Description
This cake is ideal to serve as tea cake for your guests during Chinese New Year, but of course also on Valentine’s Day.
Ingredients
Scale
Ingredients
- 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
Meringue
- 75g Sugar
- 3/4 tbsp Corn flour (7g)
- 3 Egg whites
Instructions
- Heat up fresh milk (not boiled and off heat), add Earl Grey tea leaves in it. Cover and leave to cool then strain tea leaves through a fine sieve and set aside (keep tea leaves).
- Sift flour twice and mix well with almond meal. Combine egg yolks and sugar in a bowl and mix well. Add Earl Grey tea and canola oil and blend together. Add flour mixture and mix well with a hand whisk and lastly add in the tea leaves. Mix well again and set aside.
- Make meringue – Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
- Gradually pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.
- Pour batter evenly into the ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles.
- Place cake pan in the oven and bake for about 30-40 minutes then switch oven to lower grill for 5 minutes.
- When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.
- Once cake has cooled completely, carefully run a knife around the sides of the cake to loosen it.
- Prep Time: 30 mins
- Cook Time: 40 mins