bitterness and is very aromatic.

Recipe by kmiyori

cookpad.japan @cookpad_jp

I love sweets made with Chinese tea. I used Tohou Bijin tea in this cake because it's similar to black tea, has a slight bitterness and is very aromatic.

Recipe by kmiyori

I love sweets made with Chinese tea. I used Tohou Bijin tea in this cake because it's similar to black tea, has a slight bitterness and is very aromatic.

Recipe by kmiyori

Saved

Ingredients

1 serving

70 gramsCake flour (sifted)
10 gramsTea leaves (for extracting)
3Eggs
5 gramsTea leaves
2 tbspVegetable oil
50 gramsSugar

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Steps

1

Use a stick blender to make the 5 g of tea leaves into a powder. If you don't have a stick blender, use a mortar and pestle.
2

Put the tea leaves (for extracting) into a mug and pour in boiling water. Steam and make a strong extract.
3

Beat the egg whites to make the meringue. Beat until stiff peaks form and it doesn't fall out of the bowl when flipped over (use a stick blender for this as well).
4

When the meringue is done, add the sugar a little at a time and beat. Set aside about 1/4 of the sugar.
5

Beat the egg yolks in a separate bowl. Add the remaining sugar, the vegetable oil, and 50 ml of tea and mix.
6

Add the flour and tea powder and mix well.
7

Fold in 1/3 of the meringue at a time with a rubber spatula.
8

Pour the batter into a cake mold and bake in an oven preheated to 170°F Celsius for about 30 minutes.
9

Once baked, flip it over to cool and you're done!