Black Tea Chiffon Cake (Earl Grey)
Black Tea Chiffon Cake (Earl Grey)

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, black tea chiffon cake (earl grey). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Black Tea Chiffon Cake (Earl Grey) is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Black Tea Chiffon Cake (Earl Grey) is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook black tea chiffon cake (earl grey) using 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Black Tea Chiffon Cake (Earl Grey):
  1. Get Egg yolk mixture:
  2. Take 5 grams Earl grey (for tea liquid)
  3. Make ready 70 ml Boiling water (for tea liquid)
  4. Make ready 3 grams Earl gray (for mixing)
  5. Prepare 80 grams ☆Cake flour
  6. Take 3 grams ☆Baking powder
  7. Prepare 3 Egg yolk
  8. Get 50 grams Granulated sugar
  9. Take 30 grams Vegetable oil
  10. Prepare Meringue:
  11. Prepare 4 Egg white (chilled well)
  12. Take 30 grams Granulated sugar
Step by Step to make Black Tea Chiffon Cake (Earl Grey):
  1. Pour boiling water into a heat proof dish and add earl grey leaves. Allow to stand for 10 minutes and then strain. Use 30g of tea liquid from here. If there is not quite enough liquid add extra water.
  2. Put earl grey tea leaves into the mortar and pestle and grind finely.
  3. Sift ☆ together.
  4. Egg yolk mixture: Put 30 g of tea liquid from step 1 into a bowl. Then add step 2 and 3 in that order. Stir well with a whisk each time.
  5. Meringue: Put egg whites into another bowl and beat with an electric mixer on high speed. Add sugar in two separate batches and continue beating until meringue forms stiff peaks.
  6. Take 1/3 of meringue and add into the egg yolk mixture. Mix slowly with whisk. It is okay if there are small meringue lumps left in the mixture at this stage.
  7. Transfer this mixture into the Step 5 meringue bowl and then use a spatula to cut and fold until the mixture is homogeneous.
  8. Pour the batter into the chiffon pan. The batter should leave a ribbon pattern on the surface for the ideal consistency.
  9. Tap the pan few times on the kitchen counter and run chopsticks around the pan 2 ~ 3 times to release any large air bubbles that might be trapped inside.
  10. Bake in preheated to 170℃ oven for 30 ~ 35 minutes. If it looks like it will burn, cover with aluminum foil.
  11. Once it is baked, turn upside down immediately and rest the pan on a tall heavy bottle. Leave 2 ~ 3 hours to cooling completely.
  12. Remove from mold by running a knife or hands around the cake.
  13. This cake is fluffy and melts in your mouth.

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