difficulty Moderate
equipment
  • oven
  • sieve
  • whisk
  • electric mixer
  • 18cm(7inch) tube pan
author Happy Home Baking
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  1 tbsp 1 tbsp earl grey tea powder (about 3 satchels)  
  1. sieve flour, baking powder and salt together, set aside.
  2. separate egg yolks/whites and bring to room temperature. (it is easier to separate eggs when they are cold.)
  3. place egg yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turn pale.
  4. drizzle in the oil, whisking at the same time till the mixture is well combined. repeat the same with the water.
  5. sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter.
  6. add in the earl grey powder and mix well.
100 g   100 g cake flour  
  1 1/2 tsp 1 1/2 tsp baking powder  
  1/2 tsp 1/2 tsp salt  
  3 whole 3 whole egg yolks  
40 g   40 g caster sugar  
  50 ml 50 ml vegetable oil  
  75 ml 75 ml water  
  3 whole 3 whole egg whites  
  1. in a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy.
  2. gradually beat in the sugar and beat on high speed until just before stiff peaks form* (after note: after several attempts at baking chiffon cakes, i learned that the whites should be beaten until just before stiff peaks form).
40 g   40 g caster sugar