This chiffon cake tastes like Earl Grey tea in fluffy cloud form. Since the cake itself isn’t very sweet, the dusting of powdered sugar on top is perfect. See here if you want to make a gluten-free version.
- 1 Bigelow teabag contains 1 teaspoon of finely ground tea, so you can skip the grinding step
- Use fresh eggs, because the egg whites will fluff up more when beaten.
- Separate the eggs when cold, then allow the whites to come to room temperature before beating them.
Earl Grey Chiffon Cake
Adapted from Just One Cookbook
Yield: 10″ tube pan
- 4 teaspoons Earl Grey loose tea leaves OR 4 teabags
- 2 Tablespoons Earl Grey loose tea leaves OR 6 teabags
- 3/4 cup hot water
- 6 large eggs, separated
- 170 grams granulated sugar, divided
- 6 Tablespoons flavorless oil (such as vegetable or canola)
- 1 1/3 cup cake flour (all-purpose also works)
- 2 teaspoons baking powder
- Powdered sugar, for dusting
- Preheat oven to 340°F and set aside a 10″ tube pan. Do NOT grease it.
- Using a food processor or mortar and pestle, grind 4 teaspoons tea leaves into a fine powder. If you don’t have either, put tea leaves in a bag and crush them.
- In a fine sieve in a mug or a bowl, steep 2 tablespoons tea leaves in 3/4 cup hot water to make a strong tea. Cool, remove tea leaves, and set aside. You will only use 1/2 cup of the tea.
- In a large mixing bowl, whisk together yolks and about a third of the sugar.
- Whisk in oil, 1/2 cup tea, and 4 teaspoons finely ground tea leaves until thoroughly combined.
- Whisk in baking powder and flour, making sure there are no lumps.
- In a separate large mixing bowl, whip the egg whites and cream of tartar until foamy. Add the remaining sugar in 3 additions and beat until stiff and glossy.
- Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly to lighten the batter.
- Add the remaining egg whites in 3 additions. Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
- Pour batter into pan and gently smooth top with a rubber spatula.
- Bake at 340°F for 45 minutes without opening the oven door. The cake is done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
- As soon as you remove cake from oven, cool cake completely upside down. This step is important, because otherwise the cake will sink.
- When completely cool, run a thin knife around the side of the cake and around the tube in the middle to loosen it from the pan.
- Rapping pan, turn cake out onto a serving plate and dust with powdered sugar.