Monday, October 15, 2012

Earl Grey Chiffon Cake

Decided to make a chiffon cake for tomorrow's prayers for my grandfather's death anniversary. Wrapped rice dumplings for the 2nd time and also a Earl Grey Chiffon Cake instead of Pandan Chiffon Cake. At least it is a healthier choice than Pandan cos of the coconut milk used. Just hoped the ancestors enjoyed them tml.
Used the Earl Grey Chiffon Cake recipe from DeQueen, cos I tried her Earl Grey Hokkaido Cake and it was so yummy. So I decided to use my Dilmah's for 1 too..
Earl Grey Chiffon Cake (Adapted from DeQueen)
3 Egg yolks
75g Cake Flour
15g Sugar
1/2tsp Baking Powder
40ml Olive Oil
60ml Hot Water (mix with 2 tea bags and 1 cut tea bag with leaves poured in, cooled)
3 Egg whites
60g Sugar
1/4tsp Cream of Tartar
1) Mix all cake batter ingredients with a whisk
2) Mix egg whites til foamy, add in cream of tartar
3) Add in sugar, beat whites til stiff peak
4) Fold in 1/3 of whites gently to cake batter, fold in remaining whites to cake batter
5) Bake cake in oven for 40mins at 170deg

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