Earl Grey Chiffon Cake
Hi everyone! I’m back and with more recipes to share. How about an Earl Grey Chiffon Cake!
I first played around with Chiffon Cakes maybe a year ago, and didn’t really have much success with it back then. However, I decided to try it again just 2 Saturdays ago and it came out really nice!
I chanced upon the domestic goddess wannabe‘s Earl Grey Chiffon Cake and decided to give it a try and WOW! It was good. My cake came out almost perfect- it retained its shape, was light, moist and fluffy, the tea was not over-powering and it was gone within a day! Nothing means more to a baker then to see their bakes fly fast.
Chiffon cake tins comes in many different sizes, 18 – 25 cm. Diana provide the ingredient quantity for each size 🙂 Go try it! Diana has kindly allowed me to use her recipe here. Thanks!
I use the BIGGEST tin (25 cm), cause I have something for big tall cakes. haha. I mean, since I’m baking, I might as well make a big one so that I can share it with more people.
Here’s the Earl Grey Chiffon Cake recipe! I modified it slightly, using some vanilla bean infused sugar to give it a rounder taste (you can use normal caster sugar).
Click on the link for a printable PDF recipe-Earl Grey Chiffon Cake Recipe
Ingredients used (for 25cm chiffon cake tin)
7 egg yolks
140ml hot water
7 Earl Grey tea bags
35g caster sugar
93ml vegetable oil (i used whatever oil I had at home which was corn oil)
175g cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
7 egg whites
150g caster sugar
1/2 teaspoon cream of tartar
Preheat oven to 170degC
– Empty the contents of the Earl grey tea bag into the hot water, giving it a good stir and allowing to cool
– Separate the Egg yolks from the egg whites
– Sift dry ingredients (Flour, baking powder and salt)
Mixing bowl A-
1. Beat together Egg yolks and 35g sugar on high speed until it becomes light and creamy
2. Pour in oil and continue to beating it for another 2 mins
3. Add in Earl grey tea (leaves plus water) and mix well
4. Fold in sifted dry ingredients till just incorporated
Mixing bowl B-
1. Beat Egg whites on high speed, when it starts to foam, add in cream of tartar
2. When soft peaks form, slowly add in sugar
3. Continue beating until you reach stiff peaks
– Take half of the egg white mixture and gently fold it in to the egg yolk mixture. Fold in remaining egg white mixture.
– Pour the mixture into the chiffon cake tin (do not oil the tin)
– Bake it in the oven for 60 minutes. If the top browns, reduce the temperature 40 minute into baking time and cover your cake with baking paper.
– Remove from oven, overturn cake tin, placing the centre of the tin on a tall glass, allow it to cool.
– Use a spatula to separate the sides before pushing it out from the cake tin. Enjoy!
TIP! Read through and understand the entire recipe before starting. You will have a more calm and enjoyable process.
“…Be strong and courageous. Do not be afraid; do not be discouraged, for the Lord your God will be with you wherever you go.”
** Something exciting is gonna happen soon. Stay tuned**
In the meantime, enjoy the Earl Grey Chiffon Cake. Heads up! I’m in chiffon mode at the moment s you might be seeing lots of chiffon on my instagram. Love, Karen.