Earl Grey Chiffon Cake

For my good friend’s birthday! She doesn’t really like sweet stuff, so this was a light alternative, and she seemed to like it! Happy Birthday Stella, the artsy and fiesty one in the 5 S’s! She’s super street smart, intelligent, sharp, and always so entertaining, yet one of the most humble people I know and a softie inside (not in a bad way!!) So thankful to have met her since day 1 at orientation in med school.

For this earl grey chiffon cake, I used an Asian recipe by The Domestic Goddess Wannabe. I was won over when I saw how she calculates proportions and bake times according to your chiffon pan size (mine was 23 cm and required 6 egg yolks) The flavor does come through with this recipe, and would be something I’d remake again!

Earl Grey Chiffon Cake
Makes 1 23cm Chiffon Cake
Ingredients

Earl Grey Chiffon Cake adapted from The Domestic Goddess Wannabe

6 egg yolks
120ml hot water
6 Earl Grey tea bags
80ml canola oil
30g caster sugar
150g cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
6 egg whites
130g caster sugar
1/2 teaspoon cream of tartar
Baking Time: 55 minutes

To make Earl Grey Chiffon Cake

Empty the contents of 6 bags of Earl Grey tea bags into a jug. Add hot water, gave it all a stir, and set this aside. Allow the tea to cool completely before using.

In a mixing bowl, mix the egg yolks, sugar and salt until the mixture is light and creamy. Into this, add the oil, and continue mixing for about 2 more minutes.

Add the tea leaves and water. Finally, add the flour/baking powder in 2 additions and mix to combine. Set this aside.

In a clean mixing bowl, whisk the egg whites until the mixture turns foamy. Add the cream of tartar. When the whites have reached the soft peak stage, add the sugar slowly, whisking all the while until the mixture reaches the stiff peak stage.

Add a third of the meringue to the yolk mixture and beat it in. Gently fold the rest of the meringue into the yolk mixture very gently in two additions.

Pour the batter into an ungreased  chiffon pan. Lift the pan about 10cm off the table top and drop it to remove the larger air pockets. Repeat this twice more. You can also run a skewer around the batter to remove the air bubbles.

Bake the cake at 170°C for the time stated for your pan size (55 minutes for 23 cm mould). If the cake gets too brown, place a piece of aluminium foil on it and continue baking. Alternatively, you can also reduce the temperature to 150°C if your oven gets too hot. When the cake was baked, turn the pan upside down and allow the cake to cool completely before removing it from the pan.

 

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