Earl Grey Chiffon Cake

I made my first Earl Grey Chiffon Cake few years ago using the recipe from Happy Home Baking. After seeing Diana's recipe post a while back on Earl Grey Chiffon Cake, I was tempted to make this cake again and had her recipe bookmarked.

I love chiffon cakes not only for it's soft and light texture, but also for its versatility. You can make so many variations of chiffon cakes and every bake brings so much excitement to me.

I'm loving it! What about you? :)

Earl Grey Chiffon Cake
recipe adapted from The Domestic Goddess Wannabe
makes a 23cm chiffon cake

Ingredients:

150g cake flour

3/4 tsp baking powder

6 egg yolks

30g sugar
1/2 tsp salt

80g canola oil

120ml hot water
6 Earl Grey tea bags

6 egg whites

130g sugar

1/2 tsp cream of tartar 

Method:

1. Cut the tea bags and pour the tea leaves into a bowl of hot water. Mix well and set aside.

2. Sieve the cake flour. Set aside.

3. Preheat oven to 160C.

4. In a large mixing bowl, beat egg yolks, salt and sugar until mixture is light and creamy.

5. Drizzle in the oil and continue to whisk till well combined.

6. Add in the tea together with the tea leaves and whisk for another 1 minute.

7. Add in the flour mixture in 2 batches and mix till incorporated.

8. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and sugar and continue to beat at high speed till stiff peaks form. (I add cream of tartar when egg whites are foamy. Then continue to beat till soft peaks form. Add sugar gradually and continue to beat till stiff peaks form.)

9. Add 1/3 of the meringue into the yolk mixture and mix with a spatula.

10. Then fold in the rest of the meringue gently in 2 additions. 

11. Pour batter into ungreased 9" (23cm) chiffon pan.

12. Bake in preheated oven at 160C for 50-60 minutes or until cooked. 

13. Remove pan from oven and cool it upside down completely before unmolding.

Note: 

When cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the tube pan. Unmold the cake and slice to serve. Keep cake air covered to prevent drying out.

This post is linked to – Little Thumbs Up July 2015 (Tea) – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Cheryl from Baking Taitai.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.