I always like Earl grey tea! So got myself a big bag of the loose tea leaf from mark and spencer for baking. But I’ve only managed to bake with it for twice so far 😅
Delighted to chance upon this recipe on a thermomix group on Facebook , https://www.facebook.com/groups/ThermomixTrulyAsian/permalink/1349854305153343/
This method (I think it’s called Génoise) requires no egg separation but blitzing the sugar into powdery form before whipping the eggs at 45deg Celsius with thermomix , we can achieve cake with soft and fluffy texture!
I’ve made some changes to the recipe to make it dairy-free and I did not blitz the tea leaf with sugar like the original recipe, instead I microwaved the soymilk with Earl grey tea. Just personal preference 😅
Ingredients (makes one 20cm chiffon tube pan):
1. soy milk infused with Earl grey tea – 30g
-> Earl grey tea leaf -3g
-> soy milk- 90g (I have this leftover in fridge)
Mix tea leaf in soy milk and micro wave for 1min10sec . Set aside and let it steep , strain tea leaf before adding into cake batter. Only need 30g!
2. 5 eggs (60g with shell, mine straight out from chiller)
3. 55g caster sugar
4. 30g canola oil
5. 60g self raising flour -sifted
Steps:
- Preheat oven to 160deg Celsius
- Blitz sugar in clean and dry thermomix bowl 1min/speed 10 (I lined the cover loosely with cling wrap to avoid the powder getting stuck on the lid or fly out from the hole) . Let the sugar powder settle down in the bowl for 5 mins before uncover the lid.
- Remove the lid and cling wrap, scrap down the sugar powder that stuck on the wall of mixing bowl. Insert butterfly attachment. Add eggs and whip for 10mins/45deg cel/speed 4
- Continue to whip for another 5mins/ No temperature/ speed 4
- Add canola oil and strained tea infused soymilk then add in sifted flouring top and mix 5sec/speed 3
- Remove butterfly , use spatula to mix the batter gently in one direction for 2-3 rounds to ensure even mixing.
- Pour the cake batter into cake tin , gently tap on table to remove big bubbles. Bake at the lowest rack of the preheated oven for 30-35 minutes. (I took it out at 10 mins and use serrated knife to score some lines on the cake, and immediately place it back into oven to bake for another 20-25 mins)
- Once baked, remove from oven and bang the cake on counter top to prevent cake shrinkage. Invert the cake tin to cool completely before unmoulding.
Meanwhile, if you are interested to know more about owning a thermomix in Singapore, do contact my friend at @nancyawakiko 💖💖
