Earl Grey Chiffon Cake
A bouncy moist chiffons cake infused with lovely Earl Grey tea flavor in every bite.
Servings: 10
Ingredients
- ¼ cup Earl Grey loose leaf tea or 4 tea bags
- ½ cup whole milk
- 2 cups (250g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups (300g) granulated sugar
- ½ cup avocado or vegetable oil
- 6 egg yolks
- 2 teaspoon vanilla extract
- 8 egg whites
- ¾ teaspoon cream of tartar
- 1 ½ cups heavy cream
- 2 tbs granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F.
- Place the milk in a saucepan and gently heat to a simmer. Add the Earl Grey tea. Remove from the heat and cover. Let steep 10 minutes. Pour the milk through a mesh sieve and allow to cool. Reserve 2 teaspoons of tea and discard the rest.
- In the bowl of stand mixer fitted with the paddle attachment (or a bowl with a hand mixer), add the sugar, oil, egg yolks, and vanilla. Mix together on medium speed for a few minutes until the batter is pale in color. Stop the mixer and scrape down the bowl.
- Add half of the flour mixture then mix on low until just combined. Stream in the Earl Grey milk. Mix until the liquids are absorbed. And in the remaining flour and mix until smooth. Set the batter aside.
- In a second mixing bowl (or clean and dry the first bowl), add the egg whites. With the whisk attachment, beat the eggs on medium-low speed until they begin to foam. Add in the cream of tartar and slowly increase the speed to medium-high. Continue to whisk until the whites hold medium peaks.
- Meanwhile, finely chopped the reserved tea and add it to the egg yolk batter.
- Stop the mixer and fold the whipped egg whites into the cake batter. Scrape the batter into a ungreased tube pan.
- Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Flip the pan upside down and allow to cool completely. When down, flip over and run a thin knife around the edges of the cake before removing the pan. If needed, use a long serrated knife to trim off any domed cake on top.
- When cool and ready to serve, whip the heavy cream along with 2 tablespoons sugar and 1 teaspoon vanilla extract until it holds medium peaks.
- Place the chiffon cake on a cake platter and spread the whipped cream all over with an offset spatula.
Notes
Store chiffon cake at room temperate for up to 2 days. Wrap well in plastic or put it in an air-tight container to keep the cake from drying out.