Earl Grey Chiffon Cake
- Cook
- 60 min
-
[LOW] 60 min
5 large eggs
½ cup (100 g) granulated sugar
⅔ cup (80 g) cake flour, sifted
1 ½ teaspoons (6 g) earl grey, loose tea leaves
4 tablespoons (60 ml) water, freshly boiled
2 ¼ tablespoons (35 ml) vegetable oil
Topping
Whipped cream, optional
Ice cream, optional
Equipment
Tube or angel food cake pan with removable bottom, up to 7½” diameter and 3½” tube height
Separate egg whites and yolks and set aside. Steep tea leaves in the water and let cool.
Whisk together the egg yolks and half of the granulated sugar until foamy. Add both the tea and tea leaves, and stir to combine. Gradually add in the vegetable oil while mixing to minimize separation. Gently fold in the cake flour until blended and smooth.
For meringue, add egg whites to a separate bowl and whisk with a hand mixer until foamy. Gradually add in sugar (in three portions) and whisk until soft peaks form. Add half of the meringue to the flour mixture and stir. Gently fold in the remaining meringue.
Lay a sheet of parchment paper in the pot. Remove the bottom of the tube pan, grease, and place on top. Pour batter in around tube, cover with lid, and steam-bake over [LOW] heat for 60 minutes.
Remove lid. Flip and place entire pot, upside down, on a wire rack lined with parchment paper. Let cool for 60 minutes.
Gently remove cake from pot with a spatula and serve with whipped cream or ice cream.
You can also use a slim aluminum beverage can or other heat-resistant cylindrical object in place of the tube pan, as long as the lid can properly close. For taller cans, simply cut the can to 3½” in height, taking care to avoid injury. Wrap the can in parchment paper and fill with water to add weight before placing in center.
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Musui–Kamado with the Vermicular Cookbook.
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