Another excellent video, can't wait to try this! :) One note from a professional baker... tube/Bundt pans are used for batters where batter has a much higher ratio of liquid because the center wouldn't set in a regular pan. The hole allows heat to flow through the center so it cooks in the middle. :) You can always cook a regular cake in a tube/Bundt pan (for less time), but you can never cook a recipe designed for a tube/Bundt pan in a regular pan because the outside would be long burned before the center completed cooking (if it even did).

@helenrennie

4 жыл бұрын

That's a great explanation. Thanks!

"After you're done torturing your cake..." Funniest line in YT! Cake looks yummy!

Woaw this recipe sounds so versatile. Might try a coffee or Thai iced tea version

I've been testing many recipes of Earl Grey tea cake and I found this recipe to be the best! The Earl Grey flavor comes through much more using steeped tea (earl grey infused water) rather than steeping the tea in scalding milk for a long time. Thank you!

@helenrennie

4 жыл бұрын

So glad this worked for you :)

@pinkmonkeybird2644

2 жыл бұрын

You are right; I’ve made a number of earl grey tea cakes too, and Helen’s recipe is the best! It hits all the right notes of richness, bergamot and black tea flavor, plus it has the best cake texture. CookingTree has some delicious variations on early grey cake that are worth making as well. I noticed a big difference in intensity of flavor when I used the best loose earl grey tea leaves I could find - it should be tea that you enjoy drinking. Regardless, this is a fabulous recipe, and my daughter alternates between asking for this or matcha cheesecake for celebrations.

You were born a teacher. I’m making your pelmini tomorrow. I’m 72 and been in love with pelmini since I was 6. At the moment drooling over your brown butter recipe. What a genius idea. I’d always had it in a broth. I’m very happy I found your KZread channel. Disclaimer: if I have a heart attack and died due to over indulgence of butter in near future. You are not to be blamed or feel bed about it. It would only say that I finally found my true love. “ perfect pelmini”. Thanks for all your instructions.

@salamanje

2 жыл бұрын

you ar really funny and sweet

I've been wanting to make this for years, and finally did it. I love the texture. Very light and pillowy. The tea flavor is subtle, but definitely there and adds a great flavor.

you have the most elegant recipes, something about their simplicity

What a coincidence! I was just thinking about making tea flavored chiffon cake for my grandmother in Japan yesterday. I'll be trying this recipe out!

@helenrennie

4 жыл бұрын

In case you are baking it in Japan, you might want to find a Japanese recipe to make sure my flour amount won't be off. The cake flour is different in different countries.

@gluten262

4 жыл бұрын

Thankfully I'll be making this in the US, so your recipe is perfect! Have you tried making Stella Park's chiffon cake?

@p90xkp

4 жыл бұрын

I hope she enjoys her special cake 🙂

@gluten262

4 жыл бұрын

Thanks! She did! She ate it for breakfast everyday until it ran out.

I love you for being so realistic. I also have a "learning disability" with anything baked. I love how relatable you are and how you make things so easy.

Today is the 2nd time I have made this! My adult children love it and so do I. It has so much sugar in it that I don’t do the frosting as advised. I whip cream with no sugar , put the whipping cream along with fresh fruit on each individual piece of cake prior to serving.delightful

#realcomment Since this is an "Earl Grey" Chiffon Cake, I will try it to celebrate the upcoming return of our UK friends who alternate every three months here and over there! One of the nice things about cooking as a male is I get credit for the effort even though the result will not be as attractive as yours Helen, so I should be OK with applying the icing. I even have the offset spatulas!! Thanks!

I have a word to describe this process, it is culturally significant to me and it embodies my feeling of making this cake, quite appropriately... OY!

Earl Grey is one of my favourite flavours in desserts! I was hooked on it after trying an earl grey tea with ice cream. It's the perfect aromatic flavour. Thanks for another awesome video!

@FireWaterCooking

4 жыл бұрын

Hey @Kind of cooking Helen will be on my Fire & Water Podcast this Sunday! 😍

@KindofCooking

4 жыл бұрын

Fire & Water Cooking yep! I’ve been looking forward to that one.

Thank you Helen! This looks delicious.

I just listened to a podcast that you were in I love it.

I LOVE THIS SO MUCH!!!!! ❤️

thank you for writing the whole recipe so neatlly!!

Thank you Helen. I am a new subscriber and have enjoyed watching many of your videos. I'd also just bought an Instant Pot so was pleasantly surprised to see you had some recipes with it. Wishing you much success because this channel definitely deserves a million subscribers!

I am so happy to have recently found your channel! Thank you for your amazing and well explained recipes!

I accidentally bumped into your videos ( im not even a native english speaker) and gotta say i definetly love them. You have a very educational approach in all of your videos, giving tips, explaining why something work and why it doesnt, and i think that is what makes them stand out so much !!. Never give that up! We learn a lot, you do an awesome job and i will definetly try ou this cake!

I can’t wait to try making this! I drink a lot of Earl Gray so it’s a natural for me.

I love Earl Grey tea and chiffon cake. I'll need to try this.

Love how clear your instructions are. This looks delicious.

Fantastic recipe. This is my second time making the cake and it always turns out. Thank you so much.

I have never been good at baking, even though I went through a year of making my own bread from milled flours.. I should try this cake for sure!

Made this for my wife’s birthday this year and she LOVED it. All our party guests loved it too! Thank you, Helen!

I’m happy to see you separating eggs this way. It’s how we did it in the bakery where I worked. We would do a case of eggs at a time scooping out the yolks one after the other and putting them in a container. Any yolk that broke could easily be scooped out with an ladle.

Awesome video Helen! 🎂

Don’t know when I will get around to making this cake but I tried this method of separating eggs today when I made a hollandaise sauce. It really does work well.

This looks amazing

Thank you Helen

You got me. Subscribed. 💪🥰🎊🎉🫓🧁🎂🍰🍩 Also, I love the Joy of Cooking, have had a copy since I was 12 years old, learned so much from it!

Looks delish thanks! Will definitely try this :)

Спасибо Вам большое за этот потрясающий рецепт!) Thank you very much, Helen)

Delightful Video!

I watched this whilst drinking some good quality Earl Grey. Now I just need cake.

Need to try this

#realcomment made it. Yummy! Thanks Helen for your excellent tutorial!

@helenrennie

3 жыл бұрын

so glad you enjoyed it :)

Dear Helen, did that cake for my mum on mothers day last sunday (she's an Earl Grey and a cake lover ^^). She loved it! Thank you for your recipie(s). Without a proper form i had to MacGyver it in a springform pan with some carefully placed baking sheet clamped in to make it the right hight - but it worked out well. And while i was a fair bit nervous with the bottle-trick it went well too.

I want to make this!!

I normally hate cake! Guess I need to try this one!

I think I'll try this! But I don't have a Bundt pan! Im sure I can bake it on a sheet pan and turn it into a roll cake instead! Fantastic video as usual!

I love it in the whole milky way galaxy

The main flavour component in earl Grey tea is Bergamont essential oil. You can add a few extra drops of that and will intensify the flavour by a lot more than making strong tea

I love your voice, your recipes are wonderful and I LOVE your necklace! I'd love to find something like that for myself. Hugs

excellent !

You're wonderful.

A prettier and more charming version of Audrey Hepburn. 😊

i made this last night. first time ever and brought it to share with my colleagues for an office-bday. it turned out so well!! a complex flavor, airy, light, with an interesting aroma that kept everyone asking if i had some other spices in it... the recipe was excellent, and now i know what crumb-coating is ((((-: thx Helen

@helenrennie

2 жыл бұрын

so glad you enjoyed it!

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

Hi Helen! I absolutely love your videos -- your choux/eclairs recipe was amazing and my eclairs were perfect! I'm a vegetarian and was wondering what you recommend I use to sub gelatin? I have both agar agar and carrageenan (and can purchase something else if you recommend it). I'm worried carrageenan won't firm up as much as gelatin, but I'm also worried agar will be too firm and take away from the fluffy creamy texture. Looking forward to hearing your thoughts!

Hi, I made the cake but I had trouble with the icing.. I did everything according to your recipe, but my tea-gelatin mix turned to gel before it cooled down to 70F. I still put it into the heavy crem (which started to thicken) along with the sugar but it never thickened enough and remained liquidy. I tried to mix it more but it turned to a buttery thing. Can you help me what could be the problem?

@helenrennie

4 жыл бұрын

Sorry the icing gave you trouble. It can be a little tricky. Here are some possible solutions. Stir the tea mixture a few times as it cools. You'll need to avoid the situation where parts of it start to gel while the rest doesn't seem cool enough. If you get any gelling, set it in a bow of warm water just until it remelts, but not enough to warm it up. If it gels at all, it will not integrate into the cream, so go by the texture (it still needs to be liquid) more than the temperature. Of course, you don't want it to be too warm because warm cream won't whip. As far as the cream goes, it's important for everything to be cold and don't be afraid to use high speed on your mixer (this helps you get it done faster before the cream warms up). It's also important that the whip on your mixer reaches all the way down. What kind of mixer are you using? I recently posted a video on how to adjust your mixer bowl that might be helpful. If you have any follow up questions, feel free to e-mail me at helenrennie@gmail.com KZread doesn't make it easy for me to see replies to comments, so if we need to go back and forth a little to troubleshoot your problem, it's easier to do it by e-mail

If you're planning on making this think twice about adding the tea leaves. Some tea leaves sold in stores still have stems and other tough bits that will make the cake unpleasant to eat.

The cake shop that you’re talking about was it next to The Four Seasons ?

Feet aren't always useless. My 10 inch tube pan has feet at the same height as the center tube, so I can use a platter to invert it without having the cake fall out, and the feet keep it up.

#realcomment The earl grey tea seems like a really good idea. I recently made an angel food cake (not the same as a chiffon cake, I know, but nonetheless, that texture and sugar remind me of one) and apart from it continuously growing in the oven, meaning I couldn't flip over the thing, I was really put off by the sweetness. This makes me more likely to try this one - maybe for an upcoming birthday! Also just wanted to say that the new camera angle from the top was interesting! At least, I'm pretty sure I've never seen a downward angle before on this channel. Though I have to say, the first angle of the stand mixer was not the greatest - I would have preferred the angle to be as you showed later on, i.e. from the side. Maybe if that angle was showed for a second before lifting it, but like this, there was a bit too much of an emphasis on the head of the stand mixer, which wasn't really the point. Clearly it was because moving the camera was probably not convenient, but anyway, just thought I'd voice my opinion. Thank you again for an awesome video - I missed your videos during the summer!

Helen I'm a die hard fan of black tea, but cake flour doesn't exist where I live currently. My question is if all purpose flour is fine?

#realcomment hi Helen! I have some tendon damage in my arms, which makes the folding motion very painful, is there another way to integrate the egg whited into the batter without losing too much air? (I don't have a stand mixer)

@helenrennie

4 жыл бұрын

can you ask someone else to help you? I don't know of any other way to fold.

#realcomment Helen, do you think it would work to cut the cake in half horizontally to add another layer of icing? Thank you!

@helenrennie

4 жыл бұрын

Yes it would. some people even cut it into 3 layers, but you'll get an insanely tall cake and you might want to make extra frosting for the inside.

Aloha! Is it possible to make these in mini bundt pans?

Can you use other types of tea?

Are any vegetarian gelling agents a good substitute for the gelatine in the cream? #realcomment

@helenrennie

4 жыл бұрын

probably :) google for agar agar, or "vegetarian whipped cream icing" I don't have any experience with them.

@rachelsenglish

3 жыл бұрын

@@helenrennie It would be awesome if you would experiment with some!

Indeed, ate a lot of beautifully decorated cakes and most of them just taste ordinary

YUM! But I have only one question. Who has room for an entire cake in their freezer!

@adevries9301

2 жыл бұрын

My cake never lasts long enough to put in the freezer 🤣

Is tartar necessary?

Can you not use cream of tartar? We don't have that here

@helenrennie

4 жыл бұрын

give it a squirt of lemon and it will accomplish the same thing (I'd try 1 tsp)

Can tho she made is a cake pan?

Can I use black tea instead?

@helenrennie

4 жыл бұрын

earl gray is black tea with bergamot. i think bergamot adds nice citrusy flavor, but you can definitely just use black tea

Where have you been all my life

I love a good story, and once, Earl Gray tea ( until I read of the carcinogenic properties of Oil of Bergamot) and a good cake , something new and different. Having no oven at the moment is my saviour of the weight reduction efforts since discovering your channel yesterday while searching for the Piroski that the mother of a Polish friend from years back used to make. Friends change when you move and the right recipes never appear. A meat Piroski. Dill, I think was the herb that made all the difference. So, in the light of chiffon cakes I am thinking of Polish cooking . It's a lovely birthday cake idea. One day with a new oven, I will try it, birthday or not.

@LaDivinaLover

4 жыл бұрын

I don’t know where you read that about bergamot, But it’s complete bullshit lol. FYI There was a “study” last year posted in the AMJ of all things that stated drinking purified water could cause cancer. The catch being you had to drink 600 litres per day for the ppm of whatever substance it was to be carcinogenic. I don’t know about you but I don’t know any human being who could physically drink 600 liters of water in a day without literally drowning. I’d advise taking everything with a grain of salt... People have been drinking bergamot infused drinks for millennia and there have been exactly zero major connections between it and cancer.

i love you

what percentage milk fat is your heavy cream?

@helenrennie

2 жыл бұрын

36-40%

@yiggort

2 жыл бұрын

@@helenrennie in Toronto Canada that's hard to come by for some reason . I've only found whipping cream at 35% or double cream at 48%. So I decided to try the whipping cream. I am making the cake right now! Thank you for sharing this recipe!

✨🤣✨ . . . after you have done torturing your cake . . .

💙🙌🏾🦋

My favorite part was when I inverted the cake over the wine bottle and it fell out:)

@helenrennie

3 жыл бұрын

Oh no. Hope your cake was ok. Just want to clarify that the pan needs to be not greased with anything and not floured.

@amgrob

3 жыл бұрын

@@helenrennie it was ruined. The pan was neither greased or floured. It was, however, nonstick. Either way, It wasnt for a special occasion, so it was mostly Inconsequential.

@adevries9301

2 жыл бұрын

I use my metal funnel. It works great

#realcomment Helen Rennie For 100k !!! Let's do this !!

@helenrennie

4 жыл бұрын

almost there :) thanks for watching and your support!

I thought I was the only one with that learning disability.

The drama ohhh 🤣

Why are you so slim?

Pls marry me