using a "7 inch" cake tin
Ingredients
(A)
1 tbsp Earl Grey tea powder (about 3 satchels)
100g cake flour
11/2 tsps baking powder
1/2 tsps salt
3 egg yolks
40g caster sugar
50ml vegetable oil
75ml water
(B)
3 egg whites
40g caster sugar
Method:
Hand whisk egg yolks with sugar until dissolves.- Add in salt, 40g caster sugar, oil, earl grey tea and sifted flour mixture. Whisk until incorporated.
- In a clean, dry stainless steel mixing bowl, beat the egg whites until frothy and foamy.
- Add 40g caster sugar and beat until just before stiff peak.
- Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
- Pour the batter into "7 inch" cake tin. Bake in pre-heated oven at 180C for 45 mins. Remove the foil and bake for 10 mins.
- Immediately invert it after taking out from the oven. When it cools, remove it from the mould.
Recipes source from : http://happyhomebaking.blogspot.com/2008/08/earl-grey-chiffon-cake.html
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