Jasmine Tea Chiffon Cake
I was drinking a cup of jasmine tea. It was strong and wonderfully fragrant having been made from jasmine tea leaves that had been steeped for quite a while.
Habitually, i wanted to imitate that tea drinking experience into baking. Geez, it seems like i almost always want everything to be emulated into baking..
So anyways, i went online and did a search and decided to make a tea flavoured chiffon cake. Chiffon cake is generally good enough to be eaten on its own, and since i wanted to max out on the tea flavour, i didnt want interference from the frostings or buttercream party.
The recipe required me to rip a open 3 teabags and throw its contents into the batter, but i decided on using the tea leaves as i thought tea leaves are generally stronger in flavour and i heard that they are of more premium quality as compared to the ones found in teabags.
The downside to using tea leaves is the additional step of pounding them into powder form, for while i am a fan of tea leaves, i don’t think anyone would really fancy chewing those leaves along with the cake.
I pounded the leaves till they were small enough to pass through my sift. I am not sure how strong the tea flavour would be if i were just to use the contents of the teabag, so i cant gauge on how the resultant cake will score on the fragrance meter. However, pounding those tea leaves resulted in a cake that was rewardingly aromatic. It felt like i was inhaling jasmine tea cake instead of merely eating it. The texture of the cake was moist and incredibly moist, a true chiffon indeed.
I am also loving the black speckles in the cake. It just looks fancy to me, like a fashionable leopard print. 🙂
Recipe from Happy Home Baking (Thanks so much for sharing!)
(makes one 18cm cake)
1 tablespoon Earl Grey tea powder (about 3 satchels)
100g cake flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks
40g caster sugar
50ml vegetable oil
3 egg whites
40g caster sugar
- Sieve flour, baking powder and salt together, set aside.
- Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)
- Place egg yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turn pale.
- Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the earl grey powder and mix well.
- In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until just before stiff peaks form* (after note: after several attempts at baking chiffon cakes, I learned that the whites should be beaten until just before stiff peaks form).
- Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
- Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
- Bake in pre-heated oven at 170 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
- Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.