Delicious Earl Grey Chiffon Cake

OKAIMONO/ Recipes

Have a love for soft, fluffy and spongy cakes?  Search no more, try our easy Earl Grey Chiffon Cake recipe that’s bound to set your heart a flutter!  With its moist fluffy sponge, subtle tea fragrance, and creamy whipped topping, this Earl Grey Chiffon Cake is bound to delight any cake lover.

EARL GREY CHIFFON CAKE
Makes 1 x 20cm chiffon cake
This recipe uses the Sakura Chiffon Cake Tin.

INGREDIENTS

Earl Grey Milk Tea
4g       Earl Grey Tea leaves
100ml   milk

Yolk Batter
4           Yolks (from large eggs)
25g      Caster Sugar
40g    Vegetable Oil
60ml   Earl Grey Milk Tea from above, (strained)
½ tsp   Vanilla Extract
108g     Cake Flour sifted

Meringue
4          Egg Whites  (from large eggs)
¼ tsp   Cream of Tartar
40g      Granulated sugar
Pinch of fine sea salt

Decoration
200ml   Whipping Cream
20g       Powdered Sugar
75g       Blueberries
Mint – as you like
Sugared Flowers & Pearls – as you like

Method:

  • Preheat oven to 160 degree Celsius.
  • Earl Grey Milk Tea: In a saucepan, heat up milk and earl grey tea leaves. Do not boil. Let sit for 3 mins and then strain. Extract 60ml for later use.
    Delicious Earl Grey Chiffon Cake 1
  • In a small bowl, whisk the sugar (25g), with egg yolk until pale and fluffy. Add vegetable oil and earl grey milk tea & vanilla extract. Mix till well combined.
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  • Sift in flour and mix till batter has no more lumps. Add in earl grey tea leaves.
  • Delicious Earl Grey Chiffon Cake 6
  • Meringue: In another bowl, beat egg whites with salt and cream of tartar till bubbly or soft peaks. Add in sugar (40g) in 3 batches then continue to beat on high speed till firm peaks.
  • Gently fold 1/3 of the meringue into the wet mixture and mix till well combined. Then fold in the rest of the meringue gently till no more whites are seen.
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  • Pour the cake batter into a tube tin.
  • Remove any trapped large air bubbles by lightly giving the tin a couple of bangs on the table. Or gently run a chopstick through the batter keeping.
  • Bake for 45-50 mins till brown or when the sides start to pull away from the tin.
  • Invert the tin and let cool. Unmould cake once completely cooled
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  • In a medium bowl, beat whipping cream & powdered sugar till light soft peaks forms. 70%
  • Decoration: gently drape whipped cream over the top of the cake and arrange blueberries, mint, sugared flowers & pearls around.
Earl Grey Chiffon Cake_Okaimono

Earl Grey Chiffon Cake

Delicious Earl Grey Chiffon Cake 9 Delicious Earl Grey Chiffon Cake 10 Delicious Earl Grey Chiffon Cake 11 Delicious Earl Grey Chiffon Cake 12 Delicious Earl Grey Chiffon Cake 13

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