The cake is really moist, the lemon flavor makes the cake refreshing, it matches well with earl grey :)
Also, it is nice to serve with mascarpone cream!
This 2 layer cake is from 2 6" round mould (3" depth each)
Ingredients
(25cm ring mould OR 2 X 6" round mould + 1 X 6" chiffon cake mould)
Chiffon cake
250g flour
1 tbsp baking powder
1/2 tsp salt
200g sugar
2 tbsp finely ground Earl Grey tea leaves
125ml vegetable oil
5 egg yolks
grated zest of 1 lemon
grated zest of 2 limes
100ml lemon juice
8 egg whites
1/2 tsp cream of tartar
100g sugar
Mascarpone frosting
500g mascarpone
4 tbsp icing sugar
1 tsp finely ground Earl Grey tea
grated zest of 1 lemon
50g crushed pistachio nuts (optional)
Instructions - Cake
1. Preheat the oven to 180°c
2. In a mixing bowl, mix flour, baking powder, salt, sugar, Earl Grey tea, blend them together
3. Add in oil, egg yolks, lemon & lime zest. Mix well
4. Add in lemon juice, stir the batch quickly until the ingredients blend well
5. In another mixing bowl*, whisk egg whites, cream of tartar and sugar, until it becomes stiff
6. With a spetula, fold in 1/3 egg white mixture into flour mixture, with quick and light motion
Fold in the rest of the egg white mixture into flour mixture, until egg white mixture is well blended
* ensure it is clean and dry
7. Pour the batch into ungreased mould(s) carefully
8. Put it into oven, then reduce the heat to 150°c
Bake for 1hour 5mins (25cm mould) or 45mins (6" mould), or until it is golden
9. When it is ready, take it out from the oven, turn it upside down on a wire rack, let it cool
Do not remove the cake from the mould until it is completely cool down
10. When it is cool, run a knife around the edges of the mould and remove it carefully
Instructions - Mascarpone frosting
1. In a mixing bowl, beat mascarpone until it becomes soft
Add in icing sugar & Earl Grey tea, beat until blend well
2. Fold in lemon zest and pistachio nuts, mix briefly
Serve the cake with mascarpone cream
Enjoy!
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