Earl Grey Chiffon Cake

earl grey chiffon cake.00 00 07 11.Still001 结果 pinit View Gallery 2 photos
earl grey chiffon cake.00 00 07 11.Still001 结果 pinit
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Earl Grey Chiffon Cake

Difficulty: Beginner Prep Time 20 mins Cook Time 55 mins Total Time 1 hr 15 mins
Cooking Temp: 320  °F Servings: 6
Best Season: Suitable throughout the year

Description

Earl Grey Chiffon Cake is a light and airy cake infused with the delicate and aromatic flavor of Earl Grey tea. This cake is perfect for any occasion, offering a sophisticated and delicious treat that is both elegant and refreshing.

The batter for Earl Grey Chiffon Cake is made from a mixture of flour, sugar, eggs, oil, and Earl Grey tea. The tea leaves are steeped in hot water to create a strong brew, which is then incorporated into the batter along with the tea leaves for added flavor. The egg yolks and sugar are beaten until light and fluffy, and the egg whites are whipped to stiff peaks to create the cake’s signature airy texture.

The batter is poured into a tube pan and baked until the cake is golden brown and a toothpick inserted into the center comes out clean. Once baked, the cake is inverted and allowed to cool completely in the pan to maintain its light and airy texture.

Earl Grey Chiffon Cake can be served plain or frosted with a variety of toppings, such as whipped cream, Earl Grey glaze, or a dusting of powdered sugar. For added elegance, the cake can be garnished with fresh berries, edible flowers, or a drizzle of honey.

The result is a cake that is light and airy, with a delicate Earl Grey flavor that is both refreshing and sophisticated. Earl Grey Chiffon Cake is perfect for tea parties, birthdays, or any celebration where you want to offer a unique and elegant dessert.

Ingredients

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Instructions

  1. Bring together milk and 2 bags of Earl Grey in a pot. Cook over medium low heat until simmer. Squeeze the tea bags a little to get more flavor. Turn off the heat, put on the lid and let set for 15 minutes. Take out the tea bags and pour all the milk tea mixture into a clean bowl.

  2. Add in vegetable oil and mix until well combined. Add in cake flour and mix well. Separate the eggs. Keep the egg white bowl cool in the fridge. Add egg yolks into the batter and mix well. Set aside.
    Grab a 6-inch round chiffon cake pan. Do not grease it or line it. Preheat the oven to 320℉(160℃).

  3. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until stiff peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in. Pour all the batter into the cake pan and give it a tap or two.

  4. Send the cake pan into the oven and let bake for 55 minutes or until golden brown. Take the cake out of the oven immediately, give it some taps and turn it upside down, put it on the cooling rack and let it completely cool down. Never skip this step.

  5. Loosen the sides with a thin plastic spatula, pop the cake out from the bottom, and take off the cake pan bottom. Dust the cake with some powdered sugar and serve. Or you can slice it into several layers and make a cream cake.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: Earl Grey Chiffon Cake, chiffon cake, sponge cake, fluffy cake
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