Earl Grey Tea Chiffon Cake Recipe
- Total Time: 70 minutes
- Yield: 1 cake 1x
Description
This Earl Grey Tea Chiffon Cake is a light and fluffy dessert, perfect for serving as a tea cake during Chinese New Year or Valentine’s Day.
Ingredients
Units
Scale
- 55g Plain flour
- 2 tbsp Almond ground/meal
- 3 Egg yolks (large size egg - 70g each)
- 20g Sugar
- 50g Canola oil
- 80ml Fresh milk
- 2 Earl Grey tea bags
- 75g Sugar (for meringue)
- 3/4 tbsp Corn flour (7g)
- 3 Egg whites (large size egg - 70g each)
- 1/4 tsp Cream of tartar
Instructions
- Heat up the fresh milk until warm but not boiling. Remove from heat and add the Earl Grey tea leaves from the tea bags. Cover and leave to cool, then strain the tea leaves through a fine sieve and set aside, keeping the tea leaves.
- Sift the plain flour twice and mix with the almond ground/meal. Set aside.
- In a large bowl, whisk the egg yolks and 20g sugar until pale and thick. Gradually add the canola oil and continue whisking until well combined.
- Stir in the tea-infused milk and mix well. Fold in the sifted flour and almond mixture until just combined.
- In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add 75g sugar and corn flour, and continue to beat until stiff peaks form.
- Gently fold the meringue into the egg yolk mixture in three batches, ensuring no white streaks remain.
- Pour the batter into an ungreased chiffon cake pan. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in a preheated oven at 170°C (340°F) for 40 minutes or until a skewer inserted into the center comes out clean.
- Remove the cake from the oven and invert the pan immediately. Let it cool completely before removing the cake from the pan.
Notes
Ensure the egg whites are at room temperature for better volume when beating. Use a chiffon cake pan without greasing to help the cake rise properly. Cool the cake upside down to maintain its height and prevent it from collapsing. Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Chinese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 50
- Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 70
hi, how can i avoid my chiffon cracking at the top? As I would like a smooth top (just
llike the base)
Hello silvia Chang,
I’m not sure how to make the top of the chiffon cake as smooth as the base. I think is normal for chiffon cake, we usually look at the smooth base after inverted the cake :)
Hi Sophie, I’m so glad you enjoyed this soft cake. Hopefully you can get the tube pan one day.
I made this cake this morning and it was delightful :) I crushed the earl grey tea leaves in a mortar and pestle first before infusing it in the milk.
I did not have an aluminium tin, so I had to resort to non-stick, thus I may not have had the rise I desired. Nonetheless, a lovely soft cake.
Hi Angeline, sorry for the missing! The baking temp is 170C.
You may like to drop by my blog to take a look at other recipes as well.
http://www.anncoojournal.com
Dear Ms Ann,
how high heat to bake it at? it’s not mentioned.