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