IMG_8147the earl grey flavoured cake has been something i had been wondering about..
i wonder if it will be nice.. i decided to stop wondering and just bake it
oh yes.. it’s really nice… much better than i thought! reminds me of the aromatic hong kong milk tea
have to thank Diana for sharing this recipe
伯爵口味儿的蛋糕,说实在话我想了好长好长时间
老觉得会有多好吃呀?今天就 stop 觉得-ing。。。 就做
嘿!好吃噎!特别。。让我想起香港香浓奶茶。。 谢谢 Diana 分享食谱

Recipe adapted from Domestic Goddess Wannabe

Ingredients

IMG_81516 large egg yolks
30g caster sugar * omitted
1/2 tsp salt
80g vegetable oil * i used coconut oil
120ml hot water * i used 60 degrees C hot milk
6 bags Earl Grey Tea
150g cake flour * i used 120g as my eggs are smaller
3/4 tsp baking powder * omitted

6 egg whites
130g caster sugar * i used 90g
1/2 tsp cream of tartar * omitted

食材

IMG_8154蛋黄 6颗,大
绵白糖 30克 *我免了
盐 1/2 小匙
菜油 80克 *我用椰子油
热水120毫升 *我用 60摄氏度热奶
伯爵茶袋 6 包
蛋糕粉 150克 *我家鸡蛋偏小,所以用了 120克
泡打粉 3/4 小匙 *我免了

蛋白 6颗
绵白糖 130克 *我用了 90克
塔塔粉 1/2 小匙 *我免了

Directions/做法

IMG_8149– Preheat oven to 160°C * i used 180 degrees C
烤箱预热至 160摄氏度 *我用了180摄氏度

– Cut the tea bags, pour contents into a bowl. Add hot water and mix. Set aside
茶袋剪开,将茶叶倒入容器,加入热水混和。待用

– Sift flour and baking powder
面粉和泡打粉过筛

– Using the paddle of a mixer, mix egg yolks, salt, and sugar until mixture is light and creamy
蛋黄、盐和糖搅拌均匀

– Add oil, and continue to whisk for about 2 minutes. Add tea and leaves. Whisk for an additional one minute
加入油,继续打两分钟。倒入茶和茶叶。续打一分钟

– Add flour and baking powder in 2 batches. Mix until all the flour has been incorporated. Set this mixture aside
面粉分两次加入蛋糊中,拌匀

– Using the whisk of a mixer, whisk the egg whites until they are foamy. Add the cream of tartar and continue whisking until soft peaks form
运用打蛋器将蛋白打至发泡后,加入塔塔粉,续打至软性状

– Add sugar gradually. Whisk until stiff peaks form
慢慢加入糖,打至硬性状

– Add egg white mixture to the egg yolk mixture in 3 batches
蛋白霜分三次翻拌入面糊并拌匀

– Transfer to a chiffon pan. Tap gently to remove the larger pockets of air
面糊倒入烤盘,在案板上巧数次以去除气泡

– Bake for 55 minutes
送入烤箱烤 55分钟

– Once baked (a skewer inserted emerges cleanly), invert pan and cool cake completely
烤熟后的蛋糕去除,立马倒扣进行冷却

– When completely cool, remove cake from pan and serve
代完全冷却后,脱模即可想用

IMG_8150tea time
请茶 ~~

 

Pollution index: 33 (excellent)

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(12) Comments

  • Angie Ng (December 2, 2014)

    我来了,嘻嘻嘻~
    请我吃早餐。。。。。

  • Simon (December 2, 2014)

    hi, thanks for sharing this recipe. may i ask what is the size of your baking pan?

    • Victoria Bakes (December 2, 2014)

      Hello Simon, how are you?

      ok, as my eggs are small and i like tall cakes, i used a 17cm chiffon pan. people may use a 20cm for this. hope this helps

  • Mel (December 2, 2014)

    Chiffon cake is my all time favourite…..whichever flavour it is. And I love that 3rd pic.

  • Grace (December 2, 2014)

    这戚风蛋糕的口味特别哦!

  • LY (December 2, 2014)

    One of my favourite chiffon cakes. Yours look so fluffy. See it doing yoga! :))

  • May Law (December 2, 2014)

    亲亲, 我那日在市场里看到了这茶啊, 想到了这口味的蛋糕, 但是却不敢买下。
    我家的孩子们都不啃这口味的蛋糕, 亲你请我吃几片吧!

  • Fion (December 2, 2014)

    妳的伯爵红茶蛋糕颜色很出色哦,我上次做的浅浅滴

  • Esther (copycakekitchen) (December 2, 2014)

    I have trued earl grey milk tea chiffon cake before, so i kniw this must be good. Come on….let\’s enjoy ya 🙂

  • Cass (December 3, 2014)

    我很喜欢earl grey的香味,每次买了,都被我喝光光了,哈哈哈。。

  • Zoe (@bake4happykids) (December 3, 2014)

    Hi Victroia,

    I\’m fully convinced seeing your super \”bendy\” slice of cake 😀

    Zoe

  • Doreen (December 3, 2014)

    Hi Vic,
    我很喜欢earl grey的茶香。
    你的戚风肯定好吃的很!何况还柔软的可以做yoga!;D
    mui

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