Chiffon cake al tè verde tostato (Hojicha)

Chiffon cake al tè verde tostato (Hojicha)

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Try a slightly different sweet treat this week with this simple recipe for hojicha-infused chiffon cake. Hojicha is green tea that has gone through an extra roasting process, turning the tea leaves brown and giving the tea a rich, roasted flavour with a hint of sweetness. The fluffy and light texture of chiffon cakes makes them ideal for carrying the hojicha flavour without masking it. Enjoy this cake for dessert, or for morning or afternoon tea.

Ingredienti

6 eggs, whites and yolks separated
120g sugar
100ml milk
2 tbsp hojicha
40ml oil
120g flour

Preparazione

  1. Preheat the oven to 170°C.
  2. In a microwavable bowl, cover the milk and the hojicha with cling film and warm it up, about 20-30 seconds. Strain the hojicha infused milk.
  3. In a bowl, whisk the egg whites gradually adding the sugar until stiff peaks form. Set aside.
  4. In a separate bowl, mix the egg yolks, oil and hojicha-infused milk.
  5. Add the flour to the egg yolks, and gently fold in. Add 1/3 of the egg whites to the flour and egg mixture and mix slowly. Then add the rest of egg whites.
  6. Pour into a buttered cake tin and bake for about 40 minutes. Test to make sure cooked all the way through with a skewer. If it comes out clean the cake is ready.
  7. When finished, leave to cool upside-down to avoid the cake falling in on itself. Slice and serve with cream as a nice tea time dessert or at the end of a meal.

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