Earl Grey Tea Chiffon Cake
4454
難度
★★★★
材料
做法
Ingredients
|
|
|---|---|
| 3 pcs | eggs |
| 40g | sugar |
| 40g | sugar |
| 50g | earl grey tea |
| 40g | corn oil |
| 75g | soft flour |
| 1/2 tsp | baking powder |
| a little | almond (chopped) | Black Tea Cream Coating: |
| 190g | whipping cream |
| 3 tbsp | black tea leaves |
 |
做法 |
|---|---|
| 1 | Preheat oven to 190°C. Put 3 tbsp black tea leaves in 200g boiling water and brew for 10 minutes. Sift soft flour and baking powder twice. |
| 2 | Separate egg yolks from egg white, and place them into two mixing bowls. Whisk egg yolks and 40g sugar in medium speed for around a minute. Add in oil and 50g tea, and whisk until well-mixed and thickened. Fold in the sifted flour. |
| 3 | Whisk egg white in high speed until soft peak form. Change to low speed while adding in sugar slowly, and continue to beat with high speed until stiff peak. Fold egg white in 3 separate portions into the flour mixture. |
| 4 | Pour the cake mixture into a 17cm chiffon cake mould. Bake for 35-40 minutes until golden crust. Turn the cake upside down. Set aside to cool, and then retrieve the cake with a sharp knife. |
| 5 | Black Tea Cream Coating: |
| 6 | Beat the cream in high speed until soft peak form. Fold in the black tea with spatula. Coat the whole chiffon cake with cream. Sprinkle the bottom of the cake with chopped almond. |
貼士
Press the surface of the cake gently. If the hand-print disappears immediately, the cake is done.
