Tuesday, June 18, 2013

chiffon time again!! earl grey chiffon cake 伯爵茶戚风蛋糕

Earl Grey Chiffon

Earl grey tea has always been my most favourite tea. It is a fine blend of Oriental teas scented with oil of bergamot (another of my favourite scent) & is famous for its exceptional fragrance. The taste is fantastic! It has a robust flavor & is very smoothing & comforting. =) And its perfect to use in bakes!

So after a not-so-successful pandan chiffon cake, I have decided to bake another chiffon last weekend. This time with earl grey tea. I'm so excited to bake this earl grey in my heart shaped chiffon cake pan. It will be perfect for a father's day tea snack! =P


I have tried this new wonderful recipe from Honey Bee Sweets & my chiffon turned up beautifully!! It is very soft, fluffy & fragrant with earl grey!! Perfect for a tea snack or breakfast. Just one bite & you will fall in love with this chiffon even if you are not a tea lover.


Earl Grey Chiffon (20cm/8inch tube pan)

Ingredients:
Egg Yolk Batter:

30gm Earl Grey tea leaves or 3 tea bags

180ml water

5 egg yolks
30gm caster sugar 
80ml vegetable oil (I used canola oil)
2 tea bags of tea grains
120 cake flour (sift)
1/2 tsp salt
2/3 tsp baking powder

Egg White Batter:
5 egg whites
90gm caster sugar
1tsp lemon juices or 1/2tsp cream of Tartar (optional)

Note: lemon juices or cream of Tartar is for stabilizing the egg whites


Method:
1. Pour 180ml water together with tea leaves/bags in a saucepan. Heat up till almost boiling & set aside to cool.
2. Preheat oven 170C.
3. In a large mixing bowl, whisk egg yolks & sugar till slightly thickens (abt 5 mins).
4. Slowly drizzle in the vegetable oil & continue to whisk till well incorporated.
5. Pour in 100ml of the brewed tea (from Step 1) & continue to mix till well combined & smooth. Add in 2 sachets of tea grains into the mixture, mix well. 
6. Sift in the cake flour, baking powder & salt & mix till smooth (no lumps).
7. In a mixing bowl of the mixer (ballon attachment), beat the egg whites till foamy & add the lemon juice or 
    cream of Tartar (if using).
8. Gradually add in the sugar & beat to stiff peak.
9. Gently fold 1/3 of the meringue into egg yolk batter, use cut & fold method until well blended.
    Then pour the batter back to the rest of the meringue & fold until well incorporated. Do not overmix!!
10. Pour batter into chiffon tin, tapped a few times on the table to release air bubbles.
11. Bake in oven @ 170C for 30 mins. Remove from oven, invert cake onto table until completely cooled.

Note: I decorated the top with shredded rose petals which goes very well with earl grey.











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