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Earl Grey Chiffon Cake

[Ingredients A]

  • 1tbsp Earl Grey tea powder

  • 100g cake flour

  • 1 1/2tsp baking powder

  • 1/2tsp salt

  • 3 egg yolks

  • 40g caster sugar

  • 50ml vegetable oil

  • 75ml water

[Ingredients B]

  • 3 egg whites

  • 40g caster sugar


  1. Sieve flour, baking powder and salt together, set aside.

  2. Separate egg yolks/whites.

  3. Place egg yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turn pale.

  4. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the earl gray powder and mix well.

  5. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until just before stiff peaks form.

  6. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

  7. Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

  8. Bake in pre-heated oven at 170 degC for 45-50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

  9. Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

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