When it comes to baking though, I am pretty sure I love anything that contains Earl Grey tea.
The first time I made this chiffon cake, I really fell in love with it.
I have listed the steps to make this chiffon below, in case you wanna make one too!
First of all I emptied the contents of 6 bags of Earl Grey tea bags into a jug.
In a clean (make sure it is clean!!) mixing bowl, I whisked the egg whites until they turned foamy.
When the whites have reached the soft peak stage, I added the sugar slowly, mixing all the while.
And this was poured into an UNGREASED chiffon pan.
In the event that you find that your cake is too brown, you can place a piece of aluminium foil on it and continue baking. Alternatively, you can also reduce the temperature to 150°C if your oven tends to get hot.
The other key point to remember, of course, is that you must never grease a chiffon pan. The cake needs to be able to cling to the sides of the pan to climb up. Greased pan = flat cake.
When the cake was baked, turn the pan upside down and allow the cake to cool completely before removing it from the pan.
A CELEBRATORY GIVEAWAY!
To celebrate winning The Best Cooking Blog at in this year's Singapore Blog Awards, I am giving away a set of Philips Jaime Oliver Stick Blender. Set includes hand blender, chopper and whisk.
"The new Philips Jamie Oliver hand blender features a strong 650W motor with a simple "on / off" button as well as a turbo button, ensuring that busy families can enjoy fresh, healthy food every night of the week. The compact chopper stands sturdy on any kitchen counter and is useful when chopping smaller quantities of onions, herbs or cheese. Homemade pesto and salsas are also really simple to make and add a completely fresh touch to your meals. It also includes a whisk that attaches easily to your hand blender top. It is useful when preparing fluffy whipped cream and homemade mayonnaise. The innovative ProMix technology represents the ultimate in speed and efficacy, to deliver only the finest and evenly cut results. The 1.0L beaker with lid keeps smoothies and batters fresh and is really useful when preparing homemade sauces, pancake batters or smoothies with your hand blender. If you don't finish the batch in one go, pop on the lid and keep it in the fridge for later. It couldn't be easier!"
To take part in the giveaway, simply click on the icon below!
Earl Grey Chiffon Cake (Serves 12-16)
6 large egg yolks
30g caster sugar
1/2 tsp salt
80g vegetable oil - I used canola oil
120ml hot water
6 bags Earl Grey Tea - I used Twinnings
150g cake flour
3/4 tsp baking powder
6 egg whites
130g caster sugar
1/2 tsp cream of tartar
1. Preheat oven to 160°C.
2. Cut the tea bags, pour contents into a bowl. Add hot water and mix. Set aside.
3. Sift flour and baking powder.
4. Using the paddle of a mixer, mix egg yolks, salt, and sugar until mixture is light and creamy.
5. Add oil, and continue to whisk for about 2 minutes. Add tea and leaves. Whisk for an additional one minute.
6. Add flour and baking powder in 2 batches. Mix until all the flour has been incorporated. Set this mixture aside.
7. Using the whisk of a mixer, whisk the egg whites until they are foamy. Add the cream of tartar and continue whisking until soft peaks form.
8. Add sugar gradually. Whisk until stiff peaks form.
9. Add 1/3 of the egg white mixture to the egg yolk mixture. Mix.
10. Add 1/2 of the remaining egg white mixture into egg yolk mixture. Gently fold the egg white mixture into the egg yolk mixture. Repeat with remaining egg white mixture.
11. Transfer to a chiffon pan. Tap gently to remove the larger pockets of air.
12. Bake for 55 minutes.
13. Once baked (a skewer inserted emerges cleanly), invert pan and cool cake completely.
14. When completely cool, remove cake from pan and serve.
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.