This Earl Grey Chiffon came out super fluffy with the addition of baking powder! Going to see if I can reduce or remove it entirely to keep this cake pure in the next batches. I am absolutely thrilled with the texture that this recipe produced.
Even moist crumbs
Oh- so- SOFT & FLUFFY!
The earl grey flavor was on point too. Distinct but not overwhelming. Wonder if I can achieve the same result with a Matcha version by just substituting the earl grey with matcha/green tea bag! Stay tuned.
Give this a try if you love light and fluffy cakes!
Check out Take 1 here.
Earl Grey Chiffon
recipe adapted from Just One Cookbook
makes one 7" chiffon cake pan
2 tsp. (3 g) Earl Grey loose tea leaves *2 tea bags
1 Tbsp. (5 g) Earl Grey loose tea leaves *1 tea bag
6 Tbsp. (90 ml) hot water
3 large eggs
85 g (3 oz) sugar, separated *lowered to 75g
3 Tbsp. (40 ml) vegetable oil
75 g (2.6 oz., or ⅔ cup) cake flour
1 tsp. (3 g) baking powder
1. Preheat oven to 340F (170C).
2. Put 2 tsp. Earl Grey loose tea leaves (from about 2 tea bags) in a food processor and grind them to fine powder.
3. Put 1 Tbsp. Earl Grey loose tea leaves in a fine sieve (or 1 tea bag) over a bowl and pour 6 Tbsp. (90 ml) of hot water to seep a strong tea. Set aside to cool.
4. In a large bowl, whisk together 3 egg yolks and roughly ⅓ of 85 g (3 oz) sugar.
5. Add 3 Tbsp. vegetable oil, 4 Tbsp. (60ml) tea, and whisk all together until combined.
6. Add powdered Earl Grey tea and mix well.
7. Sift 75 g (2.6 oz) cake flour and 1 tsp. baking powder into the egg mixture in 3 increments. Whisk until totally incorporated and make sure there are no lumps.
8. Beat whites on low until foamy and bubbly. Slowly add remaining sugar while beating on increasing speed. Beat until stiff peaks form.
9. Add one-third of meringue into yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
10. Pour batter into un- greased chiffon cake pan.
11. Bake in preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.
12. Remove from oven and cool upside down. Let cool completely.
13. Run a thin sharp knife or thin offset spatula around both the outer and inner edge of the cake and tap the cake out onto a serving plate.
Tip: When pouring batter into cake pan, pour in same location to prevent from forming bubbles. To further prevent air pockets, run a skewer through the batter and drop gently a few times on the counter.
Taste: 5 stars out of 5
Texture: 5 stars out of 5