Earl Grey Chiffon Cake

I was browsing through my phone's gallery and I realised that I had missed out this fantastic chiffon cake.

For Earl Grey Tea Lovers, here's another great recipe.

 I have gotten this recipe from one of my new chinese baking books. And as usual, I am always picking out recipes that I fancy. Hehehe... ... 

 This Earl Grey Chiffon Cake was indeed GREAT!!!

Having a soft, fluffy texture as any other chiffon cakes would have.

With all its simple ingredients, what are you waiting for???

Ingredients:

(Yeilds a 17-cm Chiffon Cake)

35g egg yolk

25g sugar

30ml canola oil

35ml water

45g plain flour

5g earl grey tea 

(i use about 2 bags as i prefer stronger taste)

100g egg white

25g sugar

Method:

1. In a mixing bowl, put in the egg yolk and sugar. Mix until the sugar is slightly dissolved. Add in the water and the oil. Mix until it is foamy. Add in the sieved flour & earl grey into the egg yolk mixture. Mix until well combined.

2. In another mixing bowl, whisk the egg whites until foamy. Gradually add in the sugar and whisked until stiff peaks.

3. Take 1/3 of the egg white meringue and mix into the egg yolk mixtire. Blend well. Pour the mixture into the remaining egg white meringue. Mix well until well corporated.

4. Pour the batter into a 17-cm chiffon tin. Smooth the top of the batter and knocked out any excess air.

5. Bake in a preheated oven of 170C for about 25~30 mins. Remove from oven and turn over the tin to cool. Once the cake has cooled completely, unmould the cake from the tin.