Today’s menu is Earl Grey Chiffon Cake with Whipped cream.
I made another earl grey dessert because you seemed to love my earl grey cream puffs video.
I decorated it with creamy whipped cream and it looked adorable and it was fluffy like a cloud. Definitely Instagram worthy!
Chiffon cake is should be completely cooled upside down in order to prevent from collapsing. Do this, and you won’t fail.
* Ingredients (Mold size: 16cm)
2 egg yolks, 40g sugar, 1tsp vanilla extract, 70g cake flour or all purpose flour, 40g oil, 40g earl grey tea
4g baking powder, 2g or a pinch of salt, 4 egg whites, 50g sugar, 3g earl grey powder
* Recipe
1. Brew earl grey in hot water.
2. Separate the egg whites and yolks.
3. Beat the egg yolks with sugar and vanilla extract. Add earl grey tea and oil and keep beating until pale yellow.
4. Add sifted cake flour, baking powder and salt and mix well.
5. Beat the egg whites and make meringue.
6. Fold in the meringue in parts into the egg yolk mixture, be careful not to sink the meringue.
7. Spray water in chiffon mold and pour the batter up to about 80%.
8. Bake in preheated oven at 175℃ for 30~40min.
9. Flip the chiffon, in the mold, upside down until completely cooled and take it out.
10. Decorate with creamy whipped cream and serve!
* Music - Happy step (음원제공: 모두컴)
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