I’m a coffee person more than a tea person so it’s not surprising that it’s my first time trying Earl Grey and not from a cup of tea but through a chiffon!
I finally added a box of earl grey tea bags the other day to the trolley.
Added 2 full tea bags of the tea leaves right into the chiffon batter and how lovely they are! I was a little skeptical if my family will like the flavour but surprisingly they welcome and all had a second slice. Nevertheless, half of the 7″ cake was gone in one sitting
I always say nothing beats home-made! I recently bought a famous chiffon cake to find it too moist for liking, it’s almost like melt in the mouth till no texture could be tasted. And this is certainly one very good recipe for chiffon, the texture is a little springy, yet balancing the moisture and light still.
Recipe from 想为你亲手做出美味的甜点! 检见崎聡美著
Good for 7″ size chiffon cake
2 Earl Grey Tea Bags
100g cake flour (I uses Hong Kong Flour)
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks
40g caster sugar
50ml vegetable oil
3 egg whites
40g caster sugar
1. Separate egg yolks/whites.
2. Place egg yolks in a mixing bowl, add sugar in 3 separate additions and whisk till the mixture becomes sticky and turn pale.
3. Add in the oil and whisk well. Followed by water.
4. Sieve flour, baking powder and salt and whisk till it is well incorporated.
5. Add in earl grey powder.
6. Begin whisking egg white till frothy and gradually add in sugar and whisk till stiff peak.
7. Bring 1/3 of the egg white mixture to the egg yolk mixture and lightly fold in.
8. Transfer the egg yolk/egg white mixture into the remaining 2/3 egg white mixture and fold in gently till just blended.
9. Pour batter into 7″ pan and tap on table to get ride of trapped air bubbles.
10. Bake at 170 degrees for 30 mins or until the skewer inserted into the centre comes out clean.
11. Remove from oven and invert to cool completely before unmould.