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#1872CTexperience: Lemon and Blueberry Chiffon Recipe

05 November 2018    |   02:14 PM

What’s the best way to celebrate any occasion than impressing your loved ones with a home-made chiffon cake?

We have collaborated with Florence Fong (@flofong), the popular Senior Food Editor from 8 Days, to create a tea-infused dessert recipe. 

Using our fragrant Earl Grey tea leaves (which bagged 1 star in the 2018 Great Taste Awards), Florence has created a refreshing Lemon and Blueberry Chiffon Cake, which you and your loved ones are bound to fall in love with.  

Now, let's get baking!

Lemon and Blueberry Chiffon Recipe

Lemon & Blueberry Chiffon Cake with Earl Grey Glaze

Makes two 20cm cakes

 

INGREDIENTS:

255g caster sugar 

280g top flour, sifted 

1/4 tsp fine sea salt 

2 tsp baking powder 

3/4 tsp baking soda 

8 egg yolks (use eggs weighing 60g in shell) 

115ml sunflower oil 

86ml water 

112ml fresh lemon juice (about 2 lemons) 

4 tbsp lemon zest 

1 & 1/4 tsp vanilla extract

 

Meringue:

20g corn starch 

137g caster sugar

10 egg whites 

3/4 tsp cream of tartar

140g blueberries, gently tossed in a pinch of flour 

 

Earl Grey glaze:

468g icing sugar, sifted 

90ml lemon juice (about 2 lemons) 

8 Earl Grey teabags from 1872 Clipper Tea Co 

 

METHOD:

Preheat oven to 165°C on conventional mode. 

In a large bowl, combine 255g caster sugar, flour, salt, baking powder & baking soda. Whisk to combine.

Add egg yolks, sunflower oil, water, lemon juice, zest & vanilla. Whisk by hand till thoroughly combined. Set aside.

To make meringue, combine corn starch with 137g caster sugar. Using a stand mixer with whip attachment, beat egg whites and cream of tartar on medium speed until almost creamy.

Gradually add sugar and corn starch mixture in three additions. Increase speed to medium-high and whip till meringue reaches medium-stiff peaks.

Using a spatula, gently fold in 1/3 of the meringue into the yolk batter until just combined, followed by the next 1/3.

Add remaining 1/3 meringue to yolk batter, and pour blueberries on top of meringue. Fold quickly until just combined.

Divide batter equally between two ungreased 20cm chiffon tins.

Run a chopstick around the edges of each tin, smoothen tops with spatula. 

Bake cakes until golden-brown & a skewer inserted into the center of each one emerges clean, about 50 - 55 mins.

Invert cakes onto a rack and cool completely, upside down in the tins. 

Once cool, cut around edge & base with a thin-bladed knife to release cakes from tins.

 

Earl Grey glaze:

Once chiffon cakes are unmoulded, whisk icing sugar, lemon juice and tea leaves (cut open teabags and pour out its contents) till well blended. 

Place cakes on a wire rack set over a piece of foil. Pour glaze over the tops of both cakes, allowing it to drip around the sides. Use a palate knife to smoothen the surface. 

Allow glaze to set at room temperature, about 20 mins, before serving.