Moist and Airy Black Tea Chiffon Cake
Chiffon cakes were invented in the United States in the 1920s and became popular due to their light and airy texture.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Moist and Airy Black Tea Chiffon Cake
Ingredients
Instructions
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Steep the black tea leaves in hot water for 5 minutes. Strain and let it cool.
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Preheat the oven to 325°F (165°C).
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In a large bowl, whisk together the cake flour, baking powder, and salt.
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In a separate bowl, whisk together the vegetable oil, egg yolks, sugar, vanilla extract, and cooled black tea.
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Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
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In another bowl, beat the egg whites and cream of tartar until foamy.
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Gradually add the sugar while continuing to beat until stiff peaks form.
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Gently fold the beaten egg whites into the batter until well combined.
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Pour the batter into an ungreased tube pan.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Invert the pan and let the cake cool completely.
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Once cooled, run a knife around the edges to release the cake from the pan.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
