Earl Grey Chiffon Cake


Hehe, it’s my first attempt at chiffon cake and what can i say ? I’m pretty dang pleased with the results ! The chiffon cake had everything a chiffon cake should have . It was cottony, spongy , bouncy and the earl grey tea brought out a hint of milkiness .




Earl Grey Chiffon Cake

Recipe from phuny

I made 1/2 of the recipe because my pan was smaller . However, this recipe here is the original recipe which requires a 20×10 cm chiffon cake pan .


Strong brewed Earl Grey Tea :

3 Earl Grey Tea bags

180 ml of water


Egg Yolk Batter :

83 grams of egg yolks

30 grams of castor sugar

70 grams of olive oil * I used vegetable oil

6 grams of earl grey tea leaves ( from the tea bag )

100 grams of strong brewed earl grey tea ( cooled )

130 grams of cake flour

1/4 teaspoon of baking powder


Egg white mixture :

192 grams of egg white

100 grams of castor sugar


1. Preheat your oven at 160 C ( fan forced ) or 180 C


Strong Brewed Earl Grey Tea :

1. When 180 ml of water comes to a boil in a pot, turn off the stove and place your tea bags to steap into the pot for approx 3 minutes , cover your pot.

2. After 3 minutes, remove your tea bags and set aside . Then, set aside 100 grams of brewed tea to cool .


Egg Yolk Batter :



1. Beat egg yolks and castor sugar in a large bowl until the it turns pale yellow .

2. While beating at high speed, gradually pour in the oil until the batter turns thick and the oil is incorporated into the egg yolks .



3. Measure 6 grams of tea leaves and mix it into the batter .



4. Pour in 100 grams of cooled earl grey tea and beat .



5. Mix the baking powder and cake flour together and gradually sift it into the egg yolk batter while beating continuously .


Egg White Mixture :


1. In a separate bowl and with a separate mixer, beat your egg whites until it becomes foamy. ( the egg whites should form a tear drop on to whisk when you lift up the whisk )

2. Beat 1/3 of the castor sugar into the egg whites until incorporated . Then beat in the 2/3 of castor sugar into the egg whites 1/3 at a time .



3. Beat the egg white mixture until the whisk looks like this when lifted up from the bowl . ( The egg whites should look like somewhere between soft peaks and stiff peaks )


Mixing the egg white mixture into the egg yolk batter :



1. With your whisk, mix 1/3 of the egg white mixture into the egg yolk batter . ( Mix like you’re drawing a circle )


2. When it’s fully incorporated, fold in the remaining 2/3 of egg white mixture into the egg yolk batter .


3. Pour the mixed batter into your chiffon pan . Smooth the surface with a rubber spatula .

4. Gently hit the pan twice on a hard surface , then put it in the oven for 15-20 minutes or until toothpick that was inserted into the cake comes out clean .


Photo’s courtesy of playingwithflour.blogspot.com

5. Cool your cake upside down like this .



6. When the chiffon cake has COMPLETELY cooled down, remove the cake from the pan and serve .




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