Earl Grey Chiffon Cake ~ 伯爵灰茶戚风蛋糕

 

This Earl Grey Chiffon cake is a tea infused chiffon cake, and it's light, spongy, airy and not too sweet. Earl Grey happens to be one of my favorite breakfast tea and is typically a black tea flavoured with oil from the rind of the bergamot orange, a citrus fruit with the appearance  and flavour between an orange, a lemon, a bit of lime and grapefruit all in one.  Bergamot oranges are grown in Calabria, Italy and certain parts of France. The rind of this bergamot orange is dried and added to black tea leaves to produce Earl Grey.

Earl Grey Chiffon Cake ~  伯爵灰茶戚风蛋糕

Ingredients (A)

• 6 'L' eggs
• 70 gm caster sugar
• 80 ml vegetable oil
• 1/2 cup Earl Grey tea from 4 bags of Earl Grey tea)
• 2 Tbsp Earl Grey tea leaves from the tea bags
• 150 gm plain flour
• 2 tsp baking powder
• 1 tsp vanilla

(B)

• 6 'L' egg whites
• 70 gm caster sugar

Method

1. Sift the plain flour with the baking powder, set aside.
2. Steep 4 bags of Earl Grey tea in a cupf of boiling water.  Once cool, measure out 1/2 cup
3. In a mixing bowl, beat the egg yolks, sugar with a hand whisk till creamy.  Add in the oil, mix well, pour in the tea and tea leaves, mix till well incorporated.
4. Sift in the plain flour mixture, mix well.
5. In another clean mixing bowl, beat the egg whites till foamy, then gradually add in the sugar in 3 batches, continue beating till stiff peaks form.
6. Fold in 1/3 egg whites into the egg mixture with the hand whisk.  Mix well.
7. Then pour this mixture into the remaining egg whites.  Fold in thoroughly but making sure not to deflate the egg whites.
8. Pour the mixture into an ungreased 23 cm chiffon cake pan.  Tap the pan on the worktop a few times to expel air bubbles. 
9. Place the pan on the lower rack of a preheated oven and bake @ 170 deg.C for 55 to 60 mins.  till golden brown.  Test with a skewer till it comes out clean.  Remove the cake from the oven and immediately invert the cake to cool completely before unmoulding the cake by hand.