Earl Grey Lemon Chiffon

When I saw this recipe from "The Kitchen Story", I tell myself must give it a try.  It is my first time baking tea chiffon and I can say I like it.  I can smell the nice aroma of earl grey when it is almost finish baking in the oven.  Thank you "The Kitchen Society" for sharing your recipe.

Recipe adapted from https://thekitchensociety.comand with my minor adjustment stated

Ingredients:

5 egg whites (I used egg weighing 58g without shell)

70g castor sugar

40g veg oil (I used 50g unsalted butter)

100g top flour (I used cake flour)

1tsp baking powder

1/4tsp cream of tartar

5 Earl grey tea bags

90ml milk

1/2 tsp vanilla bean paste

1 lemon zest

5 egg yolks

18cm tube pan (I used 19cm)

Method:

1. Pour milk in a small pot with 3 tea bags in it.  Let it heat up till hot. Off heat and cover the pot for 30mins.

2. Sift flour and baking powder together.

3. Separate egg whites and yolks.

4. After 30mins reach, squeeze the tea bags and remove the tea bags. Then add butter into the pot and heat it to melt the butter. Once you see bubbles appear at the side of the pot, off heat.

5. Add in egg yolks, vanilla bean paste, tea dust from 2 tea bags, lemon zest and mix it using hand whisk.

6. Add in the sifted flour and baking powder and mix it with hand whisk.

7. In an electric mixer, whisk egg whites at high speed till foamy. 

8. Add cream of tartar when it turn foamy.

9. Add in sugar in 3 batches and continue to whisk till stiff peak form.

10. Mix 1/3 of the meringue to the egg yolk mixture.

11. Transfer this mixture into the reminding egg whites mixture. Use spatula or hand to fold in the mixture thoroughly.

12. Pour batter into tube pan and bake at 160deg for 45 mins.

NOTE: Temp and timing depend on individual oven.