Earl Grey Chiffon Cake with Lemon curd sauce
So I am trying to do a different tea chiffon cake and my choice is Earl Grey with its aromatic floral/citrus bouquet which came from the oils of bergamot orange.
Ingredients for the Hazelnut Butter Cake.. cream butter and sugar (I used brown sugar) together. Add eggs one at a time till fully combined. Stir in 2 tbsp condensed milk and self-raising flour. Alternative with milk. Bake at 170C for around 45 minutes. Once I have inverted the cake from the tin, I pour the salted caramel sauce over the cake and then allow it to cool.
Ingredients for the salted caramel sauce.. granulated sugar, cream butter and sea salt flakes.
Hazelnut Butter cake with salted caramel sauce.
Next Earl Grey Chiffon Cake- adapted recipe from JustOneCookbook.
Lucky to have just 3 packets of teabags left. The bright red/amber colour come from the black tea. One teabag is steeped in 90 ml of hot water to get around 4 tbsp of tea.
the tea from the other 2 teabags are stirred into the egg and sugar batter. If you are using loose tea leaves, you will have to grind them to fine powder before adding into the batter.
egg whites whisked to stiff peak before combining with the egg mixture.
The grated lemon zest adds a citrusy and zesty flavour to the cake as well.
The cake was cut while still hot, hence the crumbly pieces.
This cake can keep well and still moist after 2 days (besides tasted better!)