Earl Grey Chiffon Cake - Tay Ling Ling's Recipe by TinaChua. A Thermomix <sup>®</sup> recipe in the category Baking - sweet on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Earl Grey Chiffon Cake - Tay Ling Ling's Recipe

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Ingredients

6 person(s)

Earl Grey Chiffon Cake - Tay Ling Ling's Recipe

Cake

4 eggs
1 portions earl grey tea bag contents, remove tea bag shell
60 g caster sugar
35 g Milk
30 g vegetable oil
80 g sifted plain flour

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6
7

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9

Recipe's preparation

Preheat the oven to 180 °C using top and bottom heat without fan. Empty earl grey tea contents into bowl and add sugar. Blitz caster sugar and earl grey tea leaves 1 min speed 10 to turn to icing sugar Give the lid a few good knocks to let sugar powder stuck to the lid fall back into the TM bowl. Pour out to the milk mixture and set aside.

Insert the butterfly. Add eggs and beat the mixture at 10 min/ 45°C/ sp 4.

Continue to beat for another 3 min/ sp 4 (no temperature setting)

Add oil, milk and sifted plain flour and mix at 5 sec/ sp 3.
Remove butterfly, use spatula to scrape down any batter or flour stuck to the butterfly. Stir the batter 2-3 times in the same direction to ensure all the flour has mixed in. Pour the batter into chiffon mould and tap it twice against the countertop to remove big bubbles. Bake the cake in the preheated oven at 180°C for 25 to 30 minutes. Insert a skewer to check for doneness. Do this at most 5 minutes before the end of baking to avoid causing the cake to sink. (The cake will rise well and towards the end of baking it will start to sink and stabilise at a height in between the initial batter height and the highest height during baking) Invert cake tin immediately on a rack to cool for 10-15 minutes. Then remove cake from tin by running a sharp knife/ spatula along the sides to separate the cake from the tin. Let the cake cool down completely. Store the cake in an air-tight container. It can keep for a few days without refrigeration.

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Tip

Alternatively, you can beat the tea leaves (without milk) together with the egg and sugar mixture.

Photo is using Whipped Cream recipe on Cookidoo and fresh fruits to garnish. Serve chilled.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.