Moist and Airy Black Tea Chiffon Cake. Today we're super excited to share with you how to make airy and moist chiffon cake with crème chantilly(or you can call it Chiffon pound. This show-stopping Chocolate Chiffon Cake is super-moist, fluffy, airy, and bouncy all at once! With a rich chocolate flavor, this chiffon cake recipe will soon be your favorite!
I don't like very moist steamed-pudding type textures, so I made a light and airy chiffon. Black Sesame Dessert Sponge Cake Recipes Pastry Cake Sesame Cake Recipe Cupcake Cakes. Nutty roasted black sesame seeds are infused all over this spongy, light and fluffy chiffon cake that resembles the adorable troll in popular Japanese anime character known as Totoro. You can cook Moist and Airy Black Tea Chiffon Cake using 12 ingredients and 16 steps. Here is how you cook that.
Ingredients of Moist and Airy Black Tea Chiffon Cake
- It’s 4 of Egg whites (large).
- Prepare 2 of drops Lemon juice.
- You need 40 grams of A. Sugar.
- It’s 5 grams of A. Cornstarch.
- Prepare 3 of B. Egg yolks (large).
- Prepare 30 grams of B. Sugar.
- Prepare 50 ml of Vegetable oil.
- Prepare 150 ml of C. Milk.
- Prepare 10 grams of C. Black Tea leaves.
- It’s 85 grams of D. Cake flour.
- It’s 1/2 tsp of D. Baking Powder.
- You need 5 grams of Tea leaves (for garnishing).
We love how soft and airy this chiffon cake is. It can even be a cute Halloween treat 🙂. Like angel food cake, chiffon cake needs to be baked in a pan that gives the batter plenty of room to rise and is designed to allow the cake to cool upside down. But with a sharp knife and a gentle touch, you'll be cutting and serving the dreamiest pieces of airy chiffon.
Moist and Airy Black Tea Chiffon Cake instructions
- Assemble the ingredients. Mix the A. ingredients together. Sift the D. dry ingredients together..
- 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.).
- Grind up the tea leaves to use as topping very finely in a food mill or similar..
- 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)..
- 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..
- 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..
- The batter is ready once it is no longer floury and it has blended together nicely as shown in the photo..
- Add 1/3 of the meringue from Step 4, and use a whisk to fold in the mixture..
- Add the remaining meringue to Step 8, and roughly stir with a rubber spatula..
- Mix it by scooping it up from the bottom without kneading it. This is what the batter should look like after mixing..
- 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..
- 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..
- Bake in an oven preheated to 170ºC for 40 minutes. Flip the mold upside down and let cool..
- After it has cooled, seal it up in a plastic bag to prevent it from drying out..
- 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..
- Done! Here's a tea-scented chiffon cake. Enjoy by mixing the leftover tea together with heavy cream..
Wrapped in plastic, leftovers can be. This Orange Chiffon Cake has the flavor of oranges and is both light and fluffy with a moist and tender crumb. Luckily, they are now being rediscovered. Maybe it's because they are hailed as having less cholesterol than other. Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth.