Wednesday, August 19, 2009

Sri Lanka Black Tea Chiffon Cake

Sri Lanka black tea powder is available at Kitchen Capers retail shop.


3 egg yolk
20g caster sugar
40g corn oil
1/4tsp salt
55g hot milk
1tbsp Sri Lanka black tea powder
70g cake flour
1/8tsp baking powder

3 egg white
60g caster sugar
1/4tsp cream of tartar

1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Pour the hot milk into the tea powder, mix until well combined and set aside to cool.(This way the hot milk will bring out the aroma from the tea powder.)
4. Use a hand whisk mix egg yolk and sugar together.
5. Add in oil and milk, whisk till combined.
6. Add in flour and stir until batter is smooth.
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10.Then fold in the rest of the meringue lightly in 3 portions until well combined.
11.Pour batter into a 20cm/21cm tube pan.
12.Put into a preheated oven and bake for 35-40mins.
13.Remove from oven, invert cake onto table until completely cool.
14.Remove from pan and serve.


DG said...

Hi Li Ying,

Please show me tips, is there any special method to have nice skin on your chiffon? Whereas, everytime I baked chiffon, always no skin, if I baked with higher temperature, then my chiffon will crack or explode like mountain :(

Kitchen Corner said...

Nicely baked chiffon cake! By the way, how is the taste of Sri Lanka Black Tea?

Anonymous said...

How does this sri lanka black tea chiffon cake taste like?


Sonia said...

Earlier came to your blog, but didn't leave any comment, but I think I should, so I here to leave comment...Your chiffon cake is nicely done, no shrink, no crack, you are a good baker.

Happy Flour said...

Hi Kitchen Corner and Vivien,

It taste like green tea but slightly bitter.

Happy Flour said...

Hi Sonia,

Thanks for your compliment. :)

Happy Flour said...

Hi DG,

I just lay the pan on it side, use a short thin sharp knife press it against the side of the tube pan and go around it slowly and the chiffon cake will come out easily. Your chiffon cake must be well bake then it can be easier removed.
Use a bigger tube pan so the cake can expand and rise evenly and you will get a flat top.
If you want to reduce cracks on the surface just omit the baking powder or use lesser.
Hope this help. :)

Beachlover's Kitchen said...

your chiffon cake is really lovely!!

Irene's Travel Log said...


Your chiffon cake always look so nice with the brown crust.

Your oven is quite good then...what brand?

My chiffon always dun have this nice brown crust though the cake texture is perfect.

: )

Irene's Travel Log said...

Hi Hi
Think i left an earlier comment but mistaken the post as HHB.

So sorry.
Anyway I wanted to learn from you how did you get the perfect brown crust? I am using a 25 cm pan and the skin often sticks to the pan than to the cake causing the cake to have lesser skin.

Need your advice and what is your oven type? Maybe I should upgrade my oven.


nyonya pendek said...

Your chiffon looks perfect & I bet the aroma of the black tea must be so nice.

Happy Flour said...

Hi Beachlover's Kitchen,

Thanks for your nice words. :)

Happy Flour said...

Hi Nyonya Pendek,

Thanks for your compliment. I like the aroma and taste of the black tea, it really nice. :)

Happy Flour said...

Hi Irene Travel Log,

Hehehe, it ok. :)
I used a Tefal Turbo Delice 26L table top oven. I think it important you must understand your oven temper and mood. You can get an oven thermometer for monitoring the temperature of the oven during baking.
Your chiffon cake must be well bake then it can be easier removed.

Irene's Travel Log said...

Hi Happy Flour
Thanks for the advice. How long do you let the cake cook down completely? Does it drop from the chiffon tin or do you use a chiffon knife to slice the cake out of the tin?

what about the top bursting portion of the cake? Do you slice it off?

Like to hear from you ...

Thanks so much!

Happy Flour said...

Hi Irene's Travel Log,

Just leave the chiffon cake cool in the pan. Chiffon cake should stay in the pan but not drop out of it during cool. This suggested that the egg white was not whisk until stiff.
I don't slice off the top crust.