Black Tea Chiffon Cake (Earl Grey)
Black Tea Chiffon Cake (Earl Grey)

Hey everyone, it is Sophie, welcome to my recipe website. Today, I’m gonna show you how to make a distinctive dish, black tea chiffon cake (earl grey). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Black Tea Chiffon Cake (Earl Grey) is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Black Tea Chiffon Cake (Earl Grey) is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook black tea chiffon cake (earl grey) using 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Black Tea Chiffon Cake (Earl Grey):
  1. Prepare Egg yolk mixture:
  2. Make ready 5 grams Earl grey (for tea liquid)
  3. Take 70 ml Boiling water (for tea liquid)
  4. Get 3 grams Earl gray (for mixing)
  5. Take 80 grams ☆Cake flour
  6. Take 3 grams ☆Baking powder
  7. Make ready 3 Egg yolk
  8. Take 50 grams Granulated sugar
  9. Get 30 grams Vegetable oil
  10. Prepare Meringue:
  11. Get 4 Egg white (chilled well)
  12. Take 30 grams Granulated sugar
Instructions to make Black Tea Chiffon Cake (Earl Grey):
  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.
  2. Put earl grey tea leaves into the mortar and pestle and grind finely.
  3. Sift ☆ together.
  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.
  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.
  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.
  7. Transfer this mixture into the Step 5 meringue bowl and then use a spatula to cut and fold until the mixture is homogeneous.
  8. Pour the batter into the chiffon pan. The batter should leave a ribbon pattern on the surface for the ideal consistency.
  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.
  10. Bake in preheated to 170℃ oven for 30 ~ 35 minutes. If it looks like it will burn, cover with aluminum foil.
  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.
  12. Remove from mold by running a knife or hands around the cake.
  13. This cake is fluffy and melts in your mouth.

So that is going to wrap this up for this exceptional food black tea chiffon cake (earl grey) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to black tea chiffon cake (earl grey) cooking. Go on get cooking!