Earl Grey Chiffon Cake

Tall and proud – success!

Recipe from Domestic Goddess Wannabe as usual.

I used 3 eggs, and the batter filled 3/4 of the pan. I also strained out the tea leaves as I don’t want any tea leaves in the cake. Reduced the sugar by 10g. The rest was the same.

Baked at 170ºC for 35 minutes.

Nice dome. Cracked as usual.

Rose above the pan! This was unexpected. Probably due to the baking powder.

The cake did not sink much after cooling. It ended up having the same height as the pan, which was higher than the batter! Very impressed! 😀

This side was under the hot spot of the oven. It cooked too quickly and collapsed a little.

Very nice height!

Crack crack crack….

Close-up of the cake structure. Full mark for this one. Perfect texture.

Tall and proud!

The cake’s texture was spot on. Even the cracked areas were OK, albeit a little denser.

Taste though was a bit of a let down. 3 Twinings Earl Grey tea bags did not give the cake enough flavour. It was too mild. Next time, I would use some milk and of course, more tea!

Great bake 👍