Thursday, May 28, 2009

Earl Grey Chiffon II

I was out doing my grocery shopping and somehow ended up in the Beverages (coffee/tea) section. I don't usually hang out there unless I've received specific instructions from DH to get his regular coffee mix. While browsing through the shelves, I spotted the Earl Grey Tea and was remembered I need to replenish my supply.

After preparing lunch, I have some time and decided to bake the Earl Grey Chiffon cake again. Heeding HHB's advice, I made this with the tea leaves and I up the recipe to 4 eggs instead 3 to fit my 8" round. I think if I were to bake this again, I'll probably use a 4 egg yolks and 5 egg whites recipe to get a better height.

This cake didn't crack on me and it yields a beautiful top (eh... base when inverted).

When the cake is completely cooled, I managed to unmould it without much effort, looks like it's well baked and the baking pan is well seasoned now ^-^

If you like Earl Grey tea, I'll pretty sure you'll like this cake too :)

Below is the modified the recipe that I've made to suit my family's need but here's the original recipe if you want it.

Earl Grey Chiffon Cake
4 egg yolks
50g caster sugar
1/2 teaspoon salt
65ml vegetable oil
100ml water
4 satchels Earl Grey tea powder

130g cake flour
1 & 1/2 teaspoons baking powder

4 egg whites
40g caster sugar
1 tbsp lemon juice

  1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
  2. Add oil and salt, whisk and add water. Stir well.
  3. Fold in sifted flour and baking powder, mix well.
  4. Add in the earl grey powder and mix well.
  5. In another bowl, using an electric mixer, beat till the whites are frothy. Add in lemon juice and beat till soft peaks.
  6. Add in sugar gradually and beat till stiff peaks.
  7. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
  8. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
  9. Pour the batter into a 8" round pan/chiffon tube pan. Bang the pan on the table to get rid of bubbles.
  10. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
  11. Turn down the temperature to 160 deg.C and bake for 20mins.
  12. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 10 to 15mins to brown the surface.
  13. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.


Ean said...

Hi, why is some of the chiffon cake recipe requires tubepan, but some not requires tubepan?

Blessed Homemaker said...

Most chiffons are baked in a tube pan but since I don't have one and don't wish to buy one just for chiffon baking, I used my regular round pan.

Ean said...

If I use plain flour I have to add more baking powder ? Corn flour ?

Or I use self raising flour to replace cake flour?

Blessed Homemaker said...

No need to use more baking powder, just replace cake flour with plain flour and follow the recipe as it is. However, if you are using SRF, omit baking powder. I prefer to use plain flour if I don't have cake flour.

diana said...

Can u teach me how u unmold chiffon outta ungreased regular tubepan?

Ur cake looks so gorgeous!

Blessed Homemaker said...

I used a thin spatula and slowly slide it through the side of the cake. Using the same spatula, I slide it under the cake all around and the cake will fall off easily on a seasoned pan.