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How To Make Earl Grey Chiffon Cake Recipe アールグレイシフォンケーキの作り方 （レシピ）
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=IAp4NSNTMY0
== PLEASE READ! == At 3:05, temperature should be 170C, not 107C. Sorry about the typo! We uploaded new video here: • How To Make Earl Grey Chiffon Cake (R... • Spongy and airy Earl Grey Chiffon Cake, made with Earl Grey tea and perfect for a snack or dessert. • For the complete recipe, please visit: http://www.justonecookbook.com/earl-g... • Ingredients: • 2 tsp. (3 g) Earl Grey loose tea leaves • 1 Tbsp. (5 g) Earl Grey loose tea leaves • 6 Tbsp. (90 ml) hot water • 3 large eggs • 85 g (3 oz, or ½ cup and take away 1 Tbsp.) sugar, separated • 3 Tbsp. (40 ml) vegetable oil • 75 g (2.6 oz., or about ⅔ cup) cake flour (See Note for homemade cake flour recipe) • 1 tsp. (3 g) baking powder • Equipment you will need • 1 17-cm (about 7”) chiffon cake pan (Do not grease the pan. Chiffon cakes cling to the sides to rise. If you grease the pan, they will not rise as high.) • • Purchase Chiffon Cake Pan: • 17 cm aluminum chiffon cake pan from Amazon: • http://amzn.to/1KjtdO2 • 7 inch round angel cake pan with removable base from Amazon • http://amzn.to/1F3sTMt • • All-Purpose Flour vs. Cake Flour: • All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can't find cake flour, use this substitution: • Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp corn starch = 1 cup cake flour). Be sure to sift the flour 3-4 times to distribute the corn starch well. • • Tips for beating egg whites: • -- Make sure your beaters and mixing bowl are clean and dry. A speck of oil or egg yolk on either one can minimize the volume of the beaten egg whites. • -- Avoid plastic bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites. • -- Use a bowl that's wide enough to keep the beaters from being buried in the egg whites. • -- Do not overbeat or underbeat egg whites -- your cake may fall. Egg whites should be stiff but not dry. • • Music courtesy of Audio Network: Crazy Like Me • http://www.audionetwork.com/browse/m/... • ------------------------------------------------------------------------------- • Check out my blog: http://www.justonecookbook.com/ • ------------------------------------------------------------------------------- • ❀ Follow Just One Cookbook ❀ • ♥ Google+: https://plus.google.com/u/0/+NamikoChen/ • ♥ Facebook: / justonecookbook • ♥ Twitter: https://twitter.com/#!/justonecookbook • ♥ Pinterest: / justonecookbook • ♥ Instagram: / justonecookbook • -------------------------------------------------------------------------------
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