I'd finally made a good chiffon cake without a fault, I think...:)
6 teabags is just the perfect amount for bringing out the aroma of the bergamot citrus flavour I wanted to have.
Inspiration from Domestic Goddess Wanabe
Ingredients:
( I used 24cm chiffon pan)
Yolk batter
7 egg yolks (700g egg with shell)
30g castor sugar
60g light oil
120ml hot water
6 Earl Grey teabags (twinnings)
150g cake flour
1 tablespoon baking powder
Meringue batter
7 egg whites (700g egg with shell)
90g castor sugar
2 teaspoons lemon juice
Method
1. Pre-heat oven 160C.
2. Discard the bags, pour in 6 bags of leaves into a jug with hot boiled water. Cover it up to infuse the aroma from the leaves. Let cool and set aside.
3. Using a mixer, beat in yolks with sugar until it turns pale and light. Add in oil, beat well. Add in tea and the leaves, beat to mix well. Add in baking powder, add flour in 3 batches. Set yolk batter aside.
4. Beat 1/3 of sugar with lemon juice. Add in the remaining sugar (in 2 batches) and beat until it reaches stiff peak.
5. Use 1/3 whites to add in the yolk batter, using spatula and mix it well to lighten the texture.
6. Fold in the remainder 2/3 of whites gently in 2 batches , making sure no lumps appears.
7. Pour batter into the ungreased chiffon pan. Tap gently to release air pockets.
8. Bake for 55 minutes. Insert a skewer deep down in the centre part, if it comes out clean, it's done. Immediately invert the pan and let cool completely ( I took 2 hours). Use a knife to go round the edges of the pan to loosen it before releasing cake out.
Method
1. Pre-heat oven 160C.
2. Discard the bags, pour in 6 bags of leaves into a jug with hot boiled water. Cover it up to infuse the aroma from the leaves. Let cool and set aside.
3. Using a mixer, beat in yolks with sugar until it turns pale and light. Add in oil, beat well. Add in tea and the leaves, beat to mix well. Add in baking powder, add flour in 3 batches. Set yolk batter aside.4. Beat 1/3 of sugar with lemon juice. Add in the remaining sugar (in 2 batches) and beat until it reaches stiff peak.
5. Use 1/3 whites to add in the yolk batter, using spatula and mix it well to lighten the texture.
6. Fold in the remainder 2/3 of whites gently in 2 batches , making sure no lumps appears.
7. Pour batter into the ungreased chiffon pan. Tap gently to release air pockets.
8. Bake for 55 minutes. Insert a skewer deep down in the centre part, if it comes out clean, it's done. Immediately invert the pan and let cool completely ( I took 2 hours). Use a knife to go round the edges of the pan to loosen it before releasing cake out.
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