Earl Grey Chiffon Cake by Jenny Lim

Recipe (yield a 21cm tin)

110g cake flour
5 fresh eggs (55 - 60g)
60ml hot water
60g vegetable oil
1/4 tsp baking powder
120g castor sugar
1/2 tsp vanilla bean paste / vanilla extract
4 earl grey tea bags (any brand will do)

Preheat oven to 150 degree
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.
Add the flour and tea, mix well
Add the oil and vanilla bean paste / extract into the mixture. Tear open 3 bags of tea leaves and add them into the mixture. Mix well.

Place the egg whites in a clean and dry bowl that is free of oil.
Whisk the egg whites till foamy. This should take only a few seconds. Add in the remaining 60g of castor sugar in 3 parts into the egg whites, whisk till stiff peak.

Scoop 1/3 of the meringue into the egg yolk mixture and fold it in.
Add the egg yolk mixture into the egg white mixture.
Using the spatula, fold it together. 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. (Diff oven work differently, you must check and adjust it)
Invert the cake immediately on a high height to prevent condensation. Allow to cool in room temperature for an hour.
Ensure that cake is completely cool before unmoulding.

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