Earl Grey Chiffon Cake

Earl grey tea is a black tea derived from bergamot orange , a fragrant citrus fruit. It has a distinctive taste and aroma.






I love drinking tea especially the jasmine,green tea and earl grey tea. All tea's are refreshing to drink and calming at the same time. As I was searching for a plain chiffon cake recipe, I chanced upon this earl grey recipe by happyhomebaking. Originally the recipe is for a green tea but she tweaked it instead using the earl grey tea. I don't have the special chiffon pan, so I just bake it in a rectangular pan. Wasn't able to photograph the whole cake as I have no more time, Bake this cake to bring in Karen's place for house blessing.




Earl Grey Chiffon Cake

1 tablespoon Earl Grey tea powder (about 3 satchels)
100g cake flour
1½ teaspoons baking powder
½ teaspoon salt
3 egg yolks
40g caster sugar
50ml vegetable oil
75ml water
3 egg whites
40g caster sugar



1. Sieve flour, baking powder and salt together, set aside.

2. Separate eggs and bring to room temperature. (It is easier to separate eggs when they are cold.)

3. Place egg yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turn pale.

4. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the earl grey powder and mix well.

5. 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.

6. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

7. Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Bang the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

.8 Bake in pre-heated oven at 170°C for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

9. Remove from the oven and invert the pan immediately. Let cool completely before unmoulding. To remove the cake from the pan, run a thin-bladed knife or a long metal spatula around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Note: you may replace Earl Grey tea with other tea of your choice, like matcha or green tea. If the tea leaves are coarse, use a mortar and pestle or a grinder to grind it till fine and powdery.