Hojicha Chiffon Cake topped with berries and figs
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5 from 5 votes

Hojicha Chiffon cake

hojicha chiffon cake recipe
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: Japanese
Keyword: Chiffon cake, Hojicha, hojicha chiffon cake
Servings: 8
Calories: 157kcal
Author: Shihoko | Chopstick Chronicles

Ingredients

  • 4 egg yolks
  • 60 g caster sugar
  • 30 g rice bran oil
  • 70 ml brewed hojicha tea
  • 3-4 drops of vanilla essence
  • 1 tea bag of hojicha
  • 80 g plain flour
  • 4 egg whites
  • 45 g caster sugar
  • icing sugar to dust
  • fresh cream and fruit to serve

Instructions

  • Separate the eggs into egg yolks and egg whites. Leave the egg yolks in room temperature and refrigerate the whites.
  • Preheat the oven to 180 degree Celsius.
  • Sift the plain flour and set aside.
  • Brew a hojicha tea bag with 70ml hot water and cool it down.
  • Make meringue. Place the cold egg whites in a stand mixer's mixing bowl and beat with med-high speed.  When it forms froth and becomes white in colour, add 15g of sugar and keep beating until it forms a fine froth. Add another 15g sugar and keep beating. When it becomes a fine consistency, add the last 15g of sugar and turn the stand mixers speed down to low and beat till it forms fine and soft peaks. Turn the stand mixer off.
  • Place the egg yolks and 60g of caster sugar in a different mixing bowl and mix them well until the sugar dissolves.
  • Add 30g rice bran oil into the bowl and mix well.
  • Add the cooled down brewed hojicha tea into the bowl and mix.
  • Add the sifted flour into the bowl all at once and fold in with a spatula.
  • Add 1/3 of meringue into the egg mixture and mix them together with a hand whisk.
  • Add another 1/3 of meringue and repeat the process (try not to destroy the fine egg white froth).
  • Gently fold in the last third of the meringue using a spatula in order to retain the fine form as much as possible, lifting the batter from the bottom of the bowl until the colour of the batter is uniform.
  • Pour the batter into a 17 cm chiffon cake tin. Drop the tin a couple of times to remove the air.
  • Bake it in preheated oven for about 30 minutes.
  • After 30 minutes, test if the cake is done by inserting a skewer. If it comes out clean, turn the oven off and remove the tin out of the oven.
  • Turn the chiffon cake tin upside down and place it over the neck of a bottle to completely cool down. This prevents the chiffon cake from collapsing.
  • Run a thin knife around the tin to loosen the cake and remove the tin.
  • Place the cake on the cooling rack and dust with icing sugar.
  • Slice and serve with fresh cream and fruit of your choice.

Notes

toppings are not calculated into the nutritional value

Nutrition

Serving: 1piece | Calories: 157kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 29mg | Potassium: 44mg | Sugar: 13g | Vitamin A: 130IU | Calcium: 13mg | Iron: 0.7mg