Presentations text content in Page of EARL GREY LEMON CHIFFON CAKE Chiffon cakes belongs to the family of light cakes
Page 1 Page of EARL GREY LEMON CHIFFON CAKE Chiffon cakes belongs to the family of light cakes. Some would say that chiffon cakes are daunting but really all it takes is a light hand and careful folding. This Earl Grey lemon version adds elegance to the otherwise plain loo king chiffon. And the taste? bsolutely divine. COOKING TIME: 1 hour | SERVES: Ingredients eggs 70 gm sugar 40 gm vegetable oil 100 gm top flour tsp baking powder 1/4 tsp cream of tartar Earl Grey tea bags (Twinnings) 90 ml milk 1/2 tsp vanilla bean paste lemon zest 18cm chiffon baking tin METHOD 1. Preheat the oven
to 170C. 2. Infuse 3 bags of Earl Grey Tea in hot milk. Allow to seep for at least 30 min and then strain. 3. Sift top flour and baking powder together 4. Separate the egg whites and egg yolks. 5. Whisk egg yolk and half of the sugar until mixture turn s pale yellow or thickens. Whisk in oil and tea mixture. Stir in the lemon zest and the tea dust of the remaining 2 tea bags. Fold in the flour in 3 separate batches 6. Beat egg white with an electric mixer on high speed. Add cream of tartar when it starts becoming foamy . Continue beating for 1 min. Add remaining sugar in at least 2
separate batches and continue beating until stiff peaks forms. 7. Take 1/3 of egg whites mix ture and whisk into the egg yolk mixture until well mixed 8. Transfer this mixture into the remaining egg whites mix ture . se a spatula to fold mixture thoroughly 9. Pour batter into chiffon pan. The batter should leave a ribbon pattern on the su rface. 10. Tap the pan few times on the kitchen counter and run chopsticks around the edge of pan 2 ~ 3 times to releas e any large air bubbles trapped inside. 11. Bake for 40 50 min or until the inserted skewer comes out clean Page 2 Page of 12.
Remove the cake from the oven and invert it on top of a mug or cup, and wait until it is cooled fully. (If you try to take it out of the mold while it's still hot, it will fall apart.) Recipe by: Joanna Woo Photography by: Asto n So