The reason why is because i have plenty of green tea leaves, but hardly any green tea powder where i live. Hi Cindy! Steep the tea bags in the boiling water, until the water cools to room temperature. Welcome to my blog! Let it cool completely. I’ve tried your chiffon cake recipes and they work really well. thedomesticgoddesswannabe.com/2014/08/earl-grey-chiffon-cake At first attemp i bake it at 22cm pan and it baked perfectly but is kinda low since the pan is too big. I’m really happy to hear that you enjoyed this cake, and thank you for writing your kind feedback. Make sure you use the correct chiffon cake pan. Hi Adrienne! Otherwise, it should be okay at room temp (cool and dark place) for a few days. Or you can store the cake in the fridge for up to 1 week. I have watched your youtube video about this earl grey chiffon cake and tried 3 times to make this cake. . Some people use paper mold, which might work better than non-stick. Thank you so much. Thank you for sharing the recipe, Hi Jerene! Amount of batter in each and bake for how long If the flour is the best one that’s similar to cake flour… Hello Nami, But mine didn’t rise as much as the one shown in your video and also shrank quite a bit when it was cooling down (I’ve turned in upside down as suggested in the recipe). We recommend increasing more tea leaves if you like more Earl Grey flavor. 1) Did you use an aluminum chiffon cake pan? . Hi! Then I made it to surprise my husband when he came back from a trip O/S, next I want to try the lemon one. Jul 14, 2017 - A while ago, I baked a banana bread. Hi! Let us know how it goes! https://www.notquitenigella.com/2016/02/23/earl-grey-london-fog-cake Thank you for trying my recipe! I wonder if it could rise as it should be. Hope that helps! Hi Sly! xoxo. I am not sure why my subscribing system didn’t add your email address but I just added your email address manually. Hi Wendy! Hi Andrea! The cake will stay fresh at room temperature for up to 3 days. you need a chiffon cake pan that’s NOT non-stick. Hi Kati! Does it have more gluten in it (to make bread?)? Directions: 01 - Preheat the oven to 170C 340F. Trust me, you’ll be making this cake again and again. I think with the regular pan, the cake will be higher around the edges and sunken in the middle? I believe in precise measurement so there will be no mistake or guessing. If you have a different size chiffon cake pan, please read this post. Thanks for writing your kind feedback. Please don’t use non-stick. =) Add 2-3 mins more may help if this problem continues? I will like to inquire where to buy the egg separator that you use in your video. I find them rather…flavorless. Hi Jia! I’d increase slightly as you’re making more batter. This summer was the first time I tasted an Earl Grey chiffon cake and since then I wanted to try and make one myself. And the last but not least: 3. I’m glad to hear my recipe was helpful. BEAUTIFUL!!!! Hi Huda! My family was very pleased with them that I ended up baking them 2 days in a row Thank you for sharing this recipe! Please check this page to modify the amount of ingredients fo your 22 cm: https://www.justonecookbook.com/perfect-chiffon-cake/. Heat over medium heat until it’s really hot, … In this recipe, you need 6 Tbsp hot water (90 ml). Unfortunately, chiffon cakes should be made in an aluminum chiffon cake pan (DO NOT use non-stick pans, and it must be a tube pan). Need some help. You can reheat the cake by putting it in the microwave for 15 seconds. Hey, I was wondering if I could possibly make this a plain vanilla chiffon? Thank you Nami for this yummy recipe! Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set … Any tips? You can definitely make it stronger by using more tea leaves (but keeping the amount of the liquid). Hi Nelly! I am going to try again tomorrow. How should I adjust the recipe for this? It has such wonderful aroma. If I reduce the liquid tea, will it help to retain the tea flavour if I add the powder tea leaves? I’m so sorry!! Hi Suli! Thank you for sharing your cooking experience and tips with us! What i mean is that i used to follow other people recipe turns out to be translated to my native language from your recipe with twisted measurements (probably due to bad translation) So that’s one thing you may need to remember. If your oven is small and you are concerned about burning, then you can insert a sheet of aluminum foil to cover the top. , Hi Nami, I have been trying this recipe for quite sometime but I have no idea why is my batter so sticky instead of a more watery form when I watch your video. According to this site (https://en.wikipedia.org/wiki/Chicken_egg_sizes), American large egg is 54.4 grams (mass) and 46 mL (3.25 tbsp) (cooking yield). Some people make chiffon cake with smaller container with leftover batter (after doubling the recipe for a different size chiffon cake pan), and heard it was successful. . Hi Christina! What do you mean by “lumps”? However, some readers told us that they used muffin pans to make other chiffon cake (matcha), and they loved it! I just don’t think it can be from the egg yolk? If it comes out clean, it should be done. And thanks for letting us know about mini bundt cake and mini loaf pans so that other readers will be able to use them. Many thanks and keep the recipes coming. Just a problem though, I’ve used top flour instead of cake flour and the cake seemed a lil flat. Thanks, Hi Jerene! Yes, your recipe is fine Hope you can help out and advise. I feel like your dry ingredients are more… which is why I asked if you use a kitchen scale to measure the flour. vegetable, canola, e.t.c. Hi Nami, this looks delicious! It was too bad that she lost the sheet though. I will try again when i have the time. Thank you so much Nami, your recipes are wonderful. As long as the meringue is on the right consistency, it will still turn great without baking powder. Hi Vivian! How do I adjust the earl grey ingredients if I’m making it in a 10inch pan? If it’s non-stick pan, you can’t use it. Can I use that and do I need to make any changes to the measurements. Hi Nami-san! Sift in cake flour, baking powder, and salt, and beat until just combined. 2) I haven’t tried, but I would suggest to gradually reduce, by 10% at a time? I like making chiffon cake also. No, I do not bring the eggs to room temperature. I use metric (grams) for my baking (unless I follow American recipes). I apologize for my late response (as I travel in Japan). Usually when I hear shrinking, it’s related to the egg white. I’m so happy to hear you like Japanese food and enjoy my recipes. Yes i do use kitchen scale but couldn’t help it if im using a wrong recipe. Hi Nami, my chiffon cakes turned out awesome! Sorry I wish I could help you more…, I baked for 55minutes to double the recipe ingredients with 23cm chiffon cake mould. Thank you!! Editor’s Note: This post was originally published on June 7, 2015. My NutriBrullet is not Pro one (I think). Thanks to you, I can make something similar to it! Hi Lexie! Earl Grey Chiffon Cake Recipe. I have the measurement here: https://www.justonecookbook.com/perfect-chiffon-cake/. Thank you so much for letting me know. Your email address will not be published. From Earl Grey cookies, Earl Grey pound cake to this Earl Grey chiffon, I can never resist any of them. 2) Lack of sugar or too much meringue (amount) I only have an 8 inch aluminum angel food cake pan. Hi Sherril! It was a bit crumbly. Do you think it could be your oil or tea or maybe bake pan coating? The cake turned out amazing and got many compliments Eventually found a chiffon cake pan although it wasn’t with a removable base so it was very hard to take the cake out of the pan. It does say 170C. Thank you very much for trying this recipe! Or do I need to add other ingredients? Is it thicker and heavier look than mine? Hi Teresa! Does the ratio seem alright? Hope you enjoy this recipe! If you deflate the egg whites too much, the cake will not be fluffy. On second attemp i didnt measure correctly and have put lesser flour so it fails because it have too much water and lack of flour. Make the Chocolate Cake: Preheat over to 350 degrees. My sister is allergic to corn/maize and I cook for the family a lot so I was happy to find an alternative. How thorough should I mix them? I am not kidding! , Hello! Hi YC! It’s a bit hard to pinpoint what went wrong without me being in the kitchen or seeing pictures of the result… But if you didn’t have any substitution, use the right tool and pan, and follow the recipe exactly, I assume you didn’t make the right meringue which could be the cause of not having the fluffy and bouncy texture…. 1) 15 cm is okay, and yes 22 cm would be way too big for this recipe. Thanks for this amazing recipe! 1/4 cup oil It turned out fabulous. I’m actually not a big fan of chiffon cake, or anything similar to sponge cake in general. Hi Nami, I am new to your website. I don’t have the small blender that’s shown in your video so I’m afraid I won’t be able to grind the tea leaves, is it OK if I just omit the ground tea leaves? Then a day later, craving for a chiffon, I decided to bake an Earl Grey chiffon cake. The recipe needs two tea bags of Earl Grey and half a cup … Squeeze out as much liquid from the tea bags, and cut open one of the tea bags to obtain a bag’s worth of tea leaves. Thanks for trying this recipe (twice!). Is there anything I can do to prevent the shrinking? P.S. Did you use an aluminum chiffon cake mold? But definitely, you can. Top flour is similar to cake flour and is ideal for chiffon and sponge cakes and swiss rolls! . EG infused cream sounds delicious. Hi Wendy! 3) I don’t use the cream of tartar. Having an oven thermometer helps to find that out. Good luck! I use … Thank you so much for your kind words. Can this be made in cupcakes mold instead? I recommend doubling the recipe or find the easy calculation to keep the same ratio. I ended up doubling the recipe because I only had a 10 inch angel food cake tin, but it worked out just fine. And adjust based on this next time? Thank you! However, you are required to “confirm” the subscription. 1 Tbsp Earl Grey loose tea leaves (5 g) (For step 2) I hope I can still save it. After folding in the meringue with the “Earl Grey” mixture, when pouring into the baking pan, the mixture quantity’s height were less than half instead of 3-quarter full. Hi there I note you very helpfully include the metric and imperial measures in your recipe. I used earl grey this time which is really tasty! Also, please say hi to Miso for me! I can see why the center of your cake is wet. Such a nice cake and not sickly sweet like many Angel or Chiffon cakes. I really want to make the earl grey chiffon cake, but I don’t have the chiffon cake pan, so I was wondering if I could use a spring pan instead? Also can you tell me which NutriBullet food processor you used to grind the tea leaves? After 15 minutes, reduce the oven temperature to 160 Celsius (320 Fahrenheit). We don’t recommend using a circular cake pan to make this Chiffon Cake. I made it today and it tasted delicious! If you have a leftover batter I would put in a small cake pan or muffin cup to try… but not a big cake pan. Hi Tamu! As Earl Grey is my all-time favorite tea, all kinds of baked goods infused with Earl Grey tea are my top choices in bakeries. This is a wonderful recipe, thank you Nami! Alternatively, you can use a mortar and pestle to grind tea leaves, or put tea leaves in a bag and crush them. 1) Do you have recipe for Pandan chiffon cake? If you don’t like Earl Grey, try my Green Tea Chiffon Cake or Meyer Lemon Chiffon Cake. . . So… if you’re referring to voice over, maybe you are talking about someone’s videos? Not sure how much coconut milk/cream should I use. Thank you for your kind words! It will take about 3-4 hours to cool it to room temperature. One of them suggested I use a thin layer of lemon curd to help with the bitter aftertaste from the earl grey leaves. Add ⅓ of the remaining sugar and continue whipping. Please check your inbox (or spam if you can’t find any email). Yay! Nonetheless, I wanted a new challenge, and bakes that have a heavy focus on rise and airyness was not something I had tried before, so here we are. but the chiffon cake shrunk a little and fell off after few minutes of inverted cooling. I adjust the sugar, since i dont like something too sweet. Are you sure? Ah now it is clear to me. Hi Kat, This looks like it’d be really fun to make! Invert eh cake pan onto a cooling rack and cool the cake upside down in its pan. Do I still grind only 2tsp of leaves +4 Tbsp of the tea or should I increase these slightly? Thanks again, and Happy Birthday to your friend! Thank you so much for the inspiration! I was wondering if a 22cm chiffon cake pan would work as well? Was it my recipe because the measurement mentioned there is all wrong. I’m glad you like Kayanoya dashi too! I’d suggest making a stronger tea (use more tea leaves). 1 cup cake flour can vary in weight if you don’t properly fill up 1 cup. But a bigger springform pan… not sure. Hi Alana! I hope you don’t mind I loved this recipe so much I adapted it for a recipe for my blog: http://www.rhiansrecipes.com/2016/09/10/earl-grey-blackberry-chiffon-cake/ Once the cake is completely cool, gently run a thin knife along the edges of the pan to unmold the cake. Hi Moon! Thanks. Hi Ri! Thank you for your kind words, Maddy. Personally, I don’t recommend. Yes, quality same. I'm Nami, a Japanese home cook based in San Francisco. Hi Jasmine! Hope it will come out nicely next time! I have never tried it with the bundt pan though. Thank you for your kind feedback. Thank u. Hi Ezra! You can add half-frozen egg whites into the bowl. In a large bowl, whisk 3 egg yolks and roughly ⅓ of 85 g (3 oz) sugar. Thank you. Good luck. , 2) If you really want a chiffon cake, you need a chiffon cake pan…. Subscribe to my mailing list to receive FREE email updates on the latest recipes. plus do you hv more flavor of chiffon recipe to share? I will try using chiffon pan next time. Spongy and airy Earl Grey Chiffon Cake, made with Earl Grey tea and perfect for a snack or dessert. Thank you! As an Amazon Associate I earn from qualifying purchases. I’m so happy to hear that your cake came out well! Hi Noa! I love tea, and I’d love to taste it one day. . I’m sorry but I don’t make the conversion. .co.uk email addresses are invalid apparently…, Hi Heather! Your cake looks amazing, can I have a slice, please? Sign up for the free Just One Cookbook newsletter delivered to your inbox! I am so sorry for my late response. Mulled Cider (with Wine) & Homemade Mulling Spices, https://www.justonecookbook.com/green-tea-chiffon-cake/, https://en.wikipedia.org/wiki/Chicken_egg_sizes, http://pastrymusings.blogspot.com/2016/08/baby-shower-olliepeacewithyou.html, http://www.rhiansrecipes.com/2016/09/10/earl-grey-blackberry-chiffon-cake/. Hi Karen! i.e. Again thank you for share this good recipe. If you put the egg whites in the freezer, the surface and edges may be frozen already, but that's okay. Thank you for your kind feedback, Adie! 1 ¼ tsp baking powder. I baked 170degree for 35mins. Thank you for trying this recipe! I have been tweaking your recipe for different flavors and they all turned out great . Thank you! . If you add a puree to this recipe, we recommend adjusting the water amount. Not very sure how this will go, will let you know after I try! How about baking with tea leaves? 2) How successful are you at making meringue (step 9)? . Hi Nami, can you use the actual blend-to-fine earl grey tea leaves instead of the tea? The cake batter needs to climb up and you need to make it upside down after baking. Hi Jean, So happy to hear you like this recipe! I really want to make this recipe but I can only find a 9″ pan. Never mind it was me confusing myself. Hi Debby! . Hi Claire! I am pretty sure it was because of the water. We have never baked the Chiffon cake in cupcakes shapes before, and we don’t know how the outcome will be… Thanks for sharing this great recipe! Thanks and happy holidays! Buy our best-selling e-cookbook for 33 more easy and simple recipes! I just saw your blog post too (http://pastrymusings.blogspot.com/2016/08/baby-shower-olliepeacewithyou.html)! Reduce 25F. Hi Nami, I am a fan of Japanese food and am loving your website! Also you will need to put the pan upside down as soon as it comes out from the oven. Even better than my carrot cake, apparently. Yes, you can use tea leaves from tea bags. I just learnt to bake chiffon cakes 2 months ago and I’ve already baked it (with different falvors!) I find that hard to believe, but this Earl Grey chiffon cake was indeed delicious. I have heard that you can make the cake, but may not be optimal result. It takes about 2-3 minutes until stiff peaks form (from the moment you switched to speed 10, but this is just a rough guide and it will vary based on stand mixers.). 02 - Put 3gr / 0.10oz / 2 teaspoons Earl Grey Loose Tea Leaves in a food processor and grind everything to fine powder. Thanks so much for this recipe, I’m looking forward to trying it! It won’t rise tall. 03 - Put 5gr / 0.17oz / 1 tablespoon Earl Grey Loose Tea Leaves in a fine sieve over a bowl and pour the Hot Water, just like as if you were making a very strong Tea. Hi Yui! I have followed your early grey recipe and it turned out really nice (so fluffy and moist) but the smell of the cake was really disturbing. thedomesticgoddesswannabe.com/2015/11/earl-grey-sponge-cake exactly. I always avoid to do that. Hope this helps! I don’t recommend… maybe you can succeed but I don’t know and I don’t want to waste the ingredients by failing so I would prefer not to recommend it. how long) as it is not directly indicated in the recipe. Or maybe I did something else wrong? It’s too bad I can’t find similar to this anywhere else… Do you live near one of daiso locations? Thank you so much for trying this recipe! Great to hear we can bake without BP. This is why a tube pan is used, so the center also has a surface to climb up. Hmm it doesn’t sound right. Thank you. Making it kinda like egg pudding texture with a big hole at the bottom. Third, it didn’t say to use ONLY 60ml of the tea). I made this cake with a bundt cake pan because I didn’t have an angel food cake pan, and the cake stuck completely to the pan! It’s my favorite tea, and the only flavor I have of quality loose tea. I’m sure other JOC readers will appreciate your feedback. I made three of them they were so good! Have you tried steeping the tea bag in milk instead of water? Hi Nami, it is ok coz my cake still turned out well after I continued baking it at the right temperature! 100ml cooled earl grey tea (infuse 1 tea bags in 110ml hot water) . Everything you need in a chiffon cake:) it’s hard to order this at a cafe now, lol! Just made this and it turned out AWESOME! Good luck! Hi Rhian! With a rich chocolate flavor, this chiffon cake recipe will soon be your favorite! The cake batter doesn’t “grab” the wall to climb up when it’s slippery. This makes a lovely cake for spring celebrations such as Easter, Mother's Day, bridal showers, or birthdays. 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