Earl Grey Chiffon Cake Recipe ( アールグレイシフォンケーキ )

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: If you were looking for a light and spongy Cake with an unique fragrance of Earl Grey Tea, this is probably what you're looking for. The most important part of this recipe is whipping the Egg Whites to perfection and fold it into the batter in the right way.

 

 

 

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Skill Level:	Time: 1 Hour
Price:	Makes: 1 Cake

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Preheat the oven to 170C 340F.

02 - Put 3gr / 0.10oz / 2 teaspoons Earl Grey Loose Tea Leaves in a food processor and grind everything to fine powder.

03 - Put 5gr / 0.17oz / 1 tablespoon Earl Grey Loose Tea Leaves in a fine sieve over a bowl and pour the Hot Water, just like as if you were making a very strong Tea.

04 - Let the Tea cool down and use save only 60ml / 2.11oz / 4 tablespoons Earl Grey Tea and set aside.



05 - Separate 3 Eggs placing Whites and Yolks into a large bowl.

06 - Whisk the Yolks together with roughly one third of the Sugar.

07 - Add in the Yolk Mixture Oil, Tea prepared in STEP 04, and whisk until well combined.

08 - Now, add the Powdered Earl Grey Tea prepared in STEP 02 in the Egg mixture, and mix once more.

09 - Slowly sift Flour and Baking Powder into the Egg Mixture, and whisk until well blended and lump-free.



10 - Using a stand mixer or a regular elecric mixer, whip the egg whites on medium-low speed till opaque and foamy.

11 - Add the remaining third of Sugar and continue whipping at high speed until stiff peaks have formed.

12 - With the help of a spatula, slowly fold the Egg Whites into the Yolk Mixture until homogeneous.



13 - Pour the Batter into the ungreased 17cm / 7in chiffon cake pan.

14 - Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.

15 - Stick the cake pan upside down on a tall heavy glass bottle, so that the Cake stretches down instead of collapsing, and let it cool completely.

16 - Extract the Cake with a knife, dust Powdered Sugar on top. Serve.

Notes:

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- The best types of pans for this recipe are the aluminum ones as the Cake will need to cling on it, but aluminium isn't a great option for food. If you use non-stick chiffon cake it might not work. You can try to grease the pan with Butter and stick some Parchment paper on all sides.

- To remove the bubbles before the baking, run a chopstick or a knife through the batter and then drop the pan gently a few times on the countertop.

- If during the baking the top burns, cover the top loosely with some baking paper.

- Don't beat the Eggs in plastic bowls.

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Written by: Uncut Recipes

Disclaimer

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