Monday, August 15, 2011

Earl Grey Chiffon Cake

Using the same recipe as Pu-Erh Chiffon Cake, I did the original Earl Grey Chiffon Cake. This soft and fluffy cake is filled with the lovely scent of Earl Grey tea. :) I strongly recommend this cake to all Earl Grey tea lovers! :)

Thanks to Happy Home Baking for sharing the recipe. :)

Earl Grey Chiffon Cake
Adapted from: Happy Home Baking

Ingredients (Makes an 18-cm tube cake)
3 egg yolks
40 g castor sugar
100 g cake flour
1 tsp baking powder
Pinch of salt
1 tbsp (3 satchels) Earl Grey tea powder
50 ml vegetable oil
75 ml water
3 egg whites
40 g castor sugar

1. Sift cake flour, baking powder and salt together, set aside.
2. Place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale.
3. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water.
4. Add in the flour mixture and whisk until flour mixture is fully incorporated into the batter.
5. Add in the tea powder and mix well.
6. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form.
7. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
8. Pour batter into an ungreased 18-cm tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
9. Bake in a preheated oven at 170°C for 45 – 50 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
10. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.

- I sifted the Earl Grey tea powder together with the flour mixture.