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 .