This Earl Grey Chiffon cake is a tea infused chiffon cake, and it's light, spongy, airy and not too sweet. Earl Grey happens to be one of my favorite breakfast tea and is typically a black tea flavoured with oil from the rind of the bergamot orange, a citrus fruit with the appearance and flavour between an orange, a lemon, a bit of lime and grapefruit all in one. Bergamot oranges are grown in Calabria, Italy and certain parts of France. The rind of this bergamot orange is dried and added to black tea leaves to produce Earl Grey. Earl Grey Chiffon Cake ~ 伯爵灰茶戚风蛋糕 Ingredients (A) 6 'L' eggs 70 gm caster sugar 80 ml vegetable oil 1/2 cup Earl Grey tea from 4 bags of Earl Grey tea) 2 Tbsp Earl Grey tea leaves from the tea bags 150 gm plain flour 2 tsp baking powder 1 tsp vanilla (B) 6 'L' egg whites 70 gm caster sugar Method Sift the plain flour with the baking powder, set aside. Steep 4 bags of Earl Grey tea in a cupf of boiling water. Once cool, measure out 1/2
This seafood prawn dish can be whipped up with some herbs that are easily available in any Chinese household. The key ingredients are fresh prawns, some herbs and not forgetting the Shaoxing Huatiao wine that will 'drunk' the prawns, hence the name 'Herbal Drunken Prawns'. You can go easy on the wine for a slightly milder taste if this is also served to kids. A super easy dish to prepare, just cook the broth, dump in the prawns but remember not to overcook them. Herbal Drunken Prawns ~ 药材醉虾 Ingredients for seasoning prawns 300 gm large prawns 1 Tbsp sugar 1 to 2 Tbsp Shaoxing Huatiao wine Ingredients for herbal broth 10 gm yu zhu (fragrant solomon's seal) 5 gm angelica root (tung kwai) 5 slices ginger 4 gm dong shen 1 seedless red date 1 stalk of spring onion (white stem) 50 ml Shaoxing Huatiao wine 1/2 Tbsp goji berries (to add just before serving) 500 ml water Salt and sugar to taste Method Trim and devein the prawns. Marinate with sugar and wine, set as