Earl Grey Chiffon Cake
Earl Grey Chiffon Cake is a medium American recipe that serves 12. 350 calories per serving. Recipe by Helen Rennie on YouTube.
Prep: 11 hrs 35 min | Cook: 1 hr | Total: 13 hrs 5 min
Cost: $15.95 total, $1.33 per serving
Ingredients
- 256 g Cake Flour (sifted twice)
- 285 g Granulated Sugar (divided: 228 g for batter, 57 g for egg whites)
- 1 Tbsp Baking Powder
- 1 tsp Salt (table salt or 2 tsp kosher salt)
- 13 Large Eggs (5 yolks (≈90 g) and 8 whites (≈240 g); separate carefully)
- 112 g Canola Oil (neutral oil; can use grapeseed, vegetable, or safflower oil)
- 2 tsp Vanilla Extract (1 tsp for batter, 1 tsp for whipped cream)
- 4 Tbsp Earl Grey Tea Leaves (3 Tbsp for batter texture, 1 Tbsp for infusion; whole leaf preferred)
- 177 g Strong Brewed Tea (for batter) (steeped 3 Tbsp leaves in 2 cups boiling water for 2 h, then cooled)
- 0.5 tsp Cream of Tartar
- 56 g Powdered Sugar (sifted)
- 464 g Heavy Cream (cold)
- 1 tsp Gelatin (powdered, sprinkled over 90 g tea)
- 90 g Tea for Whipped Cream (no leaves, just liquid)
Instructions
Steep Strong Earl Grey Tea
Place 3 Tbsp whole Earl Grey leaves in 2 cups (473 ml) boiling water. Let steep for 2 hours, then cool to room temperature (68‑78°F).
Time: PT2H15M
Bring Eggs to Room Temperature
Remove 13 large eggs from the refrigerator and let sit for 2 hours, or place in warm water for 5 minutes to speed up.
Time: PT2H
Preheat Oven
Preheat oven to 325°F (163°C).
Time: PT10M
Temperature: 325°F
Sift Dry Ingredients
Combine cake flour, 285 g granulated sugar, 1 Tbsp baking powder, and 1 tsp salt in a fine mesh sieve. Sift twice into a medium bowl.
Time: PT5M
Separate Eggs
Crack eggs into a bowl, scoop out yolks with fingers into a medium bowl, and place whites into a clean large mixing bowl.
Time: PT5M
Mix Wet Ingredients
To the yolk bowl add 177 g of the steeped tea, 112 g neutral oil, and 1 tsp vanilla. Whisk until smooth.
Time: PT5M
Combine Wet and Dry
Fold the wet mixture into the sifted dry ingredients using a spatula. Add 3 Tbsp firmly packed tea leaves and gently squash any lumps against the bowl sides.
Time: PT5M
Whip Egg Whites
Add ½ tsp cream of tartar to the egg whites. Start mixing on low, increase to high. When foamy, gradually add 57 g granulated sugar and continue to stiff peaks.
Time: PT10M
Fold Egg Whites Into Batter
Add one‑third of the whipped whites to the batter and fold using a cutting‑through‑and‑lifting motion. Rotate bowl after each fold. When mostly incorporated, add the remaining whites and fold until homogeneous.
Time: PT5M
Prepare Pan and Fill
Do not grease the 9.5‑inch tube pan. If using this size, remove 100 g of batter (reserve for cupcakes). Pour batter into pan, smooth with an offset spatula, and tap pan on counter to release large bubbles.
Time: PT5M
Bake the Cake
Place pan in the middle of the oven and bake for about 60 minutes, or until a skewer inserted comes out clean and the internal temperature is at least 200°F.
Time: PT1H
Temperature: 325°F
Cool Upside‑Down
When baked, insert a wine bottle into the center of the cake, then invert the pan onto a cooling rack. Let cool completely (about 2 hours).
Time: PT2H
Prepare Tea‑Infused Whipped Cream
Sprinkle 1 tsp gelatin over 90 g tea; let soften 5 min. Microwave in 10‑second bursts until fully dissolved. Cool to ~70°F. Meanwhile chill a mixing bowl and whisk attachment in the fridge for 15 min. In the chilled bowl, whisk 464 g cold heavy cream on medium until foamy, then high until thickening. Slowly pour the tea‑gelatin mixture while mixing, then add sifted powdered sugar a spoonful at a time, scraping sides as needed. Whip to stiff peaks, being careful not to turn the cream into butter.
Time: PT20M
Crumb Coat
Spread a thin layer of the whipped cream over the entire cake to seal in crumbs. Place cake in the freezer for 15 minutes to set.
Time: PT15M
Final Frosting
Remove cake from freezer and apply a generous second layer of whipped cream using an offset spatula. Smooth or create decorative ruffles as desired.
Time: PT10M
Refrigerate Before Serving
Cover the cake and refrigerate for at least 4 hours (preferably overnight) before slicing and serving.
Time: PT4H
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Cake Flour: All‑purpose flour (will be slightly denser)
- Instead of Granulated Sugar: Superfine sugar
- Instead of Baking Powder: Cream of tartar + baking soda (1/4 tsp + 1/4 tsp)
- Instead of Salt: Kosher salt
- Instead of Canola Oil: Vegetable oil, Sunflower oil
- Instead of Vanilla Extract: Vanilla paste, Vanilla bean seeds
- Instead of Earl Grey Tea Leaves: Loose leaf black tea with bergamot
- Instead of Cream of Tartar: Lemon juice (1 tsp)
- Instead of Powdered Sugar: Superfine granulated sugar
- Instead of Heavy Cream: Whipping cream
- Instead of Gelatin: Agar‑agar (use 1/2 tsp)
Equipment Needed
- Saucepan
- Fine Mesh Sieve
- Mixing Bowl
- Large Mixing Bowl
- Digital Scale
- Hand Mixer or Stand Mixer
- Whisk Attachment
- Spatula
- Offset Spatula
- Tube Pan (9.5‑inch)
- Oven
- Cooling Rack
- Wine Bottle (or similar) for upside‑down cooling
- Microwave
- Toothpick or Skewer
Critical Steps — Do Not Skip
- Steeping a very strong Earl Grey tea (2 hours) for flavor balance
- Ensuring all egg whites are at room temperature and the mixing bowl is completely free of yolk or fat
- Folding whipped egg whites gently to retain air
- Not greasing the tube pan so the cake adheres to the sides
- Cooling the cake upside‑down to prevent collapse
- Gelatin infusion for stable whipped cream
- Avoiding over‑whipping the cream (which turns to butter)
Chef Tips from the Video
- Use whole‑leaf Earl Grey tea for the most aromatic flavor; tea bags dilute the taste.
- Chill the mixing bowl and whisk attachment for at least 15 minutes before whipping cream.
- If you run out of batter, reserve 100 g for cupcakes; they bake in about 30 minutes.
- Tap the filled pan on the counter or run a skewer through the batter to release large air bubbles before baking.
Troubleshooting
Cake collapsed after cooling
Ensure the pan was not greased, the batter was not over‑mixed, and the cake was cooled upside‑down. Also verify the oven temperature was accurate.
Egg whites are grainy or turn to butter
Stop whipping as soon as stiff peaks form; if over‑beaten, discard and start with fresh whites.
Frosting is runny
Make sure the cream, bowl, and whisk are thoroughly chilled. Do not over‑whip; stop at stiff peaks.
Cake is dense and not airy
Confirm the tea is very strong, eggs are at room temperature, and the egg whites were folded gently without deflating.
Storage
Refrigerator: Cover tightly and store up to 4 days.
Freezer: Wrap cake tightly in plastic and foil; freeze up to 1 month.
Room temperature: Not recommended; cake will dry out.
Make-Ahead Tips
- Bake the cake a day ahead; keep refrigerated and frost when ready to serve.
- Whipped cream can be prepared up to 24 hours in advance and kept chilled.
- If making cupcakes, store them in an airtight container to prevent drying.
Frequently Asked Questions
What is the cultural significance and history of Earl Grey Chiffon Cake in American birthday celebrations?
Earl Grey Chiffon Cake became a beloved birthday tradition for the creator’s family after discovering it at a small Japanese bakery in Boston. Its light, tea‑infused flavor and fluffy texture have made it a modern classic for celebratory occasions in the United States.
What are the traditional regional variations of chiffon cake in American cuisine?
In the United States, chiffon cake is often flavored with citrus, chocolate, or coffee. The Earl Grey version adds a distinctive tea note, while Japanese bakeries sometimes incorporate matcha or yuzu. Each variation reflects local ingredient preferences.
How is Earl Grey Chiffon Cake traditionally served in American birthday parties?
It is typically served as a full‑size cake, sliced into generous pieces, and topped with a light tea‑infused whipped cream. Some families also make individual cupcakes for easier portioning, especially for children.
What occasions or celebrations is Earl Grey Chiffon Cake traditionally associated with in American culture?
The cake is most popular as a birthday cake, but it also appears at brunches, tea parties, and informal gatherings where a light, elegant dessert is desired.
How does Earl Grey Chiffon Cake fit into the broader American dessert tradition?
It blends the classic American chiffon technique—light, airy, oil‑based cake—with the British‑inspired Earl Grey tea flavor, illustrating the multicultural influences that shape modern American desserts.
What are the authentic traditional ingredients for Earl Grey Chiffon Cake versus acceptable substitutes?
Authentic ingredients include cake flour, neutral oil, whole‑leaf Earl Grey tea, and gelatin‑stabilized whipped cream. Substitutes can be all‑purpose flour (slightly denser), vegetable oil, tea bags (less aromatic), or agar‑agar for gelatin.
What other American desserts pair well with Earl Grey Chiffon Cake?
Pair it with a simple fruit compote, fresh berries, or a light citrus glaze. A cup of Earl Grey tea or a sparkling lemonade complements the tea flavor nicely.
What makes Earl Grey Chiffon Cake special or unique in American cake cuisine?
Its combination of a super‑light chiffon crumb with a strong, aromatic Earl Grey infusion and a stable tea‑infused whipped cream creates a dessert that is both airy and richly flavored—uncommon in typical American cakes.
How has Earl Grey Chiffon Cake evolved over time in American home baking?
Originally a bakery specialty, home cooks have adapted the recipe by using readily available tea leaves, stand mixers, and tube pans, making the cake accessible while preserving its signature texture and flavor.
What are common misconceptions about Earl Grey Chiffon Cake?
Many think chiffon cakes are dense or that tea flavor will be subtle. In reality, the cake is extremely light, and the strong tea infusion provides a pronounced, fragrant taste.
What are the most common mistakes to avoid when making Earl Grey Chiffon Cake?
Common errors include greasing the tube pan (causes collapse), using cold egg whites (low volume), over‑mixing the batter, and over‑whipping the whipped cream. Following the critical steps prevents these issues.
Why does this Earl Grey Chiffon Cake recipe use a tube pan instead of a regular round cake pan?
A tube pan provides extra side walls that support the tall, airy batter during baking and allow the cake to be cooled upside‑down without collapsing, which is essential for chiffon cakes.
Can I make Earl Grey Chiffon Cake ahead of time and how should I store it?
Yes. Bake the cake, cool upside‑down, then wrap tightly and refrigerate for up to 4 days. The whipped cream can be prepared up to 24 hours in advance and kept chilled.
What texture and appearance should I look for when making Earl Grey Chiffon Cake?
The batter should be smooth and slightly glossy with no lumps. After baking, the cake will have a domed top, a light golden crust, and a very soft, airy crumb that springs back when gently pressed.
How do I know when Earl Grey Chiffon Cake is done cooking?
Insert a skewer into the center; it should come out clean. The internal temperature should read at least 200°F, and the cake should spring back slightly when the pan is tapped.
What does the YouTube channel Helen Rennie specialize in?
The YouTube channel Helen Rennie focuses on approachable home baking tutorials, especially cakes and desserts that are friendly to beginners with clear step‑by‑step explanations.
What is the cooking philosophy and style of the YouTube channel Helen Rennie?
Helen Rennie emphasizes practical, no‑fluff cooking, using everyday kitchen tools, detailed timing, and troubleshooting tips so that viewers can confidently replicate recipes without feeling overwhelmed.
How does the YouTube channel Helen Rennie's approach to American baking differ from other baking channels?
Helen Rennie combines personal storytelling with precise technical guidance, often addressing common anxieties like ‘sugar‑and‑flour’ learning disabilities, whereas many channels focus more on visual appeal than on step‑by‑step problem solving.
What other American dessert recipes is the YouTube channel Helen Rennie known for?
Helen Rennie is also known for her classic vanilla sponge, chocolate mousse cake, and seasonal pies such as pumpkin and apple crumble, all presented with clear, beginner‑friendly instructions.
Last updated: August 19, 2026
