Skip to main content

Peppermint Tea Chiffon Cake ~ 薄荷茶戚风蛋糕


My family never gets tired of having chiffon cakes for their breakfast or to snack on, all because of their soft, fluffy texture and on top of that they are not overly sweet.  Another plus point is that they can be kept in an airtight container and stay nice and soft even after a few days, that is provided they're not finished off by the next day!









Peppermint Tea Chiffon Cake ~  薄荷茶戚风蛋糕

Ingredients (A)

  • 4 teabags of Peppermint tea
  • 200 gm sifted cake flour or plain flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 6 egg yolks
  • 70 gm caster sugar
  • 100 ml canola oil
  • 150 ml hot water (steep in the 4 tea bags for about 10 mins)
  • 3 Tbsp tea leaves from the tea bags
(B)
  • 6 egg whites
  • 70 gm caster sugar
Method
  1. Sift the flour twice.  Add in the baking powder and sift again.  Set aside.
  2. Place the egg yolks in a mixing bowl, add in sugar and beat with the paddle attachment, till pale.
  3. Whisk in the oil, followed by the tea, then the 3 Tbsp tea leaves.  Fold in the sifted flour in batches.
  4. In another clean mixing bowl, beat the egg whites till foamy, add in the sugar gradually and beat till stiff peaks form.
  5. Fold in the beaten egg whites into the egg yolk mixture in 3 batches with the ball whisk.  
  6. Pour the batter into the ungreased tube pan, swirl the batter with the spatula and tap the pan lightly on the work top to release any air bubbles.
  7. Bake in a preheated oven @ 170 deg.C (on the lower rack) for about 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Immediately invert the cake and let it cool completely, about an hour or so, then unmould the cake with a flat metal spatula or by hand.




Labels:

Comments

  1. Angie's RecipesApril 28, 2016 at 4:30 PM

    Cake for the breakfast? wow...that sounds great! The chiffon looks fantastic.

    ReplyDelete
    Replies
    1. Sokehah cheahMay 1, 2016 at 8:57 AM

      Thank you, Angie. Yes, for breakfast and snack!

      Delete
  2. ann lowApril 28, 2016 at 10:17 PM

    WOW! I love chiffon tea with tea flavour. This looks soo soft and yummy!!

    ReplyDelete
  3. TorviewtorontoApril 29, 2016 at 8:00 AM

    the cake infused in tea looks beautiful

    ReplyDelete
  4. MedejaApril 29, 2016 at 9:04 PM

    Peppermint..Yummy! Another perfect cake.

    ReplyDelete
  5. Sharon D.April 30, 2016 at 9:17 PM

    Chiffon cakes are so satisfying. It's my favourite cake! ^.^

    ReplyDelete
    Replies
    1. Sokehah cheahMay 1, 2016 at 9:00 AM

      Yes, and no need to worry about weight gain :)

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more