Recipe of Quick Black Tea Chiffon Cake

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Ultimate Black Tea Chiffon Cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from 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 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 Black Tea Chiffon Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Black Tea Chiffon Cake using 7 ingredients and 15 steps. Here is how you can achieve that.

I have been making black tea chiffon cake for a long time and this is the recipe I always use.

If you have tea liqueur, replace 1 tablespoon of liqueur for 3 tablespoons of tea. It gives the cake an even better aroma.
The most important thing in this recipe is to make a firmly peaked meringue. Recipe by CAFE703

Ingredients and spices that need to be Get to make Black Tea Chiffon Cake:

1. 3 Egg
2. 70 grams Riz Farine (or cake flour)
3. 65 grams Sugar
4. 10 grams ★Loose black tea leaves (or tea bag)
5. 4 tbsp ★Water
6. 5 grams Loose black tea leaves (or tea bag)
7. 2 tbsp Vegetable oil

Instructions to make Black Tea Chiffon Cake

1. Place the 10 g of loose tea leaves (marked ★) and water in a heatproof cup. Microwave (500W) for 1 minute.
2. Cover with a plate and steam the tea for a while. Preheat the oven to 170℃. Grind 5 g of tea leaves finely with mini blender or mortar and pestle. Sift riz farine (or soft flour).
3. Strain microwaved tea to make tea liquid. Use 3 tablespoons. If you have a tea liqueur, take 2 tablespoon of tea and 1 tablespoon of the tea liqueur.
4. Separate egg white and yolk. Place egg white in a bowl and whip with electric beater. Once it becomes foamy, add 1/4 of the sugar and continue whipping.
5. Then add 1/3 of the remaining sugar. Whip further and now add 1/2 of the remaining sugar. Blend until stiff peaks form, stiff enough to turn the bowl upside down. Change the speed to low and whip for 1 minute to make a meringue with a nice consistency.
6. In another bowl, whisk the egg yolk.
7. Add all of the remaining sugar and mix well. Then add oil and whisk until combined.
8. Pour black tea liquid into the egg yolk mixture and combine.
9. Transfer sifted flour into this mixture and also the ground tea leaves. Mix well with a whisk.
10. Add 1/3 of meringue into the batter and mix well with a whisk.
11. Using a spatula, add half of the remaining meringue and fold in a cutting motion.
12. Transfer the batter into the bowl with the remaining meringue and mix gently until the meringue melds with the batter.
13. Pour the batter into the chiffon cake pan. Tap the pan three times or so on the kitchen counter to release any air bubbles trapped inside. Bake in the preheated 170℃ oven for 30 minutes.
14. Once baked, turns it upside down and cool.
15. 

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So that's going to wrap this up with this exceptional food Easiest Way to Make Quick Black Tea Chiffon Cake. Thank you very much for your time. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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