How to Prepare Delicious Black Tea Chiffon Cake

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

Black Tea Chiffon Cake. A light as air chiffon cake seemed like the perfect opportunity to once again showcase black sesame and green tea. And while the black sesame chiffon worked perfectly, my dreams of swirling the green tea (matcha) powder through the meringue to make a vibrant green topping were dashed. The thought of attempting to make chiffon cake (again) shudders me.

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.

Black sesame chiffon cake is moist and fluffy with a unique, rich and nutty flavour.

Tasty bits of black sesame paste add a delicious crunch!

You can cook Black Tea Chiffon Cake using 7 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Black Tea Chiffon Cake

1. It’s 3 of Egg.

2. You need 70 grams of Riz Farine (or cake flour).

3. It’s 65 grams of Sugar.

4. You need 10 grams of ★Loose black tea leaves (or tea bag).

5. You need 4 tbsp of ★Water.

6. It’s 5 grams of Loose black tea leaves (or tea bag).

7. Prepare 2 tbsp of Vegetable oil.

A friend recently shared this cake recipe for Japanese black sesame chiffon cake, and it is scrumptious!

Moist and fluffy as chiffon cakes should be! · Black sesame chiffon cake is moist and fluffy with a unique, rich and nutty flavour.

Tasty bits of black sesame paste add a delicious crunch!

The thought of attempting to make chiffon cake (again) shudders me.

Black Tea Chiffon Cake step by step

1. Place the 10 g of loose tea leaves (marked ★) and water in a heatproof cup. Microwave (500W) for 1 minute..

2. Cover with a plate and steam the tea for a while. Preheat the oven to 170℃. Grind 5 g of tea leaves finely with mini blender or mortar and pestle. Sift riz farine (or soft flour)..

3. Strain microwaved tea to make tea liquid. Use 3 tablespoons. If you have a tea liqueur, take 2 tablespoon of tea and 1 tablespoon of the tea liqueur..

4. Separate egg white and yolk. Place egg white in a bowl and whip with electric beater. Once it becomes foamy, add 1/4 of the sugar and continue whipping..

5. Then add 1/3 of the remaining sugar. Whip further and now add 1/2 of the remaining sugar. Blend until stiff peaks form, stiff enough to turn the bowl upside down. Change the speed to low and whip for 1 minute to make a meringue with a nice consistency..

6. In another bowl, whisk the egg yolk..

7. Add all of the remaining sugar and mix well. Then add oil and whisk until combined..

8. Pour black tea liquid into the egg yolk mixture and combine..

9. Transfer sifted flour into this mixture and also the ground tea leaves. Mix well with a whisk..

10. Add 1/3 of meringue into the batter and mix well with a whisk..

11. Using a spatula, add half of the remaining meringue and fold in a cutting motion..

12. Transfer the batter into the bowl with the remaining meringue and mix gently until the meringue melds with the batter..

13. Pour the batter into the chiffon cake pan. Tap the pan three times or so on the kitchen counter to release any air bubbles trapped inside. Bake in the preheated 170℃ oven for 30 minutes..

14. Once baked, turns it upside down and cool..

15. .

I've failed three times in the past.

From Green Tea Chiffon Cake to Black Sesame Chiffon Cake, unique Japanese flavors are all the rage and they are the ones you want to try when you're in Japan.

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Making green tea chiffon cake involve only a few steps.

However, it is not as simple as you think if you want to make it perfect each time.