Recipe of Perfect Tohou Bijin Tea (Chinese Tea) Chiffon Cake
Hey everyone, it is John, welcome to our recipe site. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Speedy Tohou Bijin Tea (Chinese Tea) Chiffon Cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tohou Bijin Tea (Chinese Tea) Chiffon Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tohou Bijin Tea (Chinese Tea) Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tohou Bijin Tea (Chinese Tea) Chiffon Cake is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have Tohou Bijin Tea (Chinese Tea) Chiffon Cake using 6 ingredients and 9 steps. Here is how you can achieve that.
I love sweets made with Chinese tea. I used Tohou Bijin tea in this cake because it's similar to black tea, has a slight bitterness and is very aromatic. Recipe by kmiyori
Ingredients and spices that need to be Get to make Tohou Bijin Tea (Chinese Tea) Chiffon Cake:
- 70 grams Cake flour (sifted)
- 10 grams Tea leaves (for extracting)
- 3 Eggs
- 5 grams Tea leaves
- 2 tbsp Vegetable oil
- 50 grams Sugar
Instructions to make to make Tohou Bijin Tea (Chinese Tea) Chiffon Cake
- Use a stick blender to make the 5 g of tea leaves into a powder. If you don't have a stick blender, use a mortar and pestle.
- Put the tea leaves (for extracting) into a mug and pour in boiling water. Steam and make a strong extract.
- Beat the egg whites to make the meringue. Beat until stiff peaks form and it doesn't fall out of the bowl when flipped over (use a stick blender for this as well).
- When the meringue is done, add the sugar a little at a time and beat. Set aside about 1/4 of the sugar.
- Beat the egg yolks in a separate bowl. Add the remaining sugar, the vegetable oil, and 50 ml of tea and mix.
- Add the flour and tea powder and mix well.
- Fold in 1/3 of the meringue at a time with a rubber spatula.
- Pour the batter into a cake mold and bake in an oven preheated to 170°F Celsius for about 30 minutes.
- Once baked, flip it over to cool and you're done!
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