Thank you for trying this recipe and I’m so happy to hear you and your coworkers enjoyed it! If you’re afraid of burning (smaller oven), try covering with foil. I hope you enjoy this recipe! Hi Nami, this looks delicious! EARL GREY CHIFFON CAKE Makes 1 x 20cm chiffon cake This recipe uses the Sakura Chiffon Cake Tin. This actually motivated me to learn how to bake so that I can enjoy my favorite Earl Grey baked goods at home. Making it kinda like egg pudding texture with a big hole at the bottom. Using a spatula, fold in ⅓ of the egg whites to the batter until the mixture is homogeneous. Thank you. I love Earl Grey tea. The recipe works well as it is so I haven’t experimented without BP yet. Every bite fills with the fragrance of Earl Grey tea, and though I usually have my cake with a cup of coffee, I think pairing this cake with a cup of freshly brewed Earl Grey tea is simply divine. This video is pretty old, and back then we were testing different kind of music to see what works. So light and delicious. Avoid plastic bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites. And also is it because i used regular 15cm pan and 7cm in height without hole in the middle? Are you sure? Whats the estimate baking duration please? I ended up doubling the recipe because I only had a 10 inch angel food cake tin, but it worked out just fine. Fold 1⁄3 of egg white batter into egg yolk batter with a whisk/spatula until well mixed, then pour this into the remaining egg white batter and fold again until well mixed. I tried it yesterday, and although it tasted wonderful, my cake did not rise well. So happy to hear you like this recipe! . Thanks so much again! Definitely saving this one and baking it many more times again! Sure, it’ll be good enough for baked goods. Hi Valerie! , I’m living in USA. Have you tried Earl Grey flavored baked goods before? Your comment is awaiting moderation. I lowered the cooking temperature to 325 (on bake, not convection) and cooked for 55 minutes. How do I adjust the earl grey ingredients if I’m making it in a 10inch pan? 1) Lack of baking – need to bake 5 minutes longer and see. Hi Nami!! i.e. My family & friends love it a lot. Usually when I hear shrinking, it’s related to the egg white. Bake in the preheated oven of 180 Celsius (350 Fahrenheit) for 15 minutes. I use Republic of Tea brand but can be any other brand, but use good tea! Preheat the oven to 340 ºF (170 ºC). (The video does say 107C but I didnt watch the video until my cake went into the oven..). Design by, (3 oz, or ½ cup and take away 1 Tbsp) (separated), neutral-flavored oil (vegetable, canola, etc), (⅔ cup and remove 2 tsp; If you're using a cup measurement, please. I would love to try your recipe but could you kindly teach me or share with me the measurements of 6 inch chiffon tin pan instead?? or may be 3 egg yolks are too much for that portion? Leave cake … Not sure how much coconut milk/cream should I use. Second it said 1 TSP of tea leaves to blend in the cake mixture. What I like best about chiffon cakes is they are so fluffy and bouncy, and not too sweet. Watch out for the oil content as sesame paste is quite oily so you need to adjust the amount of oil too. If you haven’t tried making a chiffon cake before, you will have to trust me when I say it’s one of the easiest cakes to bake. For the chiffon cake batter, we will need eggs, canola oil (or other neutral-flavored oil), cake flour, baking powder, salt, powdered sugar, and vinegar (or cream of tartar). Earl Grey works great for baked goods (and known for that). Now my cake is still wet after 30mins of baking at 107C. I modified to the following for 8-inch: ~5g powdered tea leaves But I’m not too sure if they greased the pan. If you don’t like Earl Grey, try my Green Tea Chiffon Cake or Meyer Lemon Chiffon Cake. I’m so happy to hear you like Japanese food and enjoy my recipes. I made three of them they were so good! Hi Jia! I’m sending positive energy your way! Hi! I have a NutriBullet Pro but not sure if I can use it for dry ingredients. Thank you for trying this recipe! We live in a small space and don’t have space for another cookware. This recipe works with so many different flavors and you’re already making different versions, which made me happy! If it’s hard to calculate (sometimes can’t divide eggs etc), you can duplicate the recipe and make the small version with the leftover. Thanks so much again Nami for the wonderful posts. Its so generous of you sharing all your secret recipes with us all. Thank you so much for trying this recipe! Homemade cake flour instruction is on the Note section in the recipe or you can click “cake flour” in the ingredient and the cake flour page has a homemade cake flour recipe. If you add a puree to this recipe, we recommend adjusting the water amount. I am not a big tea drin… You use 90 ml of hot water to make tea, but at the end you will only need 60 ml. Im using regular 15cm aluminium pan to bake this cake. Should I flatten the lumps? If you pour 4 Tbsp, you may not be able to get 4 Tbsp. Thanks so much Marguerite! Thanks, Nami-san! 4. 1) Do you have recipe for Pandan chiffon cake? . I hope you don’t mind I loved this recipe so much I adapted it for a recipe for my blog: http://www.rhiansrecipes.com/2016/09/10/earl-grey-blackberry-chiffon-cake/ Required fields are marked *, I am a Chinese Indonesian currently living in Minnesota with my husband. This post may contain affiliate links. Hope this helps! . Yes, your recipe is fine Thank you for all the information you have provided as well! I never use voice over for my videos explaining the cooking process, I use caption. 3) The meringue wasn’t made well (under/over beaten). I strongly recommend loose tea leaves for better taste. Put the fresh milk in a little sauce pan. Then I noticed on the “Green Tea Chiffon” recipe that you mention that non-stick pans will not work, so that was my mistake! For information about our privacy practices, please visit our website. Hi Clairice! It was too bad that she lost the sheet though. Hi Tamu! I’m in New Zealand where there is no such thing as cake flour. hi your recipe looks wonderful, I was wondering if I could try it with a 23 cm pan instead! I hope your cake will turn out well at the end! Anyway, what is the song that is playing in your youtube video for this earl grey chiffon cake? I believe you can substitute with potato starch or arrowroot powder, although I had never used it before. If it comes out clean, it should be done. Also can you tell me which NutriBullet food processor you used to grind the tea leaves? Hi Melissa! I am including about 2 Tbsp. Hi Huda! Let it cool completely. Also, please say hi to Miso for me! . Can I also substitute the water for milk? Everything came out perfectly! I’m so glad you enjoyed this recipe. I used to think it would be intimidating to bake chiffon cake as well, but it turned out to be less challenging than I had presumed. Hi Sarah! I have never tried it with the bundt pan though. I’m so happy to hear your chiffon cake came out well and enjoyed by your family and friends. Thank you so much for your reply and I am looking fwd to make this cake again! . Keep an eye on the cake and insert the skewer to see if it’s done. Can you advise how to tweak the measurements please for the ingredients to fit an 8 inch tin? Personally, I don’t recommend. Heat the milk until hot but not boiling, then add the tea bags to steep following the tea packaging instruction. Hi Alyssa! Hi Quinta! For my first try, despite adding sugar at the wrong step, the cake still turned out quite good, though I think it wasn’t tall enough. But mine didn’t rise as much as the one shown in your video and also shrank quite a bit when it was cooling down (I’ve turned in upside down as suggested in the recipe). Please see the basic ingredients for 6-inch pan (and adjust the rest of the ingredients). . After 15 minutes, reduce the oven temperature to 160 Celsius (320 Fahrenheit). Hi! I specified the amount in Tbsp. Hope you can help out and advise. I’m happy to hear that. Earl Grey Chiffon Cake. , Hi Hesper! 8-inch measurement can be found here: https://www.justonecookbook.com/perfect-chiffon-cake/, Hi Nami, I made this cake last week and really love it so much! The citrus flavor comes from oil extracted from the rind of a bergamot orange. I’m really happy to hear you liked the recipe. xo. I’m so glad to hear that you and your family enjoyed this cake! Hi Wendy! Thanks for writing your kind feedback. Earl Grey Chiffon Cake with Lavender Meringue Icing - a light and airy delight of a cake! Hi Severin! 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