Here's a chill way to introduce a twist on the classic chiffon cake that's gonna have you throwing on a kettle for a cuppa. Imagine combining the aromatic vibes of Earl Grey tea with the airy, fluffy texture of chiffon cake. Sounds like a match made in culinary heaven, right? Well, it absolutely is! This recipe for Earl Grey Chiffon Cake is gonna guide you through creating this fragrant masterpiece that's perfect for when you're feeling a hint more sophisticated but still want to keep things low-key and effortless.
Whether you're a baking newbie or a seasoned pro looking to switch up your cake game, this recipe is as foolproof as it is delicious. The Earl Grey gives it a distinctive taste that's both comforting and elevating, making it the perfect treat for a chill afternoon or to impress at your next tea party. So, let's dive into the world of tea-infused baking with a step-by-step guide that'll have you brewing up a storm in the kitchen in no time!
Ingredients:
- 45g cake flour
- 3 eggs
- 80g milk
- 2 bags of Earl Grey tea
- 35g vegetable oil
- 50g granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
Steps:
Start by infusing the milk with the tea. Heat up 80g of milk with the 2 Earl Grey tea bags in a pot over medium-low heat until it simmers. Give those tea bags a gentle squeeze for extra flavor, then turn off the heat, cover the pot, and let it sit for about 15 minutes. After that, remove the tea bags and pour your now aromatic milk into a bowl.
Get mixing. Stir the 35g of vegetable oil into the milk-tea mixture until they're best friends. Then, whisk in the 45g of cake flour until smooth. Separately, split the eggs, popping the whites in the fridge to chill and adding the yolks to your batter. Mix until just combined and proudly admire your work.
Set up your cake's home. Snag a 6-inch round chiffon cake pan. Remember, we're going au naturel with no greasing or lining. Preheat your oven to 320°F (160°C) to get it ready for what's coming.
Whip up some magic. Extract your egg whites and add 1 tablespoon each of lemon juice and vanilla extract, plus the 50g of sugar, into the mix. Beat it till you've got stiff peaks that could practically stand up in a soft breeze. Take a scoop of these whipped whites and gently fold them into your batter to lighten it up. Then, lovingly fold in the remaining egg whites until you've got one cohesive, frothy dream.
Pour the batter into the cake pan with the patience of a saint and tap it gently to prevent air bubbles. Bake it in the preheated oven for about 55 minutes or until it's golden and your kitchen smells like heaven.
The moment of truth. Once it's baked to perfection, take your creation out of the oven, tap it a couple of times to help loosen it, then flip it upside-down to cool completely on a rack — this step is non-negotiable!
Finally, when it's cool, ease the cake out of the pan with a thin spatula, and there you have it. Serve as is for a simple, elegant look, or cut it into layers and fill with cream for an extra decadent treat.
And voilà, you've just crafted a masterpiece. Dust it off with some powdered sugar if you're feeling fancy, and enjoy the fruits of your labor with a hot cup of tea or however you please. Happy baking!