I love green tea in all forms and tea infused chiffon cakes is definitely one of my favourites. Chiffon cakes are light and fluffy and marries very well with tea infused flavours such as earl grey and matcha. Hojicha is a type of roasted green tea and the taste is very different from matcha. It has a bit of roasty – nutty – rice flavour. The taste of the Hojicha did not turn out too strong and distinct but was still yummy. My friends could taste the tea but couldn’t recognise it was Hojicha. But they still enjoyed the cake.
I will make stronger brew next time and use a better quality Hojicha. Below is the brand I used for this time.
It doesn’t take much effort to make this cake and can be stored in an airtight container for up to 3 days. I usually make a few flavours of chiffon cakes, slice it up and bag a few flavours to give to friends. They love it and can eat 2-3 pieces each time as the cake is so light (in texture – not in calories haha).
If you can’t find Hojicha, you can substitute with earl grey or get adventurous with different teas. Enjoy.
The following recipe yields a 17cm (= 7 inches) chiffon cake)
- 5 bags of Hojicha tea bags
- 70ml hot water
- 3 egg yolks (I used large size eggs and make sure they are at room temperature)
- 4 egg whites (you can use 3 if you don’t know what to do with the extra egg yolk but I find using 1 extra egg white makes the cake fluffier)
- 40 ml of vegetable oil or any neutral flavoured oil (i.e. do not use olive oil or coconut oil)
- 70 grams of caster sugar
- 75 grams of cake flour
- 1/4 teaspoon cream of tartar or lemon juice
- Preheat the oven to 160C.
- Seep 3 bags of the Hojicha tea bags in the hot water for 20 minutes.
- Separate the eggs into two bowls.
- Add approximately 1/3 of the sugar to the egg yolks and beat until pale yellow.
- Add the oil to the egg yolk batter and continue to beat for approximately 30 seconds until well combined.
- Add the Hojicha tea (making sure it’s cooled to room temperature) to the egg yolk batter and beat for another 30 seconds until well combined.
- Sift the cake flour into the egg yolk batter. Use a spatula or a whisk, mix the flour and egg yolk batter until well combined. Empty the tea leaves of the remaining 2 tea bags of Hojicha into the egg yolk batter. Gently fold the tea leaves into the batter until well incorporated. Set aside.
- Beat the egg whites until foamy. Add 1/3 of the caster sugar and the cream of tartar and continue to beat until it start to form soft beats (looking a bit like whipped cream). Add the remaining caster sugar in two separate batches and continue to beat until stiff peaks form. I used a standing mixer but you can use handheld mixer or even whisk with your hands. Set aside.
- Take 1/3 of the egg white (aka meringue) and add it to the egg yolk batter. Using a whisk, fold it into the egg yolk batter until well combined.
- Add another 1/3 of the egg white into the egg yolk batter. Using a spatula, gently fold the egg white into the egg yolk batter until well combined.
- Fold the remaining egg white into the egg yolk batter until well combined.
- Pour the batter into your chiffon cake tube pan and lightly tap it against your counter top a few times to release any air bubbles.
- Bake the chiffon cake at 160 C for 15minutes. Reduce the heat to 140C and bake for another 30minutes.
- Remove the cake from the oven and invert the pan and cool for an hour before you remove from the pan.
- Enjoy it with a nice cup of hojicha.