Week 29: Earl Grey and milk chocolate chiffon cake

The Earl Grey chiffon cake is inspired by Anna Olson’s Back to Baking. As I have been making a few pandan chiffon cakes in the past few weeks, I thought something different will be nice. While there is a recipe for Earl Grey chiffon in the book, the one I finally used is adapted from the pandan chiffon cake recipe I used before.
Makes an 8-inch chiffon cake


4 egg yolks

10 grams caster sugar

80 grams cake flour

1 teaspoon baking powder

80 ml whole milk

8 grams Earl Grey tea leaves

45 grams milk chocolate, melted

1 teaspoon pure chocolate extract

2 Tbsp olive oil

4 egg whites

45 grams caster sugar

½ teaspoon cream of tartar


1) Preheat oven to 170C (338F).

2) Bring milk to boil. Remove from heat and let tea leaves steep until mixture cooled to room temperature. Strained.

3) Beat the egg yolks with a balloon whisk and mix in 10 grams of sugar. Add milk, melted chocolate, and chocolate extract. Combine well.

4) Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.

5) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 45 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.

6) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.

7) Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C, continue to bake until cooked through. A needle comes out clean when inserted in the middle.

8) Remove cake from the oven. invert the pan immediately. Allow it to cool completely.

If you find that the cake is rising too much from the heat, you can also cover the top of the tin with foil loosely. Unfortunately, the top of my cake still cracked, but I reckon it would be worse if left uncovered. Am going to continue trying until I can achieve a perfect chiffon cake.


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