Indulge in the delicate blend of black tea and fluffy chiffon with this easy recipe. Perfect for afternoon tea, this cake balances earthy tea notes with a light, airy texture.
Ingredients:
- 6 egg yolks
- 40g sugar
- 60ml vegetable oil
- 60ml milk
- 90g cake flour
- 15g black tea powder
- 6 egg whites
- 60g sugar (for meringue)
- 1 tsp vanilla extract
Steps:
1. Prepare Batter: Whisk egg yolks and 40g sugar until pale. Add oil, milk, and vanilla, mixing well. Sift in flour and tea powder, fold until smooth. Set aside.
2. Whip Meringue: In a clean bowl, beat egg whites until foamy. Gradually add 60g sugar, beating until stiff peaks form.
3. Combine Gently: Fold 1/3 of the meringue into the yolk mixture to lighten it. Then, fold the yolk mixture into the remaining meringue in two batches, maintaining airiness.
4. Bake: Pour the batter into a 17cm chiffon pan. Tap the pan to release air bubbles. Bake at 160°C for 35-40 minutes until risen and golden.
5. Cool: Invert the pan immediately and let cool completely. Run a knife around the edges before removing.
Serve with a dusting of powdered tea or fresh berries. Enjoy the harmonious fusion of tea and cake in every bite!
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