Immerse yourself in the delicate aromas of Earl Grey with this unique Earl Grey Infused Chiffon Cake. This light and airy cake beautifully marries the distinct flavors of Earl Grey tea with the soft texture of chiffon, creating a dessert that tea enthusiasts and cake lovers alike will adore.
Why You'll Love This:
- Subtle and exquisite Earl Grey flavor in every slice.
- Perfectly light and airy, true to the chiffon cake's nature.
- A delightful twist on traditional chiffon cakes, offering a unique tea-infused taste.
Perfect Occasion: This cake is perfect for afternoon tea parties, elegant gatherings, or as a sophisticated dessert option for any special event.
Ingredients:
- 44g milk
- 17g water
- 1.5g salt
- 22g sugar
- 33g butter
- 16g vegetable oil
- 2 bags of Earl Grey tea
- 57g cake flour (low protein, around 8%)
- 17g cornstarch
- 5 eggs
- 40g-50g sugar (depending on your sweetness preference)
- 4g lemon juice
- 3g vanilla extract
Instructions:
- Tea Infusion:
- In a pot, combine Earl Grey tea, water, and milk. Bring to a boil, then reduce heat and simmer covered for 2 minutes.
- Remove tea bags. Stir in salt, sugar, butter, and vegetable oil until well combined.
- In a separate bowl, whisk together the cake flour and cornstarch. Set aside.
- Prepare the Batter:
- Separate the eggs. Mix the egg yolks into the tea-flavored mixture.
- Whip the Egg Whites:
- In another bowl, beat the egg whites with sugar and lemon juice until soft peaks form.
- Combine and Bake:
- Gently fold the whipped egg whites into the yolk and tea batter.
- Add vanilla extract and blend well.
- Pour the batter into a chiffon cake pan.
- Bake at 165℃ (329℉) for 45 minutes.
Enjoy your Earl Grey Infused Chiffon Cake, a sophisticated and delightful dessert that perfectly captures the essence of Earl Grey tea in a light and fluffy cake form!