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
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


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


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


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

  • Sift flour and baking powder

  • Using the paddle of a mixer, mix egg yolks, salt, and sugar until mixture is light and creamy

  • Add oil, and continue to whisk for about 2 minutes. Add tea and leaves. Whisk for an additional one minute

  • Add flour and baking powder in 2 batches. Mix until all the flour has been incorporated. Set this mixture aside

  • 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

  • Add sugar gradually. Whisk until stiff peaks form

  • Add egg white mixture to the egg yolk mixture in 3 batches

  • Transfer to a chiffon pan. Tap gently to remove the larger pockets of air

  • 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

  • When completely cool, remove cake from pan and serve

IMG_8150tea time
请茶 ~~


Pollution index: 33 (excellent)


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