Friday, April 19, 2013

No Machine Whisk Earl Grey Chiffon Cake

So instead of the usual Fluffy Pandan Chiffon Cake that I usually bake, I decided to try an Earl Grey Chiffon Cake. Being lazy to bring out the machine whisk, I decided to use this tool that I've had for some time that I to bake this No Machine Whisk Earl Grey Chiffon Cake. 

Yes, you got me right. NO MACHINE WHISK. This recipe and method uses a special tool. Click on to read more! 

This recipe is relatively manageable and I'd rate it a 3 out of 5 for difficulty and it should take about 1 h 15 mins in all to prepare and bake. 

No Machine Whisk Earl Grey Chiffon Cake Recipe
I used a 20cm chiffon tin but you may use a 17cm - 20cm tin to achieve a taller chiffon

110g cake flour
5 fresh eggs (55 - 60g)
60ml hot water
60g oil (non-flavoured oils like Canola oil/Veg oil/Corn oil)
1/4 tsp baking powder
120g castor sugar
1/2 tsp vanilla bean paste
4 earl grey tea bags (I used Russian Earl Grey from Lipton)


Preheat oven to 150 degree Celsius. This is the tea that I used.

Sift the cake flour and the baking powder.

Use 1 teabag with the hot water and let it simmer for 3 minutes. Remove teabag and set aside.

Separate the eggs. Add in half the castor sugar (60g) to the egg yolks. Mix well using a spatula.

You should get something like this.

Add the flour and tea, 1/3 portion at once till it is all well mixed.

You should get something like this.

Add the oil and vanilla bean paste into the mixture. Tear open 3 bags of tea leaves and add them into the mixture. Mix well.

You should get something like this. Set aside.

Place the egg whites in a clean and dry bowl that is free of oil. This is the tool that is going to work MAGIC that is replacing the machine whisk or stand mixer This is a spiral whisk and it is sold in some neighbourhood hardware shops. It works way better than the usual balloon whisk in introducing air into the egg whites, achieving stiff peaks for the egg whisks in the shortest possible time.

Whisk the egg whites gently till bubbles appear. This should take only a few seconds. Add in the remaining 60g of castor sugar into the egg whites. 

Whisk the eggs using this spiral whisk in clockwise direction. I took only sightly under 4 minutes with some strength (good exercise!) to whisk the eggs to stiff peaks.

Scoop 1/3 of the meringue into the egg yolk mixture and fold it in.

You should get something like this.

Add the egg yolk mixture into the egg white mixture.

Using the spiral whisk, fold the egg whites into the egg yolk mixture.

Ensure that mixture is well mixed with NO TRACES of egg whites.

Pour into chiffon tin and gently sway tin to even out the batter. Bake for 1 hour.

I love this temperature and timing for this recipe as it gives me a very smooth cake.

Invert the cake immediately on a high height to prevent condensation. Allow to cool in room temperature for an hour or 15 - 30 minutes with a fan blasted at it on full speed. Ensure that cake is completely cool before unmoulding.

So there you have it, a simple No Machine Whisk Earl Grey Chiffon Cake! I love the fluffy cake that this recipe yields and I'm sure you will too! Enjoy! 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to OR OR via email at! I look forward to hearing from you! (: 


  1. Amazing! I think this will prevent egg white from being over beat too. thanks for sharing!

    1. Hello!

      You're most welcome! Yes it does allow more control of the batter! Have fun! (:


  2. At what temperature did you bake your cake?

    First time trying! Hope it goes well, worried about the stiff peak for the egg whites!!!

    1. hello!

      it's indicated in the recipe. it's 150 degree Celsius.

  3. Hi Cynthia,
    May I know how much hot water to simmer in the earl grey tea?

  4. Very nice & clear step-by-step pictures.
    Will definitely try it, hopefully it will turn out as nice as yours. <3

  5. can i use AF to bake this cake ?

    1. hello,

      chiffon cakes are very sensitive.. not sure if it'll bake well in the AF


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