Milk tea chiffon cake

Name: Milk tea chiffon cake
Total time: 3000 s
Yield: 22cm cake pan
Cuisine: Kenyan
Ingredients: [to make meringue]; 6 egg whites; 45 g sugar; [egg yolk batter]; 6 egg yolks; 60 g sugar; 1.5 tbs tea leave; 3 tbs vegetable oil; 120 g all purpose flour; [tea syrup]; 2 tea bags; 50 cc hot water; 50 cc milk

Misaki Oba @cook_12751554

Very light and spongy cake. Keep practicing!

Misaki Oba @cook_12751554

Very light and spongy cake. Keep practicing!

Saved

Ingredients

50 mins

22cm cake pan

[to make meringue]
6egg whites
45 gsugar
[egg yolk batter]
6egg yolks
60 gsugar
1.5 tbstea leave
3 tbsvegetable oil
120 gall purpose flour
[tea syrup]
2tea bags
50 cchot water
50 ccmilk

Saved

Steps

50 mins

1

[preparation] Separate egg white and yolk and refrigerate egg whites until become a bit frozen. Store egg yolk at room temperature. Preheat your oven at 170 degree.
2

[tea syrup] In a small pot, boil hot water and tea leaves for 2 minutes and add milk. Sieve it so that you can use 1/4 cup of syrup.
3

[egg yolk batter] In a bowl, beat the egg yolk, sugar and tea leaves together with hand whisk until you don't feel sugar. After that, mix in the vegetable oil.
4

Add 1/4 cup of tea syrup and mix well.
5

Add the flour while sieving and mix well with hand whisk.
6

[meringue] Prepare a big bowl and make sure that the bowl is very clean without any water drop.
7

Take out your white eggs from the fridge and start to beat them with electric mixer at high speed. When it starts to become hard, add the sugar. When it forms peak, it is done.
8

Mix one scoop of meringue to egg yolk batter (step 5) well.
9

Add the the rest of meringue and gently fold in the mixture with spatula.
10

Pour to cake pan. Run a spatula or chopstick through the batter gently to remove bubbles. Bake in a preheated oven at 170°C for about 25 minutes.
11

When it baked, turn your pan upside down to let it cool.
12

When the pan becomes cool enough to touch, carefully run a knife around the perimeter and turn the cake onto a plate.