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Earl Grey Chiffon Cake

Guaranteed to float you off to fluffy nirvana, Chef JASON TAN, head of Pastry & Bakery at At-Sunrice Global Chef Academy, shares his recipe.

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Makes a 16cm cake
Makes a 16cm cake

Guaranteed to float you off to fluffy nirvana, Chef JASON TAN, head of Pastry & Bakery at At-Sunrice Global Chef Academy, shares his recipe.

INGREDIENTS

2 Earl Grey teabags 100ml fresh milk 120g cake flour 180g caster sugar 1½ tsp baking powder ½ tsp salt 60g olive oil 4 eggs, separated 30ml cold water 2 tsp vanilla extract 1 orange, juiced and zested.

DIRECTIONS

1 Steep the Earl Grey teabags in the milk and chill overnight before straining the infusion.

2 Preheat the oven to 160 deg C.

3 Sift the flour, 80g sugar, baking powder and salt together.

4 In a separate bowl, combine the Earl Grey infusion, oil, 4 egg yolks, water, vanilla extract, orange juice and orange zest.

5 Add the liquid mixture to the dry ingredients, and mix well.

6 In an electric mixer fitted with a whisk attachment, beat the egg whites until foamy. Then slowly beat in the remaining 100g sugar until stiff peaks form.

7 Stir a third of the egg whites into the batter, and then fold in the rest of it.

8 Pour the batter into an ungreased, 16cm tube pan. Bake for about 1 hour or until a toothpick inserted into the centre of the cake comes out clean.

9 Remove and invert the pan over a wire rack. When completely cool, remove the cake and serve.

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