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Chai Chiffon Cake


Chai Chiffon Cake

I don’t go to coffee shops very often, but when I do I usually have coffee.

Nothing fancy. No flavored syrup, no whipped cream, no nothing. Just a simple cup of Joe.

I hardly ever get those flavored coffee drinks, but once in a while I do like to get chai tea.

This chai chiffon cake turned out to be the best chiffon cake I’ve made.

The cake is moist and soft, and it’s delicious when served with whipped cream.

The recipe is very similar to the ones I’ve used in the past. The only thing I can think of I did differently this time was that I whipped egg whites less. I should remember that next time.

Chai Chiffon Cake

70g egg yolks
35g sugar (for egg yolks)
35g canola oil
50g strong milk tea
50g cake flour, sifted
50g all purpose flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
a pinch of ground ginger
1 pinch of ground clove
1 pinch of black pepper
170g egg whites
45g sugar (for egg whites)

Preheat the oven to 350 F

1. Combine egg yolks and sugar in a bowl. Beat until the mixture is pale yellow.
2. Add oil and milk tea. Combine well.
3. Add flour and spices and mix.
4. In another bowl combine egg whites and sugar. Whip until stiff peaks form.
5. Take one third of the egg white mixture and add it to the flour mixture. Mix well. And then add the rest of the whipped egg whites to the flour mixture. Fold until mixture is smooth.
6. Spoon the batter into the pan. Gently shake the pan to get the air out.
7. Bake in the oven for about 30 minutes.
8. Flip and let it completely cool upside down.












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