Earl Grey Tea Chiffon Cake 伯爵紅茶戚風蛋糕
Light, soft, airy, simple chiffon cake with lovely earl grey tea flavour. Perfect cake for tea time and special occasions, without butter, it sounds even better isn’t it?!
I love to make chiffon cake, I love the idea that without butter, just beat the egg whites and yolks, the cake can rise so high and very airy. Light cake without butter make it less heavy, and less guilt maybe?! The lovely earl grey tea flavour give it a nice, fresh taste!
It is not difficult to handle this cake, just some tricks can make a perfect chiffon cake!
又是很受歡迎的戚風蛋糕，這次加入香濃的伯爵紅茶Earl Grey Tea及茶葉，清新的茶味，蛋糕超鬆軟又美味！
要做好的戚風蛋糕並不難，只要注意一些小細節，新手也可輕鬆做到超鬆軟的戚風蛋糕呢～沒有牛油的蛋糕，罪惡感也減少，是下午茶的好選擇～
Use 70ml of water to make tea (with one tea bag), and also grand the tea leaves into fine pieces.
用70毫升熱水泡伯爵茶（1個茶包），待涼。另外，將茶葉磨成粉狀
In a large bowl, use an electric mixer to beat the egg whites and sugar until stiff peak formed, then set aside.
在大碗內，用電動打蛋器打發蛋白，打至出現大泡泡，加一小匙檸檬汁（*這有助打發蛋白）然後分3次慢慢加入糖。打發至乾性發泡狀態（*打好的蛋白霜拉起時呈”不下彎”的尖挺狀）
In another bowl, beat the egg yolks with sugar for a minute, then add in oil, milk , tea, tea leaves, sift in cake-flour and mix well.
先用電動打蛋器打發蛋黃及糖，打發約一分鐘成蛋黃糊，加入菜油，茶，茶葉及牛奶拌勻，然後篩入麵粉拌勻，至幼滑沒有粉粒。
Add 1/3 of the meringue into egg yolk-mixture, gently mix it until well combined. Then add another 1/3 of the merginuge, gently fold it, and the rest of the meringue.
將蛋白霜分次加入蛋黃糊中，輕力拌勻 *不要大力攪拌。
Pour the mixture into a 6-inch tube pan, then tab on the counter few times to release the air. You can use a knife or spatula into the batter, to burst the air bubbles.
Then pop in pre heated oven on 170C for 30 -35 minutes. Once take the cake from the oven, tap few times on the counter then cool it upside down. (which help to cake from shrinking)
將蛋糕糊倒入烤模內，用膠刮或牙籤在糊內劃數圈，然後再將蛋糕模從10厘米高處摔數下（*這可令氣泡跑出）放入已預熱170度烤焗爐，焗約30-35分鐘。
將蛋糕從焗爐拿出後，立刻拿起重重摔數下，然後倒扣放涼（可將蛋糕模放倒扣在瓶口上） *這樣可防止蛋糕塌下來。
Leave it cool completely then unmold it.
待蛋糕完全待涼後，用刀脫模。
- Ingredients
- 2 egg yolks
- 40 gram sugar
- 70 ml Earl Grey Tea
- 8 gram Earl Grey Tea leaves
- 40 ml milk
- 30 ml vegetable oil
- 100 gram cake flour
- For the Meringue
- 2 egg whites
- 40 gram sugar
- 材料：
- 蛋黃 -2隻
- 糖- 40克
- 伯爵茶 -70毫升
- 伯爵茶葉 -8克
- 牛奶- 40毫升
- 油- 30毫升
- 低筋麵粉- 100克
- 蛋白霜材料：
- 蛋白- 2隻
- 糖- 40克
- Use 70ml of water to make tea (with one tea bag), and also grand the tea leaves into fine pieces.
- In a large bowl, use an electric mixer to beat the egg whites and sugar until stiff peak formed, then set aside.
- In another bowl, beat the egg yolks with sugar for a minute, then add in oil, milk , tea, tea leaves, sift in cake-flour and mix well.
- Add 1/3 of the meringue into egg yolk-mixture, gently mix it until well combined. Then add another 1/3 of the merginuge, gently fold it, and the rest of the meringue.
- Pour the mixture into a 6-inch tube pan, then tab on the counter few times to release the air. You can use a knife or spatula into the batter, to burst the air bubbles.
- Then pop in pre heated oven on 170C for 30 -35 minutes. Once take the cake from the oven, tap few times on the counter then cool it upside down. (which help to cake from shrinking)
- Leave it cool completely then unmold it.
Based on 5 Review(s)My New Cookbook
