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1
Pour boiling water into a heat proof dish and add earl grey leaves.
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2
Allow to stand for 10 minutes and then strain.
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3
Use 30g of tea liquid from here.
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4
If there is not quite enough liquid add extra water.
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5
Put earl grey tea leaves into the mortar and pestle and grind finely.
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6
Sift together.
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7
Egg yolk mixture: Put 30 g of tea liquid from step 1 into a bowl.
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8
Then add step 2 and 3 in that order.
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9
Stir well with a whisk each time.
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10
Meringue: Put egg whites into another bowl and beat with an electric mixer on high speed.
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11
Add sugar in two separate batches and continue beating until meringue forms stiff peaks.
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12
Take 1/3 of meringue and add into the egg yolk mixture.
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13
Mix slowly with whisk.
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14
It is okay if there are small meringue lumps left in the mixture at this stage.
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15
Transfer this mixture into the Step 5 meringue bowl and then use a spatula to cut and fold until the mixture is homogeneous.
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16
Pour the batter into the chiffon pan.
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17
The batter should leave a ribbon pattern on the surface for the ideal consistency.
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18
Tap the pan few times on the kitchen counter and run chopsticks around the pan 2 ~ 3 times to release any large air bubbles that might be trapped inside.
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19
Bake in preheated to 170C oven for 30 ~ 35 minutes.
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20
If it looks like it will burn, cover with aluminum foil.
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21
Once it is baked, turn upside down immediately and rest the pan on a tall heavy bottle.
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22
Leave 2 ~ 3 hours to cooling completely.
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23
Remove from mold by running a knife or hands around the cake.
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24
This cake is fluffy and melts in your mouth.
