Description
A light and airy chiffon cake infused with Earl Grey tea.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup water
- 3 tablespoons Earl Grey tea leaves
- 5 large eggs, separated
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (160°C).
- Steep the Earl Grey tea in hot water for 10 minutes, then cool.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add oil, egg yolks, and cooled tea to the dry ingredients.
- Beat until smooth.
- In another bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour the batter into an ungreased tube pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Invert the pan and cool completely before removing the cake.
Notes
- Ensure all ingredients are at room temperature.
- Do not grease the pan to allow the cake to rise properly.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Earl Grey Chiffon Cake, cake, dessert, tea cake