Black Tea Chiffon Cake

Name: Black Tea Chiffon Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 4 egg; 5g black tea; 80g milk; 80g Low powder; 40g oil; 60g Sugar; Some Lemon juice

by Bing Ruo Lan

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

I bought black tea at home to make milk tea. I was always lazy and didn’t want to do it. I rarely remembered to do it. I found that the black and white evaporated milk at home had expired, so I picked it up and made a cake. I really like the taste. The aroma of black tea blends into In the cake, the taste is not rough at all.

Ingredients

4 Egg
5g Black Tea
80g Milk
80g Low Powder
40g Oil
60g Sugar
Some Lemon Juice

Black Tea Chiffon Cake

1. Put the black tea and milk into the pot and boil until it boils. Turn off the heat and cover the lid for five minutes. Pour out about 75 grams

2. Separate the egg white and yolk

3. Add oil, flour and egg yolk to black tea milk and mix well

4. Add a few drops of lemon juice to the egg whites, add sugar in three times and beat until neutral foaming

5. Add the egg whites to the egg yolk paste in batches and mix evenly

6. Pour the batter into the mold and shake it a few times

7. Put it in the preheated oven at 160 degrees and bake for 40 minutes.

8. After being out of the oven, fall from a high place and snap it upside down immediately. After it is completely cooled, it can be demoulded.

9. Can start

Tips:
1. The mold I use is a 17cm heightened chimney mold
2. The baking temperature I use is 160 degrees, because the temperature of my oven is ten degrees higher. If the temperature is more accurate, use 170 degrees.
3. Use a larger egg, if it is smaller, add an extra egg white