My parents are a fan of light, fluffy and not-so-sweet cakes (which is difficult for me because I do sometimes love a dense and super sweet cake), so I’ve recently been baking chiffon-type cakes.
My recent favourite is this light and fluffy earl grey cake, which can be made into cake layers or cupcakes. I love tea-flavoured cakes, this one was a hit for me. So let’s get baking!
(Makes a 6″ cake, or cupcakes)
- 100g whole milk
- 5 earl grey teabags (I used Dilmah)
- 5 egg yolks
- 80g caster sugar
- 1 tsp vanilla extract
- 50g corn/vegetable/non-flavoured oil
- 110g cake/TOP flour
- 2g baking powder
- 1/2 teabag of ground earl grey leaves (Dilmah uses ground tea leaves)
- 5 egg whites
- 1/4 cream of tartar
- 70g caster sugar
- Add the 5 earl grey teabags in the milk and leave to infuse overnight in the fridge. This is crucial to bring out that earl grey flavour
- Preheat oven to 180C/Gas mark 4.
- In a bowl, whisk together the egg yolks, caster sugar and vanilla extract (from Group A) until pale yellow.
- Whisk in the oil, and then the milk.
- Sift the flour, baking powder and tea leaves. Gently combine into the egg yolk mixture.
- In another clean bowl, whisk the egg whites until foamy and then add in the cream of tartar (Group B)
- Then, whisk in the caster sugar from Group B into the egg whites in batches until the meringue forms stiff peaks.
- Gently fold in the meringue into the egg yolk mixture in three batches.
- Separate the batter evenly into three 6″ cake pans, or into cupcake cases.
- Bake the cake layers for 20 – 30 minutes or until skewer comes out clean. For cupcakes, bake for 15 – 20 minutes or until skewer comes out clean. It is normal for the cakes to sink when it cools down out of the oven. (Tip: for cupcakes that have shrunk, you can ‘plump’ it up by piping buttercream/whipped cream into the cupcakes)