earl grey chiffon cake

August 24, 2014 - Breakfast, Cakes - Tagged: , , , - 40 comments

A while ago, I baked a banana bread. Then a day later, craving for a chiffon, I decided to bake an Earl Grey chiffon cake.

I love Earl Grey tea. It has such wonderful aroma. I am not a big tea drinker but ever so once in a while I’d crave for some Earl Grey tea.

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When it comes to baking though, I am pretty sure I love anything that contains Earl Grey tea.

The first time I made this chiffon cake, I really fell in love with it.

Chiffon cakes are not the easiest to make. Indeed, I tried quite a few times before I was able to get it (almost) right. My chiffon cakes are much better than they used to be but I still have a lot to learn!

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I have listed the steps to make this chiffon below, in case you wanna make one too!

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.

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Into this, add the oil, and continue mixing for about 2 more minutes.

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 Add the tea leaves and water. 

IMG_2998Finally, add the flour/baking powder in 2 additions and mix to combine. Set this aside.

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In a clean (make sure it is clean!!) mixing bowl, whisk the egg whites until the mixture turns foamy.  Add the cream of tartar. 

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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.

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Add a third of the meringue to the yolk mixture and beat it in. 

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Gently fold the rest of the meringue into the yolk mixture very gently in two additions.

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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.

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Bake the cake at 170°C for the time stated for your pan size.

In the event that you find that your cake is too brown, you can 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.

The other key point to remember, of course, is that you must never grease a chiffon pan. The cake needs to be able to cling to the sides of the pan to climb up. Greased pan = flat cake.

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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I love chiffon cakes. I guess if there is such a thing, then chiffon cakes are my comfort cakes as they were the only thing I could eat when I was down with sore throats when I was a kid.

So if you are feeling the urge to bake a chiffon, I’d say, “Do it!”. A home made chiffon cake is a thing of beauty.

🙂

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Earl Grey Chiffon Cake
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For 18cm tube pan
  1. 4 egg yolks
  2. 80ml hot water
  3. 4 Earl Grey tea bags
  4. 53ml oil - I used canola oil
  5. 20g caster sugar
  6. 100g cake flour
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 4 egg whites
  10. 85g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 100ml hot water
  3. 5 Earl Grey tea bags
  4. 67ml oil - I used canola oil
  5. 25g caster sugar
  6. 125g cake flour
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 5 egg whites
  10. 108g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 120ml hot water
  3. 6 Earl Grey tea bags
  4. 80ml oil - I used canola oil
  5. 30g caster sugar
  6. 150g cake flour
  7. 3/4 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 6 egg whites
  10. 130g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 140ml hot water
  3. 7 Earl Grey tea bags
  4. 93ml oil - I used canola oil
  5. 35g caster sugar
  6. 175g cake flour
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 7 egg whites
  10. 150g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 65 minutes
Instructions
  1. 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.
  2. In a mixing bowl, mix the egg yolks, sugar and salt until the mixture is light and creamy.
  3. Into this, add the oil, and continue mixing for about 2 more minutes.
  4. Add the tea leaves and water. Finally, add the flour/baking powder in 2 additions and mix to combine. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until the mixture turns foamy. Add the cream of tartar.
  6. 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.
  7. Add a third of the meringue to the yolk mixture and beat it in.
  8. Gently fold the rest of the meringue into the yolk mixture very gently in two additions.
  9. Pour the batter into an UNGREASED chiffon pan.
  10. 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.
  11. Bake the cake at 170°C for the time stated for your pan size..
  12. In the event that you find that your cake is too brown, you can 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.
  13. When the cake was baked, turn the pan upside down and allow the cake to cool completely before removing it from the pan.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. I use 65g eggs for all my bakes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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To take part in the giveaway, simply click on the icon below!

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.




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