Spongy and airy Early Grey Chiffon Cupcake filled with light Earl Grey Cream is the perfect dessert for an unforgettable dinner!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 530 mins Serves : 10 cupcakes
INGREDIENTS:
- Egg Yolk Batter
- 4 Egg Yolks
- 35 g Icing Sugar
- 40 g Vegetable Oil
- 40 g Whole Milk
- 1 Earl Grey Tea Bag
- 75 g Cake Flour
- Meringue
- 4 Egg Whites
- 100 g Caster Sugar
- Filling
- 200 g Whipping Cream, Chilled
- 1 tbsp Icing Sugar
- 1 Earl Grey Tea Bag
DIRECTIONS:
Cake Batter
- Infuse milk and earl grey leaves overnight, set aside to room temperature before using.
- Preheat oven to 160C.
- Whisk egg yolks with sugar.
- Add in oil and infused earl grey milk.
- Sieve in cake flour and set aside.
- Egg Whites: Whisk egg whites till foamy and gradually add in sugar.
- Whisk till almost stiff peak forms.
- Fold in meringue into the egg yolk mixture.
- Pour batter into chiffon cups and give it a few slam on the table.
- Bake in preheated oven for 20mins.
- Immediately oven turn and cool cake when it’s done.
Filling
- Whisk all ingredients together till stiff peak.
- Pipe into cupcakes and chill 2 hours before serving.