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
- 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
- Preheat the oven to 170C.
- 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 milk tea to the egg yolk batter and beat for another 30 seconds until well combined.
- 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.
- 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.
- 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 170 C for 15minutes. Reduce the heat to 150C 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. 🤤🤤🤤