It’s mid-week everyone! Somehow time feels like it’s passing both too quickly and a bit slow. It’s odd. But anyway! Here’s some cake to brighten up our mornings =)
I love baking chiffon cakes so much! They are just so light and fluffy, you don’t feel guilty having more than one piece in a sitting. haha. Plus, I have a smaller mould now and they just look so cute! hehehe.
I had some earl grey teabags at home, and my family aren’t huge fans of drinking it. In fact, we usually only drink Chinese tea anyway. So I decided to bake with it – I’ve seen so many bloggers baking with tea and I was really curious so I thought this would be the perfect time to try, given this month’s Aspiring Bakers theme!
So this is what I did…
(CC aka. Dumpling Love)
105g cake flour, sifted
3 egg yolks
1/3 cup milk
2tbsp earl grey tea leaves
1tsp baking powder
1/2 tsp salt
1/8 cup oil
1tsp orange zest (you can use lemon, but I didn’t have any)
3 egg whites
1/4 cup raw caster sugar (**I always heavily reduce the sugar in my bakes, so feel free to up this to 1/3-1/2 cup).
1. Preheat oven to 175C. Combine the cake flour, tea leaves, baking powder, salt and mix to combine
2. Mix the egg yolks, milk, oil and orange zest then pour into the dry flour mix. Mix to combine, and until smooth.
3. In a separate bowl, beat egg whites until stiff peaks, while gradually adding the sugar
4. Add 1/3 egg white into the egg yolk mixture and fold to combine
5. Gently fold in the rest of the egg whites into the egg yolk mixture. Combine well (otherwise you will get huge air pockets if you don’t mix the egg whites in well)
6. Pour into a 15cm (dia) chiffon pan, bang on counter twice to rid of large air bubbles.
7. Bake for 20-25mins, or until skewer comes out clean and the cake is golden brown
There was such a nice earl grey fragrance permeating from the cake. The added orange zest added a nice little contrast as well! It was so light and fluffy with a very ching flavour to it.