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Saturday, April 28, 2012

Milk Tea Chiffon Cake





















I made 2 chiffon cakes today!I was looking through the site where i took my maple syrup chiffon recipe from,i saw that the author has a berry tea chiffon recipe too.So i made some modifications and tadah! Milk tea chiffon!!You may notice that the cake doesn't seems even at the base,its because i did not hit the tin enough before baking. =/

By the way,you can strain the leaves away if you want but i think the tea leaves makes the cake more fragrant if you bake them together. =D

Makes:

  • 1 x 17cm tube pan


You will need:

(A)
75g cake flour
15g sugar
1/8 teaspoon baking powder
1/4 teaspoon salt
40ml oil
60ml milk
2 Lipton tea bags (opened)
4 small egg yolks (or 3 medium egg yolks)


(B)
4 small egg whites (or 3 medium egg whites)
1/4 teaspoon cream of tartar
65g sugar



The Preparation:

  1. Warm milk and add tea leaves,set aside to cool.
  2. Sift flour and baking powder.
  3. Mix the rest of the ingredients in (A) with 1. and 2. with a hand whisk till well mixed.
  4. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into ungreased tube tins (1/2 to 3/4).


The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and 160°C for another 20 minutes or till cooked.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.

Recipe modified from:Berry Tea Chiffon Cake by Happy Flour.


~Indulge in what we make in DeQueenKitchen~

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