Archive for July 5, 2015

Earl Grey Tangerine Chiffon Cake

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Earl Grey Chiffon Cake

Ingredients
(makes one 18cm cake)
1 tablespoon Earl Grey tea powder – put tea into the blender and blend few seconds
100g cake flour
1 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks
40g caster sugar
50ml vegetable oil
75ml earl grey tangerine tea -infuse a teabag in 80 ml hot water and measure out 75ml

3 egg whites
40g caster sugar
1/4 tsp cream tartar

Method:

1. Sift together the flour, baking powder. Add the blended tea leaves and stir to combine. Set aside.
2. In a large mixing bowl, place the yolks, oil, salt and 40g sugar and beat with a hand whisk until combined and sugar has dissolved. Add the tea. Whisk until combined. Set aside.
3. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 40g of sugar. Beat to stiff peaks.
4. When the meringue is almost done, add in flour to the yolk batter and whisk quickly to combine.
5. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
6. Pour into prepared pan and tap on the table top to remove bubbles and also to even out the batter.
7. Bake in preheated oven at 160C for 60-70 minutes. Cool inverted on a rack before slicing.
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This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Cheryl from Baking Taitai.

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