Earl Grey Chiffon Cake

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

1. 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

2. 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

3. Preheat Oven

   Preheat oven to 325°F (163°C).

   Time: PT10M

   Temperature: 325°F

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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