Recipe of Super Quick Homemade Moist and Airy Black Tea Chiffon Cake

Hey everyone, it's Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Perfect Moist and Airy Black Tea Chiffon Cake. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Moist and Airy Black Tea Chiffon Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moist and Airy Black Tea Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Moist and Airy Black Tea Chiffon Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Moist and Airy Black Tea Chiffon Cake using 12 ingredients and 16 steps. Here is how you can achieve it.

This is the tea chiffon cake I always make. When I eat something rich with a generous heaping of tea leaves, I feel like I'm treating myself well (Is that just me?). Chiffon cake really is delicious!!

It is a bit of a pain, but grinding up the tea leaves used as topping will give the cake a better mouth feel. Be careful not to over-whip the egg whites. If you over-whip them, then you will have problems from Step 8 onwards. Recipe by Yukiline

Ingredients and spices that need to be Take to make Moist and Airy Black Tea Chiffon Cake:

1. 4 Egg whites (large)
2. 2 drops Lemon juice
3. 40 grams A. Sugar
4. 5 grams A. Cornstarch
5. 3 B. Egg yolks (large)
6. 30 grams B. Sugar
7. 50 ml Vegetable oil
8. 150 ml C. Milk
9. 10 grams C. Black Tea leaves
10. 85 grams D. Cake flour
11. 1/2 tsp D. Baking Powder
12. 5 grams Tea leaves (for garnishing)

Steps to make Moist and Airy Black Tea Chiffon Cake

1. Assemble the ingredients. Mix the A. ingredients together. Sift the D. dry ingredients together.
2. 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.)
3. Grind up the tea leaves to use as topping very finely in a food mill or similar.
4. 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).
5. 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.
6. 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.
7. The batter is ready once it is no longer floury and it has blended together nicely as shown in the photo.
8. Add 1/3 of the meringue from Step 4, and use a whisk to fold in the mixture.
9. Add the remaining meringue to Step 8, and roughly stir with a rubber spatula.
10. Mix it by scooping it up from the bottom without kneading it. This is what the batter should look like after mixing.
11. 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.
12. 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.
13. Bake in an oven preheated to 170ºC for 40 minutes. Flip the mold upside down and let cool.
14. After it has cooled, seal it up in a plastic bag to prevent it from drying out.
15. 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.
16. Done! Here's a tea-scented chiffon cake. Enjoy by mixing the leftover tea together with heavy cream.

While this is in no way the end all be guide to cooking easy and quick lunches it is excellent food for thought. The hope is that will get your creative juices flowing so you can prepare wonderful lunches for your own family without the need to perform too horribly much heavy cooking at the process.

So that is going to wrap it up for this exceptional food Recipe of Award-winning Moist and Airy Black Tea Chiffon Cake. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!