Hojicha Roasted Green Tea Chiffon Cake

Ease:: Simple
Serves:: 4-5
Prep time:: 20 minutes
Cook time:: 40 minutes
Total time:: 60 minutes

Try a slightly different sweet treat this week with this simple recipe for hojicha-infused chiffon cake. Enjoy this cake for dessert, or for morning or afternoon tea.

Ingredients

6 eggs, whites and yolks separated

120g sugar

100ml milk

2 tbsp hojicha

40ml oil

120g flour

Method

Preheat the oven: Preheat the oven to 170°C.

Prepare the mixture: In a microwavable bowl, cover 100ml of milk and 2 tbsp of hojicha with cling film and warm it up, about 20-30 seconds. Strain the hojicha infused milk.

Prepare other ingredients: In a bowl, whisk 6 egg whites gradually adding the 120g sugar until stiff peaks form. Set aside.

Mix prepared mixture with egg yolks: In a separate bowl, mix the egg yolks, 40ml oil and hojicha-infused milk.

Add flour: Add 120g flour to the egg yolks, and gently fold in. Add 1/3 of the egg whites mixture to the flour and egg mixture and mix slowly. Then add the rest of the mixture.

Pop into buttered cake tin: 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.

Cool the cake: 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.