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Black Tea Chiffon Cake (earl Grey) Recipe

Black Tea Chiffon Cake (Earl Grey) Recipe
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Serving : 6
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Prepare the ingredients before making Black Tea Chiffon Cake (Earl Grey) in your home. Then, follow these steps below to serve Black Tea Chiffon Cake (Earl Grey) for your family or friends.

Ingredients: Black Tea Chiffon Cake (Earl Grey)

  • Egg yolk mixture:
  • 5 grams Earl grey (for tea liquid)
  • 70 ml Boiling water (for tea liquid)
  • 3 grams Earl gray (for mixing)
  • 80 grams ☆Cake flour
  • 3 grams ☆Baking powder
  • 3 Egg yolk
  • 50 grams Granulated sugar
  • 30 grams Vegetable oil
  • Meringue:
  • 4 Egg white (chilled well)
  • 30 grams Granulated sugar

How to Make Black Tea Chiffon Cake (Earl Grey)

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Black Tea Chiffon Cake (Earl Grey) in your home by yourself.

    Step 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.
  • Step 2
  • Put earl grey tea leaves into the mortar and pestle and grind finely.
  • Step 3
  • Sift ☆ together.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 7
  • Transfer this mixture into the Step 5 meringue bowl and then use a spatula to cut and fold until the mixture is homogeneous.
  • Step 8
  • Pour the batter into the chiffon pan. The batter should leave a ribbon pattern on the surface for the ideal consistency.
  • Step 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.
  • Step 10
  • Bake in preheated to 170℃ oven for 30 ~ 35 minutes. If it looks like it will burn, cover with aluminum foil.
  • Step 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.
  • Step 12
  • Remove from mold by running a knife or hands around the cake.
  • Step 13
  • This cake is fluffy and melts in your mouth.
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