Resep Earl grey chiffon cake (>‿◠)✌ Aromanya relaxing bgt!

♥ EARL GREY CHIFFON CAKE ♥
By : Bake and Heat
Duration : 60 mins
portion : 1 pan of cake + 2 small cup of cakes ( i use Taiwan's small chiffon cake mold )
Level : Intermediate 

     A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both batter and foam type (sponge type) cakes.
Instead of the traditional cake ingredient butter, vegetable oil is used; but this is difficult to beat enough air into. Therefore chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff and folding them into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners. Its oil-based batter is initially blended before folding into the meringue.
source from wikipedia . 

 ( Chiffon cake will taste&smells better after being chilled overnight/ more than 8 hours in the chiller).

INGREDIENTS : 
♥   5 egg whites
♥   150grams white granulated sugar
♥   1/2tsp cream of tartar
 -------------------------------------------------
♥   3 egg yolks
♥   100grams cake flour ( low protein wheat flour )
♥   1/2-1 bag of earl grey tea ( adjust to your liking ,i use half pack only )
♥   70ml vegetable oil

♥   80ml Milk
♥   1tsp Baking powder
♥   1/2tsp vanilla extract ( optional )

♥   pinch of salt ( optional )

INSTRUCTIONS: 

1.  Pre-heat oven at 160'c-170'c. ( depends on each & every oven ).
2. In a bowl, add in egg whites, whisk till bubbly ( 1minutes ),add in cream of tartar and a third of the sugar, mix with high speed till foamy for 2minutes.
3.  Add in another 1/3 of the sugar, mix again with high speed till smooth & foamy for 2 more minutes.
4.  Add in the rest of the sugar, mix till it forms a soft peak meringue (70%), turn off the mixer, set aside.
5.  In a bowl, add in egg yolks, milk,earl grey tea & oil, whisk till well combine.
6.  In another bowl, Sieve flour,baking powder, vanilla extract & salt ,mix well.
7. Make a well in the center of the flour mixture, Pour in the egg yolks mixture and whisk till it forms a smooth paste.
8. Take 1/3 of the meringue ( egg whites mixture ) with a spatula,slowly fold it into the egg yolks mixture till well combined. (make sure you don't over-mixed the batter).
9.  Take another 1/3 of the meringue and fold it into the egg yolks batter and repeat till all the meringue mixture has incorporated well with the egg yolks' mixture.
10.  Pour the batter into a chiffon mold till 80% full. ( Don't pour it too full because the batter will rise and it will leaked out when the cake is baked in the oven ).
11.  If you have left-over batter, pour them into cupcakes cup, based with tin cupcakes mold.
12.  Bake in the oven for 40-50 minutes till its golden brown and baked thoroughly.
13.  You can remove the cake from the mold after the cake has been chilled.
    
    
    ♥ TIPS FOR BAKING A TASTY EARL GREY CHIFFON CAKE♥  

1.  Use good quality and fresh ingredients. Especially the eggs. Fresh eggs will create a very airy batter & meringue to help the cake rises and bakes perfectly. Not fresh eggs will result in a not perfectly risen cake.
2.  You can substitute vegetable oil with olive oil for a healthier cake.
3.  If you don't like it too sweet,you can reduce the sugar to 130grams ( don't reduce the sugar less than 130grams, because the egg whites need the sugar to help it forms a stable meringue batter).
4.  Make sure you don't over-beat the batter. the trickiest part is when you fold the meringue batter to the egg yolks batter. make sure you scrape the batter slowly & evenly from sides to sides,from bottom to the top. 
5. You can substitute earl grey tea with any other flavored tea you like.
6. Never open your oven door while the cake is baking. Opening the oven door in this process might result in a deflated cake. Make sure the cake has been baked perfectly before opening the door. ( at least it has been 35 minutes in the oven ).
7. To prevent the cake for having big air bubbles in it, Once you have already poured in the cake batter, Tap the cake mold 2-4times on the counter top before putting them into the oven.
   
   ( Tapping the cake mold before baking it in the oven will result in a soft and delicately nice airy textured cake. No big holes of air bubbles in it. ).
8. Because chiffon cake is so airy & light, it can be easily deflated. To prevent it from deflating, make sure you flip over the cake mold upside down. So the gravitation will help the cake to stay in shape & firm while it's chilling.
   
   
   Enjoy baking this tasty cake at home ,♥ Happy Baking ♥ ^_^