Earl Grey Chiffon Cake

Earl Grey Chiffon Cake


Milk 44g

Water 17g

Salt 1.5g

Sugar 22g

Butter 33g

Vegetable oil 16g

Earl Grey tea 2 bags

Cake flour 57g

Cornstarch 17g

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Cake pan: chiffon round cake pan


Put Earl Grey tea, water, and milk into the pot, boil and lower the heat, put the pot cover on for 2 minutes. Get rid of the tea bags; add in salt, sugar, butter, and vegetable oil, stir until well combined. In another bowl, mix them with cake flour and cornstarch, set aside.


Eggs 5

Sugar 40g or 50g

Lemon juice 4g

Vanilla extract 3g 


Separate the eggs. Mix the egg yolks with batter, set aside. In another bowl, use a hand mixer, add in sugar and lemon juice, and beat the egg white until it forms soft peak. Mix the beaten egg white and egg yolks batter, mix well, add in vanilla extract, mix well, and pour into the cake pan. Send into the oven, 165(329) let bake for 45 minutes. 

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