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
3 egg yolks
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
1/4 tsp cream of tartar
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.
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.
3. Next add in sieved flour and whisk till no trace of flour found. Add the tea leaves and mix well.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
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.
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.