Cake · Baking

Lemon Iced Tea Cake with Chatruemae Black Tea

A tender chiffon soaked in black tea, layered with lemon whipped cream and lemon curd. Worth every step.

Ingredients

Chiffon Cake

• 4 egg yolks
• 60g granulated sugar
• 80ml neutral oil
• 150ml milk
• 2 tbsp black tea (steeped in milk)
• 150g cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 egg whites
• 40g granulated sugar

Lemon Whipped Cream

• 500ml heavy cream, cold
• Zest of 1 lemon
• 60g granulated sugar
• 1 tsp vanilla extract
• 1 tsp unflavored gelatin powder
• 2 tbsp warm water

Assembly

• Store bought lemon curd

Method

1. 1 Heat milk until warm, steep black tea for 10 minutes and set aside to cool with the tea still in.
2. 2 Whisk egg yolks, sugar, oil, and tea milk together, then sift in flour, baking powder, and salt and mix until smooth.
3. 3 Whip egg whites until foamy, gradually add sugar and whip to stiff peaks. Fold egg whites into the batter in three additions.
4. 4 Pour into an ungreased pan and bake at 350°F for 50 to 60 minutes. Invert and cool completely.
5. 5 Dissolve gelatin in warm water and set aside.
6. 6 Whip cold heavy cream with sugar, lemon zest, and vanilla to soft peaks, stream in gelatin and whip to firm peaks.
7. 7 Slice chiffon into three even layers. Spread lemon whipped cream on the first layer and spoon over lemon curd. Repeat with the second layer.
8. 8 Frost the outside of the cake with remaining lemon whipped cream.