After many trial and error I think I have finally found the right liquid : dry ingredients ratio to have a perfect chiffon. Keeping a 2 parts liquid to 3 parts dry ingredients seem to work best.

I also beat my egg whites to stiff peaks so that the shape holds well.

I also added some earl grey tea leaves to enhance the tea flavour.

Today’s test recipe is the HK style milk tea chiffon. As the tea is quite sweet I reduced the sugar. The cake turned out very fluffy and light! Yummy

INGREDIENTS

  • 4 egg yolks (I used large size eggs and make sure they are at room temperature)
  • 5 egg whites🥚🥚🥚🥚🥚
  • 100 ml of bottled HK☕️style milk tea
  • 66 ml of vegetable oil or any neutral flavoured oil (i.e. do not use olive oil or coconut oil)
  • 80 grams of caster sugar
  • 125 grams of cake flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon of earl grey tea leaves (I used the tea from the tea bag)
  • pinch of salt
  • 1/8 teaspoon cream of tartar or lemon juice

Method

  1. Preheat the oven to 170C.
  2. Separate the eggs into two bowls.
  3. Add approximately 1/3 of the sugar to the egg yolks and beat until pale yellow.
  4. Add the oil to the egg yolk batter and continue to beat for approximately 30 seconds until well combined.
  5. Add the milk tea to the egg yolk batter and beat for another 30 seconds until well combined.
  6. Sift the cake flour and baking powder into the egg yolk batter. Add the earl grey tea leaves. Use a spatula or a whisk, mix the flour and egg yolk batter until well combined.  Set aside.
  7. 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. Set aside.
  8. 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.
  9. 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.
  10. .Fold the remaining egg white into the egg yolk batter until well combined.
  11. .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.
  12. .Bake the chiffon cake at 170 C for 15minutes. Reduce the heat to 150C and bake for another 30minutes.
  13. .Remove the cake from the oven and invert the pan and cool for an hour before you remove from the pan.
  14. Enjoy. 🤤🤤🤤

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