Easiest Way to Prepare Perfect Earl grey chiffon cake

Earl grey chiffon cake. With a faint citrus aroma, it makes the perfect cake to enjoy in the idyllic afternoon when you have some good friends over. If you don't like Earl Grey, try my Green Tea Chiffon Cake or Meyer Lemon Chiffon Cake. If you love tea and fluffy cakes, this earl grey tea chiffon cake is for you.

The earl grey tea liquid and tea leaves smell so fragrant. That's why this cake is well liked by my family. Recipe - Earl Grey Chiffon Cake. You can cook Earl grey chiffon cake using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Earl grey chiffon cake

1. It's 50 g of all purpose flour.
2. You need 2 of twinings earl grey tea bags.
3. It's 37 g of vegetable oil.
4. You need 100 g of milk.
5. It's 3 of eggs.
6. It's 25 g of sugar.
7. Prepare 5 g of lemon juice.

Earl grey chiffon cake with blood orange and cardamom. My kitchen is filled with a glut of blood oranges that need using up before my trip next week. So i made a poll on Instagram to help me decide what to use them for. It was a choice between earl grey, blood orange and cardamom cake or chocolate orange and cardamom.

Earl grey chiffon cake step by step

1. Prepare all ingredients. Separate the eggs. Take out the tea leave from the tea bags. Boil the milk and the tea..
2. Heat the oil. Sift the flour into the oil. Stir well. Add the milk tea and egg yolks and mix well..
3. Add the lemon juice to the egg whites. Whisk it until medium peaks. Add the sugar in 3 times when whisking..
4. Fold the meringue and the batter in 3 times. Do not overmix it..
5. Pour the batter into a tray with cooking sheet. Bake it immediately at 175°C for 50 minutes using a water bath..

There's no doubt that I've had some of the tastiest pastas, pastries and fried chicken (plus many more) on my trips to Korea. My last trip was no different when I discovered the Earl Grey Chiffon Cake. Steep the tea bags in the boiling water, until the water cools to room temperature. Remove the bags, without squeezing out excess liquid, then top up the water to its original ¾ cup measure. Whip the whites with the cream of tartar and sugar until.