Yay another chiffon cake! I mentioned in one of my earlier posts that my handheld mixer broke down and I won’t be making another chiffon cake soon ’cause I don’t plan on replacing it. But I needed to use a electric mixer for some stuff so I got it fixed. My mixer is from Phillips so I went down to their office to see if it could be repaired. Turns out one of the parts was faulty and all I had to do was to buy another new part. My mother was very impressed and almost vowed to buy only Phillips appliances from now on haha.
Anyway, since I got my mixer fixed, I might as well resume my chiffon making spree haha. I made Earl Grey flavour this time round because I have lots of left over earl grey tea at home. Also, I went back to using the recipe book I have, instead of taking recipes online. I find that my success rate is much higher if I follow the ingredients proportions of the book.
And this chiffon was a success! Though I didn’t mix in the egg whites very well (note the white spots in the picture below), the cake was still soft, moist and airy fairy. The tea flavour wasn’t too over powering and the cake makes a light afternoon snack that goes very well with…. tea lol. Or perhaps coffee.
Recipe: (from 好吃威风蛋糕轻松上手 by 福田 淳子)
|For 17 cm tin||For 20 cm tin|
|Large eggs yolks||3||5|
|Tea Leaves A||1 tablespoon (or around 3 teabags)||1 & 1/2 tablespoon|
|Tea Leaves B (chopped)||1 & ½ tablespoon||2 & 1/2 tablespoon|
|Large egg whites||4||7|
- Boil the water in a saucepan and add in Tea Leaves A. Turn off the heat and place a lid over the saucepan for 3 minutes.
- Filter out the tea leaves and squeeze out all the water from the tea leaves with a spoon. Measure out 60ml (95ml for 20cm tin recipe) of the liquid and set aside to cool.
- Sieve cake flour twice and preheat the oven to 170◦c.
- Add egg yolks into a metal bowl and break them up. Add in 1/3 of the caster sugar and mix well with hand whisk.
- Add in vegetable oil bit by bit, over a few additions. Mix after each addition. Add in the cooled tea and continue to mix.
- Add in tea leaves B and the flour. Mix till shiny and smooth using a hand whisk.
- In a separate metal bowl, beat the egg whites using an electric beater till frothy. Add in half of the remaining caster sugar. (Use clean bowls and whisks)
- Continue to beat the whites. Add in the rest of the sugar.
- Continue beating until peaks form.
- Add 1/3 of the egg white mixture into the egg yolk mixture and use a whisk to mix well. Fold in remaining egg whites quickly using a spatula. Do not break the air bubbles.
- Pour the batter into the tin from high above the tin in one go. (Do not grease the tin. Aluminium tins are recommended)
- Pick up the tin with both hands and knock it against the table top lightly to release the air inside.
- Bake for around 30minutes (for 17 cm tin) / 40 minutes (for 20 cm tin)
- Immediately place the cake (together with the tin) upside down on an upside down cup to cool. (Once it is somewhat cooled, place it in the fridge for about an hour)
- Remove the cake and trim the cake