Azuma's chiffon cakes are perfection - soooooo high and light and perfectly formed! My attempt was a little misshapen, not nearly as tall, and stuck to the sides of the tin. /o\ Nevermind. Everyone ate up their slices. The Serendipity icecream on the side probably helped though!
This is a slightly different recipe to the one I used previously, and it resulted in a much higher cake.
Earl Grey Chiffon Cake
3 tbsp high quality loose leaf Earl Gray tea. Tea bags will not work since the tea leaves have to be large and not ground up.
Dry ingredients:
256g self-raising flour
285g granulated/caster sugar (on 2nd attempt I reduced this to 180g and it was fine)
1 tbsp baking powder
1 tsp table salt
Wet ingredients:
5 large egg yolks
1 cup freshly brewed and cooled earl gray tea (on 2nd attempt I added 2 cups and it was better!)
1/2 cup vegetable oil
1 tsp vanilla essence
Egg whites:
8 large egg whites
1/2 tsp cream of tartar
57g granulated sugar
At least 2 hours before making the batter, brew the tea using 3 Tbsp tea leaves and 1.5-2 cups boiling water.
Let the tea sit for at least 15 minutes (up to 2 hours for darker color) before straining out the leaves. Reserve the tea and the leaves separately.
Separate 8 eggs (you need 5 yolks and 8 whites).
Preheat the oven to 165C (325 F).
Sift together the dry ingredients (flour, sugar, baking powder, salt) into a large bowl.
In another bowl, beat the wet ingredients (yolks, tea, oil, vanilla) until smooth.
Gently stir the wet ingredients into dry ingredients along with 3 tablespoons of of very well drained tea leaves. Stir until the flour streaks disappear and most of the flour lumps are gone.
Whisk the egg whites and cream of tartar on low speed; a beater or stand mixer is best. When frothy, increase the speed to medium-high and beat until soft peaks form. Gradually add sugar and beat to stiff peaks.
Gently fold egg whites into the egg yolk mixture, a third or quarter at a time.
Pour into an angel cake tin or tube tin, and bake for about 60 minutes.
Cool upside-down for 90 minutes. If the cake's come up over the edge of the tin, prop the tin on the neck of a wine bottle or similar so the cake isn't crushed.
When cool, remove from the tin, still upside-down, and serve.
From Beyond Salmon.
Mine wasn't too pretty, as I said - oh well! Here's some massacred remains. You can see some unevenness in the colouring, which means I should probably have folded it a little more carefully:
Usually I'm quite good at separating eggs but this time I was rubbish at it. I must've cracked three yolks in the course of making the chiffon cake! To use up all the leftover eggs, I decided to make a frittata for dinner. The original recipe doesn't include potatoes so feel free to omit them.
Smoked Salmon, Caper and Dill Frittata
5-6 eggs
1/2 cup cream
1 tsp finely grated lemon rind
200g potatoes, sliced thinly (I used desiree potatoes)
100g red onion, sliced thinly
1/2 cup chopped fresh dill
2 tbsp drained baby capers, rinsed
200g sliced smoked salmon
Pre-heat oven to 175 C. Oil a 20cm square cake tin, casserole dish or similar, and line with baking paper.
Pan-fry potatoes in olive oil until just cooked; drain on kitchen paper.
Whisk eggs, cream and rind in medium bowl.
Combine onion, dill and capers in small bowl.
Spread a third of the onion mixture in the pan, top with half the salmon, then half the potatoes. Pour half of the egg mixture on top.
Then layer again with a third of the onions, the remaining salmon and potatoes, then the remaining onions. Pour the remaining egg mixture on top.
Bake uncovered for 30-50 minutes (mine took about 50 minutes, perhaps the moisture in the pototoes?) or until frittata is set. Stand five minutes before cutting.
Frittata can be served hot or cold. I served this for dinner hot, with a side of green salad, and saved the rest for later.
Adapted from Women's Weekly: The New Classics
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