9.10.10

Earl Grey Chiffon Cake

Sorry for being a tad slack about the posts here but October has been and will continue to be a busy month for me. Despite of all that i still managed to bake a Mini Earl Grey Chiffon Cake as part of my friend's birthday present. I've been wanting to make something with Earl Grey for a while and when i remembered that she mentioned about wanting to have Earl Grey Chiffon Cake, i decided to go ahead with it.
I tried looking for some Earl Grey powder but having failed to find any, i ended up settling for some Earl Grey Tea Leaves from T2 - they were so kind to provide me with some samples for Earl Grey and Earl Grey Royale. I used the latter one as it has a stronger flavour.
It was my first time making this cake and i think it turned out alright even though the Earl Grey flavour was quite subtle. It's best eaten on the same day because it loses a bit of that softness if left for a few days. It's a great treat for an afternoon snack as it's light and not too sweet =) Don't forget to have it with a cup of tea!

Mini Earl Grey Chiffon Cake

Ingredients

4 egg, separated100g caster sugar
50g unsalted butter, room temperature
50ml strong earl grey tea
30ml milk
¼ tsp salt
100g cake flour, sifted
½ tsp baking powder
⅛ tsp cream of tartar
2 tsp earl grey tea leaves

Method

1. Preheat oven to 170 degree C.
2. In a large mixing bowl, whisk together egg yolks, 20g of caster sugar, butter, earl grey tea, milk and salt until combined.
3. Sift together cake flour and baking powder, then add into (2) and mix well. Set aside for later use.
4. In another large mixing bowl, beat egg whites until soft peaks. Add in the remainder of the caster sugar and cream of tartar and continue to beat until stiff.
5. Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, and lastly stir in tea leaves. Stir until just combined.
6. Transfer batter into 2 mini chiffon pans and bake in the preheated oven for 35 minutes.
7. Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould. Bon Appetit~

7 snowdrop meringues:

Fiona said...

Heyhey, cake looks good. Life's crazy busy isn't it :\

The InTolerant Chef said...

looks fantastic, EarlGrey is my favourite tea, but the best tasting brand is Dilmah, nice and strong with the bergamont flavour. Yumm...

Tattz said...

i don't like using T2 i've bought a few teas from them and the flavours are all too subtle! but the cake looks good! ^^

Lorraine @ Not Quite Nigella said...

Ooh great idea Yuki! I got some lovely Earl Grey with lemon myrtle tea from Madame Flavour and it would be perfect for this! :D

Yuki said...

@Fiona: Yeah it has been...i even wanted to do the bloggers' meet up!!! we should!!!!! *sigh
@intolerant chef: Thanks for the suggestion =)
@Tattz: heheehe..i know..but it was kinda like last minute =P
@lorraine: thanks!! i should try that brand too =)

dining room tables said...

This is a very great idea! I just totally love this kinds of cake. Very fluffy.

´╝Âivi said...

You can use earl grey tea bag for cake or cookies baking. I never use "earl grey tea powder".
The tea leaf in tea bag is fine enough to put in any cake or cookies batter:)

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