How to Make Perfect Black Tea Chiffon Cake (Earl Grey)

Black Tea Chiffon Cake (Earl Grey). 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. Sign up for the free Just One Cookbook newsletter delivered to your inbox!

Please use normal vegetable oil, not light oil. When adding meringue to the egg yolk mixture and mixing, try to mix slowly and gently in order to retain the tiny air bubbles. Recipe by Kyansama Earl Grey Chiffon Cake. You can have Black Tea Chiffon Cake (Earl Grey) using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Black Tea Chiffon Cake (Earl Grey)

1. Prepare of Egg yolk mixture:.
2. Prepare 5 grams of Earl grey (for tea liquid).
3. It's 70 ml of Boiling water (for tea liquid).
4. It's 3 grams of Earl gray (for mixing).
5. It's 80 grams of ☆Cake flour.
6. It's 3 grams of ☆Baking powder.
7. Prepare 3 of Egg yolk.
8. It's 50 grams of Granulated sugar.
9. Prepare 30 grams of Vegetable oil.
10. It's of Meringue:.
11. Prepare 4 of Egg white (chilled well).
12. Prepare 30 grams of Granulated sugar.

If you love tea and fluffy cakes, this earl grey tea chiffon cake is for you. Even though you don't drink tea, you'd like it after the first bite. This elegant chiffon cake doesn't taste too sweet. The earl grey tea liquid and tea leaves smell so fragrant.

Black Tea Chiffon Cake (Earl Grey) instructions

1. Pour boiling water into a heat proof dish and add earl grey leaves. Allow to stand for 10 minutes and then strain. Use 30g of tea liquid from here. If there is not quite enough liquid add extra water..
2. Put earl grey tea leaves into the mortar and pestle and grind finely..
3. Sift ☆ together..
4. Egg yolk mixture: Put 30 g of tea liquid from step 1 into a bowl. Then add step 2 and 3 in that order. Stir well with a whisk each time..
5. Meringue: Put egg whites into another bowl and beat with an electric mixer on high speed. Add sugar in two separate batches and continue beating until meringue forms stiff peaks..
6. Take 1/3 of meringue and add into the egg yolk mixture. Mix slowly with whisk. It is okay if there are small meringue lumps left in the mixture at this stage..
7. Transfer this mixture into the Step 5 meringue bowl and then use a spatula to cut and fold until the mixture is homogeneous..
8. Pour the batter into the chiffon pan. The batter should leave a ribbon pattern on the surface for the ideal consistency..
9. Tap the pan few times on the kitchen counter and run chopsticks around the pan 2 ~ 3 times to release any large air bubbles that might be trapped inside..
10. Bake in preheated to 170℃ oven for 30 ~ 35 minutes. If it looks like it will burn, cover with aluminum foil..
11. Once it is baked, turn upside down immediately and rest the pan on a tall heavy bottle. Leave 2 ~ 3 hours to cooling completely..
12. Remove from mold by running a knife or hands around the cake..
13. This cake is fluffy and melts in your mouth..

That's why this cake is well liked by my family. Earl Grey is one of my favourite flavours of tea, a black tea with a distinctive flavour and aroma from oil extracted from the rind of a bergamot orange. It isn't black tea, it's orange tea. Earl Grey is a flavour that matches well with both chocolate and maple and that is what makes it a perfect base for a cake. Then a day later, craving for a chiffon, I decided to bake an Earl Grey chiffon cake.