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