Lemon and Earl Grey Chiffon Cake

Lemon and Earl Grey Chiffon Cake

This American cake is extremely light, thanks to the use of oil instead of butter and the addition of extra egg whites. With such a virtuous cake, it is surely not a sin to add a rich mascarpone cream… The best accompaniment to this cake is, of course, a cup of Earl Grey tea.

Serves 6-8
Prep: 30 minutes
Cook: 1 hour 5 minutes

Ingredients
250 g self-raising flour
1 tbsp baking powder
½ tsp salt
300 g sugar
2 tbsp Earl Grey tea leaves
1,25 dl vegetable oil
5 egg yolks
grated zest of 1 lemon
grated zest of 2 limes
1 dl lemon juice
8 egg whites
½ tsp cream of tartar
Mascarpone cream:
500 g mascarpone
4 tbsp icing sugar
1 tsp finely ground Earl Grey tea
grated zest of 1 lemon
50 g crushed pistachio nuts

Method

[1] Preheat the oven to 170° C/340° F /gas mark 3. Sieve the flour, baking powder and salt into the mixer bowl. Blitz 100 g sugar with the Earl Grey in a coffee mill until more or less finely ground; there should still be specks of tea visible. Stir into the flour with the remaining sugar. Make a well in the centre and add the oil, egg yolks, lemon and lime zest. Mix with the flat beater on speed 2 for 30 seconds. Add the lemon juice, increase to speed 6 and beat for 1 minute. Transfer the batter to another bowl.

[2] Clean and dry the mixer bowl thoroughly. Whisk the egg whites and cream of tartar with the wire whisk on speed 8 until stiff. Gently fold the batter into the egg whites (not the other way around !) and pour into an ungreased 25 cm ring mould. Bake for 55 minutes, then increase the oven temperature to 180° C/355° F/gas mark 4 and bake for 10 more minutes. Place the cake upside-down on a wire rack and leave to cool in the tin.

[3] Make the mascarpone cream. Place the mascarpone in the mixer bowl and beat in the icing sugar and Earl Grey tea with the flat beater on  speed 4 until smooth. Mix the lemon zest and pistachio nuts. Gently loosen the edges of the cake with a knife and turn out onto the wire rack. Serve with the mascarpone cream and lemon pistachios.

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