Earl Grey Chiffon Cake

Earl Grey Chiffon Cake

Earl Grey Chiffon Cake


45g cake flour

3 eggs

80g milk

Earl Grey 2 bags

35g vegetable oil

50g granulated sugar

1 tbsp lemon juice

1 tbsp vanilla extract



  1. Bring together milk and 2 bags of Earl Grey in a pot. Cook over medium low heat until simmer. Squeeze the tea bags a little to get more flavor. Turn off the heat, put on the lid and let set for 15 minutes. Take out the tea bags and pour all the milk tea mixture into a clean bowl.
  2. Add in vegetable oil and mix until well combined. Add in cake flour and mix well. Separate the eggs. Keep the egg white bowl cool in the fridge. Add egg yolks into the batter and mix well. Set aside.
  3. Grab a 6-inch round chiffon cake pan. Do not grease it or line it. Preheat the oven to 320(160).
  4. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until stiff peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in. Pour all the batter into the cake pan and give it a tap or two.
  5. Send the cake pan into the oven and let bake for 55 minutes or until golden brown. Take the cake out of the oven immediately, give it some taps and turn it upside down, put it on the cooling rack and let it completely cool down. Never skip this step.
  6. Loosen the sides with a thin plastic spatula, pop the cake out from the bottom, and take off the cake pan bottom. Dust the cake with some powdered sugar and serve. Or you can slice it into several layers and make a cream cake.
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