Description
A delicate and airy Earl Grey Chiffon Cake infused with fragrant Earl Grey tea, topped with smooth whipped cream for a light and elegant dessert perfect for tea time or special occasions.
Ingredients
Earl Grey Milk
- 200 g milk
- 3 Earl Grey tea bags
Chiffon Cake Batter
- 8 large eggs
- 1/2 teaspoon cream of tartar
- 200 g granulated sugar (divided into 150g + 50g)
- 150 g Earl Grey milk (prepared from above)
- 80 g light-tasting oil
- 1 1/2 teaspoons vanilla extract
- 160 g cake flour
- 1 1/2 teaspoons baking powder
- 2 Earl Grey tea bags (cut open for the tea leaves inside)
Whipped Cream Topping
- 300 g whipping cream
- 30 g powdered sugar
- 1 teaspoon vanilla extract
- 1 Earl Grey tea bag (optional, cut open for tea leaves)
Instructions
- Prepare Earl Grey Milk: In a small pot, heat 200 g of milk with 3 Earl Grey tea bags until it comes to a simmer. Cover the pot, turn off the heat, and let it steep for 10 minutes. Squeeze out all the infused milk from each tea bag before discarding. Weigh out 150 g of the Earl Grey milk and chill it in the fridge until completely cool.
- Preheat Oven and Separate Eggs: Preheat your oven to 350℉ (175℃). Separate the egg whites from the yolks into two large mixing bowls. Set the yolks aside for later use.
- Make Meringue: Add 1/2 teaspoon cream of tartar to the egg whites. Using an electric hand mixer, beat until frothy with a cappuccino-foam texture. Gradually add 150 g of the sugar, one spoonful at a time, mixing well between additions. Continue beating until stiff peaks form. Set aside.
- Mix Egg Yolks and Wet Ingredients: To the separated egg yolks, add the remaining 50 g sugar and mix to combine. Add 150 g of chilled Earl Grey milk, 80 g light oil, and 1 1/2 teaspoons vanilla extract. Mix gently until smooth.
- Sift Dry Ingredients and Combine: Using a fine mesh sieve, sift in 160 g cake flour, 1 1/2 teaspoons baking powder, and the tea leaves from 2 cut-open Earl Grey tea bags (discard large husks). Mix the wet and dry ingredients until just combined and smooth.
- Fold in Meringue: Add one-third of the meringue to the egg yolk batter and fold gently with a spatula to lighten the mixture. Then add the remaining meringue and fold until the batter is airy and uniform with no streaks.
- Prepare Pan and Pour Batter: Pour the chiffon cake batter into an ungreased 10-inch tube pan. Pour into one spot and allow the batter to flow naturally to avoid air pockets. Lift and drop the pan on the countertop once or twice to release large air bubbles.
- Bake and Cool Cake: Bake for 35-40 minutes or until the edges lightly brown and the top springs back with slight resistance when touched. Immediately invert the pan to cool the cake upside down on the pan’s legs or a wire rack for at least 2-3 hours to maintain structure.
- Remove Cake from Pan: Once cooled, run a spatula or skewer around the cake edges to loosen. Flip the cake onto a serving plate or cake stand, remove the outer pan, and gently pull out the inner tube to release the cake.
- Whip Cream Topping: In a large bowl, combine 300 g whipping cream, 30 g powdered sugar, and 1 teaspoon vanilla extract. Use an electric hand mixer to whip to stiff peaks.
- Decorate Cake: Transfer whipped cream to a piping bag with a large round tip. Pipe dollops onto the top of the cooled chiffon cake. Optionally, sprinkle with some Earl Grey tea leaves for garnish.
Notes
- Use room temperature eggs for easier separation and better volume when whipping the whites.
- Ensure the pan is ungreased to allow the batter to cling and rise properly for a light, airy texture.
- Flipping the cake upside down while cooling helps prevent it from collapsing.
- Steeping the milk with Earl Grey bags infuses a subtle tea flavor without overpowering the cake.
- For a stronger tea accent, you may sprinkle finely crushed tea leaves on the whipped cream topping.
- Store leftovers in an airtight container in the refrigerator and consume within 2-3 days for best freshness.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
