Pour boiling water into a heat proof dish and add earl grey leaves. Allow to stand for 10 minutes and then strain. Use 30 g of tea liquid from here. If there is not quite enough liquid add extra water.
Put earl grey tea leaves into the mortar and pestle and grind finely.
Sift the ☆ dry ingredients.
Put 30 g of tea liquid from Step 1 into a bowl. Then add Steps 2 and 3 in that order. Stir well with a whisk each time.
Put egg whites into another bowl and beat with an electric mixer on high speed. Add sugar in two separate batches and continue beating until meringue forms stiff peaks.
Take 1/3 of meringue and add into the batter. Mix slowly with whisk. It is okay if there are small meringue lumps left in the mixture at this stage.
Transfer this mixture into the Step 5 meringue bowl and then use a spatula to cut and fold until the mixture is homogeneous.
Pour the batter into the chiffon pan. The batter should leave a ribbon pattern on the surface for the ideal consistency.
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.
Bake in preheated to 170℃ oven for 30 ~ 35 minutes. If it looks like it will burn, cover with aluminum foil.
Once it is baked, turn upside down immediately and rest the pan on a tall heavy bottle. Leave 2 ~ 3 hours to cooling completely.
Remove from mold by running a knife or hands around the cake.
This cake is fluffy and melts in your mouth.
Story Behind this Recipe
I made this chiffon cake as a thank you gift.
Please use normal vegetable oil, not light oil. When adding meringue to the batter and mixing, try to mix slowly and gently to retain the tiny air bubbles.