Earl grey chiffon cake

I've made chiffon cake before and they turned out okay I guess but this recipe from Happy Home Baking is absolutely delicious! I also just realised that I had previously presented the cake the wrong side up. The bottom/flat side of the cake is meant to be the top of the cake.

The aroma of earl grey filled the kitchen whilst the cake was in the oven. The earl grey taste is very distinct and the cake turned out light and fluffy. Will definitely use this recipe again but maybe make a different flavour like orange or lemon.

I remembered to take pictures for most of the steps! I got excited whilst taking pictures of the beating of the egg whites process. The only changes I made to the recipe was the addition of 1/4 tsp cream of tartar to the egg whites.

It's very important to make sure that the tube pan is grease free and dry when the batter is added to the pan.

Earl grey chiffon cake
makes one 7 inch diameter cake

A
3 egg yolks
30g caster sugar

50ml vegetable oil
75ml water

1 1/2 tsp baking powder
100g flour
1/2 tsp salt

1 Tbsp earl grey tea powder (3 sachets)

B
3 egg whites
40g caster sugar
1/4 tsp cream of tartar

1. Sieve flour, baking powder and salt together, set aside.
2. Separate egg yolks/whites and bring to room temperature.
3. Place egg yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turn pale.
4. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the earl grey powder and mix well.

5. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form. (I beat the sugar and cream of tartar with the egg whites from the start)

6. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
7. Pour batter into a 7 inch tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

8. Bake in preheated oven at 170 C for 45 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and invert the pan immediately. Let cool completely before unmold. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the centre core. Release the cake and run the knife along the base of the pan to remove the cake.