Earl Grey Chiffon Cake

Coffe or tea? A rare question at our office but yet a question that is difficult to answer for some. The good is that you don’t have to decide, you can have a cup of coffee accompanied by a lovely piece of cake flavoured with tea. We like to introduce a refreshing Earl Grey Chiffon Cake, for which our Earls seems to be just made for. And of course, you could also serve this cake with tea...

A big shout out to Michelle @thebakenista who contributed this recipe and thank you for sharing it with us and our customers. Please check out her website for more culinary inspiration.

Ingredients main batter:
6 large egg yolks
90g castor sugar
80ml neutral flavoured oil
120ml hot water to brew the tea
2 tbsp Earl Grey, we recommend trying our  White Earl N°705 
as well as our Brave New Earl N°711
2-3 tsp crushed earl grey tea leaves, optional
150g cake flour or flour type 550/405
2 tsp baking powder

Ingredients Meringue:
6 egg whites
½ tsp cream of tartar
60g castor sugar


Start by steeping the Earl Grey tea for a few minutes to brew a strong tea whilst you gather the rest of your ingredients. After it has cooled down, drain the tea leaves and set the tea aside.
This is an optional step, can add crushed tea leaves into your batter to intensify the flavour. Use a spice grinder or mortar and pestle to crush the leaves.
Preheat oven to 170°C. Sift flour and baking powder, set aside.
Separate your eggs, placing the whites in one clean and dry large bowl, and the yolks in another one.

How to:
Using either a whisk to beat manually by hand, or a flat beater on your stand mixer, combine egg yolks and sugar in a bowl and beat until mixture becomes light and colour turns pale. Add oil, infused earl grey tea water, and crushed tea leaves and whisk until well combined. Now add flour gradually in 4-5 folds, and mix until batter is well incorporated without any lumps. Set aside.

Beat egg whites on medium-low speed until foamy then add in cream of tartar. When the mixture starts to get bubbly, add half portion of sugar and beat on high speed for 2-3 minutes. Reduce speed to medium-high then add remaining sugar gradually and beat until egg whites are glossy, with stiff peaks. When you lift your whisk, your egg white meringue would stand straight up with the tip slightly bent over

Using a spatula, add one-third of the meringue into the egg yolk mixture and fold in lightly. You want to be as gentle as you can so as to ensure you do not deflate the egg whites too much. Add in another third of the meringue and fold – again, remember to be gentle. This is to ensure you'd achieve a fluffy cake. Finally, add the remaining meringue and fold to incorporate completely. Pour batter into a 22cm chiffon cake tube pan. The best chiffon cake pan to use is the aluminium pan with a removable base. The non-stick ones are not suitable and DO NOT grease your chiffon cake pan. Knock the cake pan lightly on the tabletop to remove air pockets. 

Bake in preheated oven for 45 minutes. When the cake is done, remove it from the oven and invert it on a wire rack, leaving it to cool. Please make sure the cake is left upside down until completely cool or the cake will collapse.

Once the cake has cooled completely, carefully run a palette knife or spatula around the sides of the cake to loosen it before inverting it onto a cake board or serving plate. The base of your cake would be the top.

Slice cake to your desired serving size, and enjoy.




Photo Credit: Michelle

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