Loretta visited today. We had a wonderful afternoon together, making a cake, sipping coffee and chatting. She picked Earl Grey, a cup cake published some time ago. Well, I like new trial. Still Earl Grey but a soft chiffon cake. The slightly moist and the pleasant smell of the tea. Oh, it’s great! You can see. We ate almost half of it in a few minutes. Loretta’s boyfriend loved it (she brought it home). She will make if for her friends. Two Earl Grey fans, Connie and Kurt, will like it too. Just not sure when will be a time to serve them. Connie lives in Hong Kong. There will be the day. Kurt lives in Vienna and has no oven nor bakeware. He is not convinced to visit the East. His loss!
15g Earl Grey tea leaves
100g cake flour
1.5 tsp baking powder
pinch of salt
3 egg yolks
45g vegetable oil
3 egg whites
Preheat oven to 170°C. Prepare a 7” / 18cm cake tin.
- Grind the tea leaves to powder. Cook in the water and let cool.
- Beat the egg yolks and sugar until the mixture becomes pale and thick.
- Add in the oil and whisk until just combined. Repeat the same with the tea. Sieve over the dry ingredients and fold gently in two batches.
- Beat the egg whites until it becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form.
- Fold in the beaten egg white into the cake mixture in 3 separate batches.
- Pour batter into a cake pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles.
- Bake in pre-heated oven for 40 – 45 minutes or until the cake surface turns golden brown and a testing pin comes out clean.
- Remove from the oven and invert the pan immediately. Let cool completely and serve.