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Lemon and earl grey chiffon syrup cake | Women's Weekly Food | Recipe | Tea cakes recipes, Tea cakes, Lemon syrup cake
two plates with slices of cake on them next to a cup of tea and silverware
womensweeklyfood.com.au

Lemon and earl grey chiffon syrup cake

1hr 20min · 12 servings
Variation; for an orange blossom and mint tea syrup cake, omit the french earl grey tea in the cake and instead add 1 tablespoon orange blossom water with the lemon juice in step 3. Omit the earl grey syrup and instead make ‘orange blossom and mint tea syrup’. Serve the cake drizzled with syrup. Note
womensweeklyfood
Women's Weekly Food

Ingredients

Produce
• 2 tbsp Borage flowers
• 5 tsp French earl grey tea
• 1 tbsp Lemon rind
Refrigerated
• 7 Eggs
Condiments
• 3/4 cup Lemon juice
Baking & Spices
• 2 1/2 cup Castor sugar
• 1/2 tsp Cream of tartar
• 2 cup Self-raising flour
Oils & Vinegars
• 1/2 cup Olive oil, extra virgin
Bread & Baked Goods
• 1 Earl grey chiffon syrup cake
Liquids
• 1 cup Water
Other
• 600 Millilitre thickened (heavy) cream

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