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Earl Grey Chiffon
Ingredients
- Earl grey - 4 teabags
- Vegetable oil - 40g
- Castor sugar - 65g
- Baking powder - 1tsp
- Egg whites - 3
- Castor Sugar - 20g
- Cake flour - 75g
- Hotwater - 90g
- Egg yolks - 3
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- Whipping cream - 100g
- Lychee essence - 3/4 tsp
- Icing sugar - 10g
- Cream cheese - 20g
Directions
- EARL GREY CAKE
- 1. Preheat oven.
- 2. Place the teabag intonthe bowl and pour hot water. Let it steep for 5 minutes.
- 3. In a large bowl, mix using a hand mixer the egg yolks and sugar (20g) together until pale yellow (speed 2:2min30sec)
- 4. Add in vegetable oil, 60g of earl grey tea and whisk until well combine.
- 5. Sieve in cake flour and baking powder into the egg mixture in 3 increments, and mix until well combine slowly. Do not overmix!
- 6. In a large bowl,whipped egg whites until opaque and foamy (mixer speed 6:40sec) then add the 65g sugar slowly in 3 batches until stiff peaks form. (Speed 6:2minutes)
- 7. Using whisk, gently whisk the egg white mixture into batter until fully combined then fold in the mixture using a spatula slowly.
- 8. Pour batter into a 7” chiffon cake tin only at one place. Do not move around to avoid big air bubbles. Tap the tin 10 times to get rid of the air bubbles.
- 9. Bake in the preheated oven for 35 minutes. On the last 10 minute put aluminium foil on top to avoid burning for smaller oven.
- 10. Upon removing the cake from the oven, immediately invert the tin to let it cool.
- 11. To remove the cake from the tin, tap the sides of the cake and use a pallete knife to remove it.
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- TOPPING
- 1. Cream the cream cheese until soft and smooth.
- 2. Using a hand mixer, whip the whipping cream together with the icing sugar and lychee essence till medium peak.
- 3. Add in the softened cream cheese at one side and mix the spot until the cream cheese is well mix and mix it all together until stiff peak forms.
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