Earl Grey Chiffon Cake Recipe

I used a 20cm chiffon tin but you may use a 17cm - 20cm tin to achieve a taller chiffon

110g cake flour

5 fresh eggs (55 - 60g)

60ml hot water

60g oil (non-flavoured oils like Canola oil/Veg oil/Corn oil)

1/4 tsp baking powder

120g castor sugar

1/2 tsp vanilla bean paste

4 earl grey tea bags (I used Russian Earl Grey from Lipton)

Steps

Preheat oven to 150 degree Celsius. This is the tea that I used.

Sift the cake flour and the baking powder.

Use 1 teabag with the hot water and let it simmer for 3 minutes. Remove teabag and set aside.

Separate the eggs. Add in half the castor sugar (60g) to the egg yolks. Mix well using a spatula.

You should get something like this.

Add the flour and tea, 1/3 portion at once till it is all well mixed.

You should get something like this.

Add the oil and vanilla bean paste into the mixture. Tear open 3 bags of tea leaves and add them into the mixture. Mix well.

You should get something like this. Set aside.

Place the egg whites in a clean and dry bowl that is free of oil. This is the tool that is going to work MAGIC that is replacing the machine whisk or stand mixer This is a spiral whisk and it is sold in some neighbourhood hardware shops. It works way better than the usual balloon whisk in introducing air into the egg whites, achieving stiff peaks for the egg whisks in the shortest possible time.

Whisk the egg whites gently till bubbles appear. This should take only a few seconds. Add in the remaining 60g of castor sugar into the egg whites. 

Whisk the eggs using this spiral whisk in clockwise direction. I took only sightly under 4 minutes with some strength (good exercise!) to whisk the eggs to stiff peaks.

Scoop 1/3 of the meringue into the egg yolk mixture and fold it in.

You should get something like this.

Add the egg yolk mixture into the egg white mixture.

Using the spiral whisk, fold the egg whites into the egg yolk mixture.

Ensure that mixture is well mixed with NO TRACES of egg whites.

Pour into chiffon tin and gently sway tin to even out the batter. Bake for 1 hour.

I love this temperature and timing for this recipe as it gives me a very smooth cake.

Invert the cake immediately on a high height to prevent condensation. Allow to cool in room temperature for an hour or 15 - 30 minutes with a fan blasted at it on full speed. Ensure that cake is completely cool before unmoulding.

You may refer to this video on how to unmould chiffon cake by hand.

So there you have it, a simple No Machine Whisk Earl Grey Chiffon Cake! I love the fluffy cake that this recipe yields and I'm sure you will too! Enjoy! 

http://www.thebakingbiatch.com/2013/04/no-machine-whisk-earl-grey-chiffon-cake.html