Imagine sinking your fork into a slice of light and airy Earl Grey Chiffon Cake, where the delicate flavors of bergamot-infused tea dance on your palate. This British classic is not just a cake; it's a delightful experience that will transport you to a quaint tea room with every bite. Perfect for gatherings or a cozy afternoon treat, this chiffon cake is surprisingly easy to make and yields a stunning result that will impress your friends and family. Ready to elevate your baking game? Let’s dive into the enchanting world of Earl Grey Chiffon Cake!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 10 servings
Ingredients
- 1 cup cake flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup brewed Earl Grey tea
- 4 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Prepare an ungreased 9-inch tube pan with a removable bottom, ensuring it is clean and dry.
- Separate the egg whites and egg yolks into two large mixing bowls. Allow eggs to come to room temperature for better volume and texture.
- Brew a fresh cup of Earl Grey tea and let it cool to room temperature. Measure out 1/4 cup for the recipe.
- In a medium bowl, sift together cake flour, baking powder, and salt to ensure smooth, lump-free dry ingredients.
- Whisk egg yolks with half of the sugar (1/4 cup) until pale and creamy. Gradually add vegetable oil and cooled Earl Grey tea, mixing until well combined.
- Gradually fold the dry ingredients into the egg yolk mixture, stirring gently to create a smooth batter without overmixing.
- In a separate clean, dry bowl, beat egg whites using an electric mixer until soft peaks form. Gradually add remaining sugar while continuing to beat until stiff, glossy peaks develop.
- Gently fold one-third of the egg white mixture into the batter to lighten it, then carefully fold in the remaining egg whites, maintaining as much air as possible.
- Pour the batter into the ungreased tube pan, ensuring even distribution. Tap the pan gently on the counter to remove any large air bubbles.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
- Immediately invert the pan onto a wire cooling rack after removing from the oven. Allow the cake to cool completely upside down for about 1 hour to maintain its height and texture.
- Once cooled, run a thin knife around the edges of the pan and remove the cake. Slice and serve at room temperature.
Tips
- Room Temperature Eggs: For the best volume and texture, make sure your eggs are at room temperature before you start. This helps them whip up nicely, especially the egg whites.
- Sift Your Dry Ingredients: Sifting the cake flour, baking powder, and salt not only removes lumps but also aerates the flour, resulting in a lighter cake.
- Gentle Folding: When combining the egg whites with the batter, be gentle! Folding helps retain the air you've incorporated, which is crucial for that fluffy chiffon texture.
- Inversion Cooling: Inverting the cake to cool upside down prevents it from collapsing, ensuring that your cake maintains its beautiful height and airy structure.
- Serving Suggestions: This cake pairs wonderfully with a dollop of whipped cream or a light drizzle of lemon glaze. Consider serving it alongside a cup of Earl Grey tea for a truly delightful experience!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 4g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 75mg
