Earl Grey Chiffon Cake - by Joyce Kwek

Earl Grey Chiffon Cake (fills a 20cm tube pan)
(Recipe Credit- Honey Bee Sweets)

Egg Yolk batter:
5 egg yolks
30g caster sugar
1/2 tsp salt
80ml vegetable oil
30g Earl Grey tea leaves or 3 sachets Earl Grey tea
180ml water (original calls for 200ml, I had left over)
120g superfine cake flour
2/3 tsp baking powder

Egg White batter:
5 egg whites (original calls for 6)
90g caster sugar

• In a heat proof saucepan, place 180ml water and the tea leaves/sachets in. Heat up till almost boiling. Off the fire and let the tea soak for 5 to 10 minutes.
• Preheat oven to 170C.
• In a large mixing bowl, beat up the egg yolks and 30g caster sugar till it is slightly thickens. About 5 minutes.
• Slowly drizzle in the vegetable oil and continue to beat till well incorporated.
• Then pour in 100ml of the brewed tea (cooled) and continue to mix till all combined and smooth. Then add in 2 sachets of Earl Grey tea grains into the mixture, stir well .
• Lastly, sift in the cake flour and baking powder, then mix well till no visible lumps.
• In another large mixing bowl, beat the egg whites till foamy. Then gradually add in the rest of the 90g caster sugar and beat till stiff peaks.
• Gently fold in the whites to the flour mixture in 3 separate portions, making sure it is well combined. Then pour the batter into the tube pan. Give the pan a light tab on the base to push up the bubbles. Or you can use a chop stick and lightly swirl in the pan to remove bubbles.
• Bake in the preheated oven for 30 minutes till tester comes out clean

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