Recipe: Tasty Moist and Airy Black Tea Chiffon Cake

Moist and Airy Black Tea Chiffon Cake. Great recipe for Moist and Airy Black Tea Chiffon Cake. 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?).

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?). It is a bit of a pain, but grinding up. You can cook Moist and Airy Black Tea Chiffon Cake using 12 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Moist and Airy Black Tea Chiffon Cake

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

You cannot use a non-stick pan to make chiffon cake as the wall is too slippery for the batter to cling to the sides and center of the chiffon cake pan in order to rise higher. My husband will not eat a bought Angel Food Cake so a few weeks ago I made one from scratch which he enjoyed.he said he would still like to have a Chiffon Cake. Making green tea chiffon cake involve only a few steps. However, it is not as simple as you think if you want to make it perfect each time.

Moist and Airy Black Tea Chiffon Cake step by step

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..

This guide provides all the information you need to make the chiffon cake which is moist, soft, light, airy, fluffy and free from large air bubbles. But just like angel food cake, a chiffon cake relies on beaten egg whites for it's airiness. Both angel food cakes and chiffon cakes are usually baked in tube pans. And if you are wondering how chiffon cake differs from sponge cake, it's because sponge cake calls for butter as the fat source instead of oil like chiffon cakes. The chiffon cake is a hybrid of the sponge and the genoise.