Earl Grey Lavender Chiffon Cake

September 21, 2017

Earl Grey Lavender Chiffon Cake recipe

This Earl Grey Lavender Chiffon Cake is fluffy, and fragrant with Earl Grey and Lavender tea. I love how the Lavender tea is flavourful yet light on the palette - didn't know the 2 could be used to describe the same dessert!

Earl Grey Lavender Chiffon Cake recipe

After many rounds of experimentation with this recipe, I managed to get it right and can finally share it with you! The first few rounds, I used water instead of milk, and 5 egg whites with 3 egg yolks. Somehow, the cake's structure wasn't strong enough and it collapsed. The next few rounds, even after tweaking the recipe, the cake still sunk in (it looked like it has a muffin top). 

Earl Grey Lavender Chiffon Cake recipe

I Googled, and this happened because of the wrong ratio of wet and dry ingredients. It could have also been because it was under-baked, and I didn't cool it properly with a cooling rack (the stands of my chiffon cake pan broke off and I didn't replace them). 

So after tweaking the ratio, baking time, and correcting my technical errors, the cake finally came out beautifully! Shared it with my family and friends, and even those who don't have a sweet tooth loved it.

To be honest, the taste was still good even when the cakes collapsed the previous rounds. However, I really wanted to get it right before sharing the recipe here :) 

You can also choose to decorate the cake with garnishes like fruits, macarons, and whatever you fancy.


Enjoy~ Hope you like the recipe!



EARL GREY LAVENDER CHIFFON CAKE RECIPE
by Sumopocky

6" Chiffon cake pan

Ingredients
80ml fresh milk
3 Earl Grey Tea bags
1.5 tablespoon of Lavender Tea

4 egg whites
50g caster sugar

4 egg yolks
30g caster sugar
60g cake flour
1 tsp baking powder
40ml vegetable oil

Directions
1. In a pot, bring the milk to a simmer. Pour the milk to 2 bags of Earl Grey tea, and all the Lavender tea. Set it aside to let the leaves steep for about 10 minutes.
2. Meanwhile, beat the egg yolks and caster sugar together in a large bowl.
3. Mix in the vegetable oil.
4. Open the remaining tea Earl Grey tea bag, and sieve it into the mixture. Mix well.
5. Sieve the Earl Grey and Lavender Milk Mixture and mix well. (As the leaves will absorb some milk, you should have sieved out about 45ml of milk tea)
6. Sift the cake flour and baking powder into the mixture and mix well.
7. Then, prepare the meringue. In a separate bowl, beat the egg whites on medium speed till it gets frothy. Gradually add the sugar in portions until stiff peaks form (about 5 minutes using electric mixer, 15 minutes or longer beating by hand). 
8. Using a whisk, Mix in 1/3 of the meringue to the mixture in step 6.
9. Add the rest of the meringue and gently fold into the mixture.
10. Transfer to cake pan. Run a spatula/chopstick through the batter gently to remove bubbles.
11. Bake in a preheated oven at 170°C for about 25-30 minutes. When baked, turn pan upside down to let it cool.

Earl Grey Lavender Chiffon Cake recipe

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