Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, moist and airy black tea chiffon cake. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Moist and Airy Black Tea Chiffon Cake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Moist and Airy Black Tea Chiffon Cake is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook moist and airy black tea chiffon cake using 12 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Moist and Airy Black Tea Chiffon Cake:
- Take 4 Egg whites (large)
- Get 2 drops Lemon juice
- Make ready 40 grams A. Sugar
- Prepare 5 grams A. Cornstarch
- Take 3 B. Egg yolks (large)
- Make ready 30 grams B. Sugar
- Prepare 50 ml Vegetable oil
- Take 150 ml C. Milk
- Prepare 10 grams C. Black Tea leaves
- Get 85 grams D. Cake flour
- Prepare 1/2 tsp D. Baking Powder
- Prepare 5 grams Tea leaves (for garnishing)
Step by Step to make Moist and Airy Black Tea Chiffon Cake:
- Assemble the ingredients. Mix the A. ingredients together. Sift the D. dry ingredients together.
- 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.)
- Grind up the tea leaves to use as topping very finely in a food mill or similar.
- 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).
- 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.
- 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.
- The batter is ready once it is no longer floury and it has blended together nicely as shown in the photo.
- Add 1/3 of the meringue from Step 4, and use a whisk to fold in the mixture.
- Add the remaining meringue to Step 8, and roughly stir with a rubber spatula.
- Mix it by scooping it up from the bottom without kneading it. This is what the batter should look like after mixing.
- 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.
- 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.
- Bake in an oven preheated to 170ºC for 40 minutes. Flip the mold upside down and let cool.
- After it has cooled, seal it up in a plastic bag to prevent it from drying out.
- 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.
- Done! Here's a tea-scented chiffon cake. Enjoy by mixing the leftover tea together with heavy cream.
So that is going to wrap this up with this special food moist and airy black tea chiffon cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this webpage in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My site becomes “the place to be” when it comes to moist and airy black tea chiffon cake cooking. Go on get cooking!
