Airy Earl Gray Chiffon Cake: A dream for amateur bakers
Airy Earl Gray Chiffon Cake: A dream for amateur bakers is a cakes recipe, about 130 minutes total, yielding 12 pieces, medium difficulty.
If you're looking for a cake that's both elegant and easy to make at home, you'll love the Earl Gray Chiffon Cake. With its delicate tea aroma and feather-light crumb, this cake is a delight for the eyes and the palate.
Chiffon cakes may look complicated, but the preparation is uncomplicated - you don't need any special molds, just a little patience when carefully folding them in and cooling them upside down. Perfect if you want to offer something special and still homey.
Why chiffon cakes turn out so well
Chiffon cakes get their characteristic volume from whipped egg whites and oil - the result is an ultra-soft, airy texture. Infusing the milk with Earl Gray tea gives the cake a subtle, floral and citrusy note that shines through in every bite. Unlike heavy cakes, this one seems light but still aromatic - ideal with tea or coffee.
The secret of success lies in careful folding. Stirring too vigorously will cause the dough to collapse - so take your time until the egg whites are just incorporated. Bake the cake in an ungreased pan so that it has support when it rises and is nice and airy.
That certain something at the end
After it has cooled, a touch of powdered sugar and a few edible flowers or a little orange peel are enough. For a special touch, you can also serve the cake with lightly whipped cream or a thin lemon icing. The chiffon cake stays fresh for up to 3 days and is therefore ideal for preparation.
Serving suggestions
Enjoy the pieces with a cup of Earl Gray or with some bergamot cream. The cake is light enough for the afternoon and elegant enough for special occasions - a real highlight on any coffee table.
Recipe
Ingredients
- 6 large eggs, separated
- 200 g fine sugar
- 120 g wheat flour (Type 405)
- 2 tsp baking powder
- 1/4 tsp salt
- 60 ml neutral vegetable oil
- 120 ml whole milk
- 2 bags Earl Gray tea (or 2 teaspoons loose tea)
- 1 tsp vanilla extract
- Powdered sugar for dusting
- Edible flowers or orange peel for garnish (optional)
Method
- Preheat the oven to 170 °C top/bottom heat (150 °C fan oven). DO NOT grease a 22cm Bundt cake or tube bottom tin.
- Heat milk until steaming; Let Earl Gray tea steep for 10 minutes, then strain and let cool.
- Beat the egg yolks in a large bowl with 100 g sugar until creamy. Add oil, the infused tea and vanilla extract and stir until smooth.
- Sift the flour, baking powder and salt over the egg yolk mixture and fold in carefully.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 100 g of sugar and beat until stiff.
- Gently fold a third of the egg whites into the egg yolk mixture to loosen it, then gently fold in the remaining egg whites until just combined.
- Pour the batter into the tin and bake for 35-40 minutes, until the cake is golden and springy.
- Immediately turn the mold over and let the cake cool completely upside down for 1 hour. Carefully loosen the edges and remove the cake from the tin.
- Dust with powdered sugar and decorate with flowers or orange peel if desired.