Earl Grey Lemon Chiffon Cake - by May Tay

Miss Korea is on this thread you know....Nonetheless here's the recipe.   
I used 20" chiffon in. Perfect size.

110g cake flour sifted
6 fresh eggs

60g veg oil.... 
1/4 tsp baking powder
110g castor (50 + 60)
1 tsp vanilla essence
1 whole lemon zest
4 earl grey tea bags (I used twinnings)

60ml hot water

Heat up oven 150 deg.

Sift cake flour & baking powder and set aside.

Use 1 teabag soak with 60ml hot water for 5mins then discard the teabag

Whisk 50g sugar, egg yolk till fluffy. Add in tea and flour and mix well.
Add in oil, vanilla essence,
Lemon zest and mix well.
Toss in 3 tea bags and mix well.

Whisk egg whites and sugar (3 parts) till stuff peak.

Fold in the meringue into the yolk (3 parts) and mix well.

Pour into chiffon to and name 150 for 1 hr.

Fiona Lau

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