Black Tea Chiffon Cake (Earl Grey) Recipe

Name: Black Tea Chiffon Cake (Earl Grey)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 grams Earl grey (for tea liquid); 70 ml Boiling water (for tea liquid); 3 grams Earl gray (for mixing); 80 grams Cake flour; 3 grams Baking powder; 3 Egg yolk; 50 grams Granulated sugar; 30 grams Vegetable oil; 4 Egg white (chilled well); 30 grams Granulated sugar

Servings: persons

1
Pour boiling water into a heat proof dish and add earl grey leaves.
2
Allow to stand for 10 minutes and then strain.
3
Use 30g of tea liquid from here.
4
If there is not quite enough liquid add extra water.
5
Put earl grey tea leaves into the mortar and pestle and grind finely.
6
Sift together.
7
Egg yolk mixture: Put 30 g of tea liquid from step 1 into a bowl.
8
Then add step 2 and 3 in that order.
9
Stir well with a whisk each time.
10
Meringue: Put egg whites into another bowl and beat with an electric mixer on high speed.
11
Add sugar in two separate batches and continue beating until meringue forms stiff peaks.
12
Take 1/3 of meringue and add into the egg yolk mixture.
13
Mix slowly with whisk.
14
It is okay if there are small meringue lumps left in the mixture at this stage.
15
Transfer this mixture into the Step 5 meringue bowl and then use a spatula to cut and fold until the mixture is homogeneous.
16
Pour the batter into the chiffon pan.
17
The batter should leave a ribbon pattern on the surface for the ideal consistency.
18
Tap the pan few times on the kitchen counter and run chopsticks around the pan 2 ~ 3 times to release any large air bubbles that might be trapped inside.
19
Bake in preheated to 170C oven for 30 ~ 35 minutes.
20
If it looks like it will burn, cover with aluminum foil.
21
Once it is baked, turn upside down immediately and rest the pan on a tall heavy bottle.
22
Leave 2 ~ 3 hours to cooling completely.
23
Remove from mold by running a knife or hands around the cake.
24
This cake is fluffy and melts in your mouth.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 grams Earl grey (for tea liquid), 70 ml Boiling water (for tea liquid), 3 grams Earl gray (for mixing), 80 grams Cake flour, and more.

Yes, Black Tea Chiffon Cake (Earl Grey) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Tea Chiffon Cake (Earl Grey)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions