Earl Grey Chiffon cake

08:30Unknown

There are opinions about cake going around. One even said: 'I don't like cake.' Can you imagine that? No? Nah, neither can I and that's probably why you ended up reading this post. As I am a cake fan, I don't mind there are people on earth who doesn't like cake (means more for me!). This time I wantedt to incorporate my daily tea in an cake. So here you go: The Earl Grey Chiffon cake. I glazed it and topped it off with mini donuts.


Earl Grey Chiffon CakeServings: 1 mini double layered cake

Ingredients:
  • 1 egg yolk
  • 24 gr caster sugar (devide in a bowl of 18gr and one of 6gr)
  • small pinch of salt
  • 16 ml vegetable oil
  • 6gr Earl Grey tea leaves (extra strong recommend)
  • 36ml water
  • 24ml 
  • 24gr low gluten flour
  • 1gr baking powder
  • 1 egg white
Instructions:

  1. Let the tea leaves soak in 36ml of hot water for 10 minutes
  2. Preheat oven at 170 degrees celsius
  3. Beat egg yolk with 6gr of sugar until it slightly thickens
  4. Add vegetable oil and beat with till it is well combined
  5. Sieve the tea leaves and add 36ml of tea and mix well
  6. Sift in low gluten flour, baking powder and mix well till there are no lumps
  7. In another bowl, beat the egg whites till foamy (don't overbeat) and add the remaining sugar
  8. Fold in the egg whites to the mixture in three parts
  9. Pour into your baking pan and bake for 25 minutes or till toothpick comes out clean

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