Earl Grey Cotton Cake

Wednesday, 19 July 2017



I received couple of enquiries for the recipe for the Earl Grey Chiffon Cake in a normal round pan.  Below are the recipes for those interested. I am calling it Earl Grey Cotton Cake because it really is soft like cotton. Anyway, it is just a name and you may call it any other name as you like.  This is actually the same recipe for Earl Grey Chiffon Cake that I shared before but with a different baking method.  The original recipe was adapted from Jeannie Tay Blog.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Earl Grey Chiffon Cake Recipe - 6 Inch Round Cake Pan


Ingredients:

2 tea bags of earl grey tea (blend in the blender for few seconds)
100g all purposed flour
½  tsp baking powder
¼  tsp salt

3 egg yolks
15g caster sugar
42g vegetable oil
75ml cooled earl grey tea (infuse 1 tea bags in 83ml hot water)

3 egg white
45g caster sugar
¼ tsp cream of tartar

Utensil:   6 inch round cake pan (Line the bottom of the pan with grease-proof baking paper or parchment paper).


Earl Grey Chiffon Cake Recipe - 7 Inch Round Cake Pan


Ingredients:

2 tea bags of earl grey tea (blend in the blender for few seconds)
133g all purposed flour
1 ¼ tsp baking powder
½ tsp salt

4 egg yolks
20g caster sugar
55g vegetable oil
100ml cooled earl grey tea (infuse 1 tea bags in 110ml hot water)

4 egg white
60g caster sugar
¼ tsp cream of tartar

Utensil:   7 inch round cake pan (Line the bottom of the pan with grease-proof baking paper or parchment paper).

Method:

1.  Preheat oven to 170C.

2.  Infuse 1 tea bag of earl grey with 110ml hot water.  Set aside to cool.

3.  Blend earl grey tea leaves of 3 tea bags in the blender for few seconds.

4.  Sift flour and baking powder. Add salt and blended earl grey tea.  Mix well and set aside.

5.  Beat the egg yolks, 20g sugar and vegetable oil with a hand whisk till sugar dissolves. Add in cooled earl grey tea and combine well.

6.  Add flour mixture in three batches into the egg yolk mixture. Mix well and set aside.

7.  Use a large clean bowl, making sure there’s no water, egg yolk or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar gradually until stiff peaks form.

8.  Spoon out 1/3 of the meringue and fold into the egg mixture. Lightly fold in the rest of the meringue with a spatula, until just combined.

9.  Pour into a prepared cake pan and tap tin lightly to remove air bubbles. Baked in water bath at 170C for 30 to 35 minutes. Then another 40 minutes at 150C.

10. Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.

11.  Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.

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