I have a selection of tea from Twinings. There are five flavours in the box and Lady Grey is one of them. Lady Grey is a fragrant, bright and light black tea infused with orange,lemon and bergamot flavours. This tea is a variation of the famous Earl Grey tea. This tea has citrus flavour which I find very refreshing and is perfect for chiffon cakes.
Black Tea Chiffon Cake (Lady Grey)
Adapted from Cookpad
17 cm tube pan
1 Lady Grey teabag
30g boiling water
1 Lady Grey teabag, leaves only
80g cake flour
3g baking powder
4 small egg yolk
50g castor sugar
30g vegetable oil
5 small egg white
30g castor sugar
- Preheat oven to 170C. Pour boiling water into a cup and add 1 teabag. Allow the tea to stand for 10 mins.
- Sift cake flour and baking powder together.
- Whisk egg yolk, oil,sugar and tea liquid. Add the loose tea leaves, Fold sifted flour into the yolk mixture
- Beat the egg white and sugar till stiff peaks.
- Fold in the egg white into the yolk mixture.
- Bake for 30-35 minutes.
- Once it is baked, turn upside down immediately and leave the pan to cool.
Note: As I am typing out this recipe, I realize I have forgotten to add in vegetable oil! I have just removed the cake from pan, the cake is very soft and fragrant. It doesn't look like I have missed an ingredient. I shall wait till tomorrow to taste.
Update: Tasting Done. It is simply amazing! Only a discerning chiffon expert can tell it is a tad drier than most chiffons. I love the vibrant aroma and zesty flavours of orange and lemon in it. I shall bake another Lady Grey Tea chiffon soon.
This post is linked to Bake Along 'CHIFFON' hosted by Zoe from Bake for Happy Kids, Joyce from
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