Chocolate Mint Tea Chiffon

Chocolate Mint 1

I begin to worry if my incessant posting of my chiffon cakes has started to bore all of you (#^^#) I love chiffons and thus am always trying out new flavours while at the same time, keep repeating the good old favorites such as Pandan Chiffon.

Did a few chiffons lately again cos was too busy with school and the kids, and chiffon is always my to-go-to for non-stress and easy bakes. Was looking at my fruit compartment and my tea collection for new ideas for the chiffon flavor. Saw my tin of Chocolate Mint tea leaves. My eldest girl loves chocolate and mint. Ok. Chocolate Mint Tea Chiffon then!

Chocolate Mint 2

{RECIPE}

Ingredients:

5 eggs (room temperature)
110g cake flour
100g caster sugar (separate into 50g and 50g)
1/4 tsp baking powder
1 heaped tbs Chocolate Mint tea leaves (you can substitute with any tea leaves)
100ml water
1/4 cup oil (60ml)
1/2 tsp vanilla essence (optional)
Method:

1. Boil the tea leaves in the water. When boiling, off the fire and cover to allow seeping for around 10 minutes. Drain the leaves to obtain 60ml of the tea. Keep aside to let cool.

2. Add 1/2 of the sugar (50g) to the egg yolks and beat till creamy and fluffy.

3. Stir in 1/3 of the cooled tea and mix well. Fold in 1/3 of the sifted flour. Repeat till tea and flour are finished mixing in the yolk-sugar batter.

4. Add in vanilla essence  and salad oil, and gently mix well.

5. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed. I always prefer to beat till firm but NOT stiff peaks.

6. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

7. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

8. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.

Note:
I am using a 17cm mould and personally I prefer to let the chiffon cooled for an hour before unmoulding. I also prefer to unmould the cake using hands and not knife.

There’s one more chiffon coming up (^-^) Hehe… are you yawning there now? I tweaked the recipe for the next chiffon and I like the taste and texture! Stay tuned if you are keen for the recipe (^-^)

Chocolate Mint 3

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