Earl Grey Orange Chiffon Cake
This Earl Grey orange chiffon cake is incredibly soft, light as a cloud, and made with just 5 simple ingredients. The Earl Grey tea gives it a gentle, floral bergamot flavor, while orange zest adds a bright citrusy note that makes every bite feel elegant and aromatic. A simplified version of the classic chiffon recipe that is surprisingly easy to make and beautiful to slice. Also try my Earl Grey Cupcakes, Earl Grey Butter Cookies, or Earl Grey Scones.
Earl Grey Orange Chiffon Cake
This Earl Grey Orange Chiffon Cake is soft and light. The subtle Earl Grey flavor pairs really well with the touch of orange flavor.This chiffon cake is very easy to make, with only 5 simple ingredients. This is a simplified chiffon cake recipe.
Dietary note: Contains eggs. This recipe is not vegan.
Ingredients
- 4 large eggs
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp (2 g) orange zest
- 1 Earl Grey Tea Bag (about 1 tbsp)
- 3/4 cup (100 g) All-Purpose Flour
Instructions
- Beat the whole eggs and sugar until very light and foamy. Fold in the orange zest and Earl Grey tea leaves.
- Sift in the flour and gently fold until combined, keeping the mixture airy.
- Use an ungreased 7 × 3-inch (18 × 8 cm) round metal pan with a centre tube, as demonstrated. Do not use a nonstick pan. Line only the bottom with parchment cut to fit around the tube.
- Pour the batter around the tube and tap the pan a few times to release large air bubbles. Bake in a preheated oven at the video's stated 325°F (165°C) for 45 minutes.
- Immediately invert the pan, supporting it so the cake hangs freely, as shown in the video. Let cool completely upside down.
- Once cool, loosen the cake from the sides and tube, unmould and remove the parchment.
Video
Notes
The video gives 325°F (165°C) and a 45-minute bake. The pan must be ungreased and the cake cooled upside down. Cooling takes additional time. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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