Earl Grey Chiffon Cake

Another recipe for testing my new toy - 6" chiffon pan bought from Singapore. I love the sweet aroma of the earl grey tea, so refreshing yet calming. This recipe is adapted from Alex Goh's Oregano Spinach Chiffon Cake.

Ingredients (8"):

A

4 egg yolks
20gm caster sugar
50gm vegetable cooking oil
40ml strong earl grey tea

30ml milk
¼ tsp salt

B

100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
½ tsp baking powder

C

4 egg whites
100gm caster sugar
⅛ tsp cream of tartar

D

2 tsp earl grey tea leaves

Directions:

1. Preheat oven to 170 degree C.
2. In a large mixing bowl, whisk together ingredients A until combined.
3. Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
4. In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
5. Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, and lastly stir in tea leaves. Stir until just combined.
6. Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
7. Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.