Loading...

Honey Earl Grey Chiffon Cake Recipe with Decorated Flowers (20 mins.)

Honey Earl Grey Chiffon Cake Recipe with Decorated Flowers (20 mins.)

So good to meet again! We are Drool, a community of home chefs who cook, create and connect. A quick recap, this space features weekly recipes that are tea-inspired, each by a different Drool chef/baker. The second droolicious submission this week is Honey Earl Grey Chiffon Cake by Drool home baker, Susanne Ng.

The addition of honey to earl grey brings earl grey chiffon to a new level in terms of texture and taste! Cake is delightfully moist due to the honey, and extremely fragrant, with earl grey packed in every slice. It’s as good as drinking a cup of Earl grey for tea! Decorated with pretty flowers so that it looks as good as it tastes!

Serves 8 (Makes one 18-cm cake)

Prep Time: 20 mins
Bake Time: 50 mins

Chiffon Cake Recipe | foodpanda Magazine

Chiffon Cake Recipe | foodpanda Magazine

Ingredients:
3 egg yolks
20g sugar
40g vegetable oil
40g earl grey tea (3-4 earl grey tea bags in 50 ml hot milk + 1 tbsp honey)
60g cake flour
Tea leaves from 3-4 earl grey tea bags
4 egg whites
45g sugar
1/4 tsp cream of tartar

Preparation:

1. Heat up 50 ml fresh milk and dip earl grey tea bags. Cover and let it simmer for 3 min. Remove tea bags and add in honey. Squeeze out the milk from the tea bags for strong tea flavour. The tea bags will soak up milk, so actual volume will be around 40 ml after the addition of honey. Leave to cool. Keep the tea leaves.

Step 1 | foodpanda Magazine

2. Preheat oven to 160°C. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and 40 g earl grey tea.

Step 2 | foodpanda Magazine

3. Next add in sieved flour and whisk till no trace of flour found. Add the tea leaves and mix well.

Step 3 | foodpanda Magazine

4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.

Step 4 | foodpanda Magazine

5. Fold in the meringue gently into the batter 1/3 at a time. Pour the batter in the chiffon tube pan. Gently tap the tin on table 3x to remove air bubbles. Bake the cake for 15 min at 160°C then 35 min at 140°C.

Step 5 | foodpanda Magazine

6. Invert immediately once out of the oven and let it cool completely on a cooling rack before unmolding by hand. Sieve snow powder over a flowers stencil for the patterns.

Step 6 | foodpanda Magazine

[playbuzz-item url=”//www.playbuzz.com/alexanderh14/which-salad-speaks-to-you-most”]
yen woon
Susanne Ng |
Contributing Editor

Drool is created by and with Diana Loo. In weekly features, she and her team present the tastiest recipes to foodpanda Magazine readers. Access her work at droolsg.com/.

Article Written By Team foodpanda

1 Comments

  1. Pingback: Drool X foodpanda magazine to bring you Tea-Inspired Recipes! - Drool

Join the discussion!

Share this story