Earl Grey Chiffon

Earl Grey Chiffon

I used Pandan Chiffon's recipe shared by my youngest aunt and changed to make Earl Grey Chiffon. This chiffon taste "yummy" according to my daughter.  I'm still working on improving the "appearance".  I prefer a more "tanned" chiffon so I baked for 55 minutes, originally was 45minutes.

Video Tutorial : http://youtu.be/mHe7yolzhdI

Un-moulded from chiffon pan

Cracked top

Earl Grey Chiffon Recipe

Ingredients : 

Meringue :-

6 egg white

80g caster sugar

1/2 tsp cream of tartar

Yolk mixture :-

6 eggs yolk

100g caster sugar

100g plain flour

50g vegetable oil

50g hot water

1 Earl Grey tea bag

Methods :

1. Add Earl Grey tea leaves into a cup of hot water & leave to cool.

2. Separate egg white and egg yolk into separate mixing bowl respectively.

3. Add cream of tartar and sugar into egg white, beat until egg white stiff.

4. Add sugar, tea, oil and flour into the egg yolk mixing bowl.  Mix well.

5. Gently & slowly fold the meringue (stiff egg white) into egg yolk in 3 parts.

6. Transfer the mixture into chiffon baking pan and tap 3 times. Do not grease the pan.

7. Bake at 160 degree C preheated oven for 55 minutes.

8. Perform toothpick test. It should come out clean when cake is completely cooked.

9. Remove from oven, immediately tilt chiffon pan upside-down and leave to cool completely

10. Use a sharp knife to slice the edges to un-mould chiffon from pan.

Chin's notes:

1. You need to be calm when making this cake.

2. Make sure there is no traces of egg yolk in the egg white.  If egg yolk exist, egg white won't stiff.

3. It is important to fold the meringue gently and slowly into the yolk mixture until all mixture are evenly mixed. 

4. If you prefer a lighter coloured chiffon, you can bake for 45mins or lesser.  Perform toothpick test to ensure cake is cooked. 

5. I don't have a solution on the cracked top yet. I'm still working on it.

Bon appétit