Earl Grey Chiffon Cake

see also https://docs.google.com/document/d/1FbbptTHgiKKkXLCnSRR_9ZpEbrEuQv16ArGmIJybRBY source: https://www.youtube.com/watch?v=2IqQkouHYag


  • 3 tbsp high quality looseleaf earl grey tea. (no tea bags; too fine)

  • 2 cups boiling water

  • 256 grams cake flour (9 oz )

  • 285 grams + 57 grams granulated sugar

  • 1 Tbsp baking powder (14.7 grams)

  • 1 tsp table salt or 2 tsp Diamond Crystal Kosher salt (5.7 grams)

  • 5 large egg yolks (about 90g)

  • 112g vegetable oil (1/2 cup )

  • 1 tsp + 1 tsp vanilla

  • 8 large egg whites (about 240g)

  • 1/2 tsp cream of tartar

  • 1 tsp gelatin

  • 464g cold heavy cream

  • 56 grams sifted powdered sugar or to taste (2 oz)


  • steep tea for 2 hours, get eggs out of fridge to start warming to room temperature

  • preheat oven to 325F

  • sift together cake flour, 285 grams sugar, baking powder, salt in medium bowl. Sift again into large bowl. Set aside.

  • separate eggs. Set aside whites.

  • wait for tea to hit room temperature

  • add 177g of tea from above

  • add canola oil, vanilla extract. Whisk until perfectly smooth

  • dredge up and squeeze out 3 tbsp of tea leaves, add to eggs.

  • Fold together egg mixture and flour mixture.

  • Into egg whites, add cream of tartar. Whip (e.g., with stand mixer wisk attatchment) until foamy but still droopy. Gradually beat in sugar, then beat until stiff peaks form.

  • fold egg whites into batter, ideally in batches.

  • Pour batter into an unlubricated 10” pan. (or, for a 9.5” pan, subtract 100g batter). tap on the table, smooth out top.

  • bake 60 minutes, start testing if skewer comes out clean. Cool for 2 hours.

  • {“for the icing”=>”add 90g of tea (no leaves) to microwavable cup. Sprinkle 1tsp gelatin evenly over surface. Let it soften for 5 minutes, microwave in 10 second batches until gelatin is entirely melted.”}

  • Cool gelatin/tea, wisk attachment, mixing bowl, and heavy cream in the fridge for at least 15 minutes.

  • sift 56g powdered sugar

  • when tea+gelatin is cool, add 1tsp vanilla extract.

  • start whipping heavy cream on medium speed until slightly foamy. Turn speed up to high until it thickens. Slowly add tea mixture. Reduce speed to medium/low, add powedered sugar a spoonful at a time.

  • when sugar is fully incorporated, return speed to high, beat until cream holds stiff peaks.

  • crumb coat icing - apply a thin layer, refrigerate for 15 minutes, then add remaining cream.

  • refrigerate 4 hours minimum. (or just overnight)