How to Prepare Delicious Basic Chiffon Cake with Tea

How to Prepare Delicious Basic Chiffon Cake with Tea Delicious, fresh and tasty.

Basic Chiffon Cake with Tea. By using Green Tea Chiffon Cake as the example, this article describes in detail how to make chiffon cake, with the video demonstration, detail cook's note, printable recipe and downloadable file. Making green tea chiffon cake involve only a few steps. Chiffon cake is my favorite cake of all time.

A chiffon cake is a light and fluffy cake that is made with oil, or other melted fats, instead of solid fat.

Chiffon cake is considered a foam cake in that an egg white.

Making chiffon cake was one of my dreams after I started baking regularly since last year.

You can cook Basic Chiffon Cake with Tea using 9 ingredients and 16 steps. Here is how you cook that.

Ingredients of Basic Chiffon Cake with Tea

1. It’s 4 large of Egg white.

2. You need 3 large of Egg yolk.

3. You need 65 grams of Granulated sugar.

4. It’s 35 grams of Vegetable oil.

5. Prepare 60 grams of Cake flour.

6. It’s 2 of packs Tea bag.

7. You need of tea liquid (makes 45 g).

8. It’s 80 grams of Water.

9. It’s 2 of packs Tea bags.

I always thought it was going to be difficult to make a chiffon cake.

However, after some lengthy experiments with my Castella recipe with good success, this matcha green tea.

The Classic Pandesal Recipe Soft And Fluffy.

Chiffon [SHE-fon] cake is a delicious, light airy cake made mainly with egg whites.

Basic Chiffon Cake with Tea step by step

1. First, separate the egg yolks and whites. Return the egg yolks to room temperature, place the egg whites into the fridge, then prepare the other ingredients and tools..

2. Mix the cake flour and tea leaves together and sift. Place the tea liquid ingredients into a sauce pan, brew a cup of strong tea. Set aside 45 g, and let it cool..

3. Remove the egg whites from the fridge, lift them with a fork or chopsticks to lightly whisk..

4. Whip with an electric hand mixer. Once it has turned white and frothy, add in granulated sugar (set aside one tablespoon) in 3 batches, and whip each time..

5. It is done once it has turned into a proper stiff meringue. Its ready when the meringue still stands even when the mixer blades are lifted. Place into the fridge..

6. After making the meringue, preheat the oven. Set your oven to 170ºC..

7. Beat the one tablespoon of sugar set aside in Step 4 with the egg yolks using a hand mixer until they become a milkier, paler color..

8. Add the vegetable oil to the egg yolks and whisk together until blended well. Then add the tea liquid, and mix until fine bubbles form like shown in the photo..

9. Sift the flour mixture once more and add to Step 8, and mix until the batter is no longer floury..

10. Whip the meringue again. Take the meringue you made in Step 5 out of the fridge, mix with an egg beater, doing so until the bubbles are extremely fine..

11. Scoop up the meringue, add to Step 9 and mix. This is to make it easier to add in the rest of the meringue afterwards, so mix well..

12. Add the remaining meringue in 2 to 3 batches, and mix by lifting it up from the bottom with a rubber spatula. Turn the bowl while mixing. Be careful not to pop the bubbles..

13. Pour into the mold at a height. After pouring it in, shake the mold a bit to flatten the surface..

14. Press down firmly on the round piece and sides with both hands, and tap against the counter several times to remove trapped air pockets..

15. Bake in an oven at 170ºC for 35 minutes. It is finished baking when an inserted toothpick comes out clean. Invert the cake immediately and let it cool..

16. After confirming that it has completely cooled, remove it from the mold. Using your hands and a palette knife etc., remove it carefully..

It's common in a lot of layer cakes in combination with fruit purees The acid reacts with the basic egg whites to help them get fluffy.

It also prevents them from being over beaten.

Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home.

A complete guide and tips to make sure you can replicate this recipe at home successfully.

After much experimenting, I have baked chiffon cakes of different flavours to perfection each and every single time.