Eggs 5 Earl Gray Black Tea 1 package
Buckwheat flour 90 grams Boil water (for tea) 70 grams
Zero calorie sugar (not sweet) 40g Corn oil 30ml－40
How to make black tea buckwheat chiffon cake Black Tea Buckwheat Chiffon Cake Recipe Illustration 1

Step 1

Brew the black tea first, then add corn oil and mix it after cooling, then add buckwheat flour Black Tea Buckwheat Chiffon Cake Recipe Illustration 2

Step 2

Add 5 egg yolks and mix well Black Tea Buckwheat Chiffon Cake Recipe Illustration 3

Step 3

Beat five egg whites with a few drops of lemon juice and sugar with an electric beater to a small peak.Black Tea Buckwheat Chiffon Cake Recipe Illustration 4

Step 4

Take one-third of the egg white and add it to the egg yolk paste and mix evenly Black Tea Buckwheat Chiffon Cake Recipe Illustration 5

Step 5

Then pour all the egg yolk paste into the egg whites and mix evenly Black Tea Buckwheat Chiffon Cake Recipe Illustration 6

Step 6

Pour in the eight-inch chiffon cake, shake it twice, and bake on the lower shelf of the oven. Black tea buckwheat chiffon cake cooking tips