Earl Grey Tea Chiffon Cake 伯爵茶戚风蛋糕
Prep time: 
Cook time: 
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  • 55g cake flour or plain flour
  • 2 tbsp almond ground/meal
  • 3 egg yolks (large size egg - 70g each)
  • 20g sugar
  • 50g corn oil or canola oil
  • 80ml fresh milk
  • 2 Earl Grey tea bagMeringue
  • 75g sugar
  • ¾ tbsp Corn flour (7g)
  • 3 Egg whites
  1. Heat up fresh milk (not boiled and off heat), add Earl Grey tea leaves in it. Cover and leave to cool then strain tea leaves through a fine sieve and set aside (keep tea leaves).
  2. Sift flour twice and mix well with almond meal.
  3. Combine egg yolks and sugar in a bowl and mix well. Add Earl Grey tea and corn oil and blend together. Add flour mixture and mix well with a hand whisk and lastly add in the tea leaves. Mix well again and set aside.
  4. Make meringue - Combine sugar and corn flour. Beat egg whites until foamy at low speed. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar mixture and beat until egg whites are glossy, with stiff peaks.
  5. Gradually pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.
  6. Pour batter evenly into the heart shaped pan or 18cm chiffon tube pan. Gently bang the pan on the table top to release air bubbles.
  7. Place cake pan in the pre-heated oven 170C and bake at for about 35-40 minutes.
  8. When cake is done, remove from oven and turn the pan over. Leave cake to cool completely in pan before unmoulding.
You can order the heart shape chiffon pan from this site
Recipe by Anncoo Journal at https://www.anncoojournal.com/earl-grey-tea-chiffon-cake/