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Tuesday, September 11, 2012

Earl Grey Tea Chiffon Cake

I bought a box of Earl Grey Tea the other day and decided to use a few of the teabags to make chiffon cake.I love the tinge of citrus in the cake! I am using my milk tea chiffon cake recipe for this,just that i made some amendments.

  • 1 x 15cm tube pan(Tall) or 17cm tube pan(Med Height.)

You will need:

75g cake flour
15g sugar
1/8 teaspoon baking powder
1/4 teaspoon salt
40ml oil
60ml hot water
3 earl grey tea bags (cut open 1 bag and use the leaves only.)
3 egg yolks)

3 egg whites
1/4 teaspoon cream of tartar
65g sugar

The Preparation:

  1. Add tea leaves and tea bags to hot water,set aside to cool.
  2. Sift flour and baking powder.
  3. Mix the rest of the ingredients in (A) with 1. and 2. with a hand whisk till well mixed.
  4. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into ungreased tube tin.

The Baking:
  1. Bake in a preheated oven at 170°C for 40 minutes.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.


  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.

~Indulge in what we make in DeQueenKitchen~

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