Earl Grey Chiffon Cake アールグレイシフォンケーキ | Easy Japanese Recipes at JustOneCookbook.com

Earl Grey Chiffon Cake

Course: Dessert
Cuisine: Japanese
Keyword: chiffon cake, earl grey
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 1 17-cm (7") chiffon cake
Light, spongy and airy with nice fragrance from earl grey tea, this delightful Earl Grey Chiffon Cake is a perfect dessert for your afternoon tea!


  • 2 tsp Earl Grey loose tea leaves (3 g) (For step 2)
  • 1 Tbsp Earl Grey loose tea leaves (5 g) (For step 3)
  • 6 Tbsp hot water (90 ml)
  • 3 large eggs
  • 85 g sugar (3 oz, or ½ cup and take away 1 Tbsp) (separated)
  • 3 Tbsp neutral flavor oil (vegetable, canola, etc) (40 ml)
  • 75 g cake flour (2.6 oz or 2/3 cup) (See Note for homemade cake flour recipe)
  • 1 tsp baking powder (3 g)


  1. Gather all the ingredients.  Preheat the oven to 340F (170C).

    Earl Grey Chiffon Cake Ingredients
  2. Put 2 tsp Earl Grey loose tea leaves in a food processor (I used a Nutribullet here) and grind them to fine powder. Alternatively, you can use a mortar and pestle to grind tea leaves, or put tea leaves in a bag and crush them.
    Earl Grey Chiffon Cake 1_w580
  3. Put 1 Tbsp. Earl Grey loose tea leaves in a fine sieve over a bowl and pour 6 Tbsp (90 ml) of hot water to seep a strong tea. After cooling down, remove the tea leaves and use ONLY 4 Tbsp (60 ml) Earl Grey tea and set aside.
    Earl Grey Chiffon Cake 2_w580
  4. Separate 3 eggs to whites and yolks.
    Earl Grey Chiffon Cake 3_w580
  5. In a large bowl, whisk 3 egg yolks and roughly 1/3 of 85 g (3 oz) sugar.
    Earl Grey Chiffon Cake 4_w580
  6. Add 3 Tbsp vegetable oil, 4 Tbsp tea, and whisk all together until combined.
    Earl Grey Chiffon Cake 5_w580
  7. Add the powdered Earl Grey tea in the egg mixture and mix well.
    Earl Grey Chiffon Cake 6_w580
  8. Sift 75 g (2.6 oz) cake flour and 1 tsp baking powder into the egg mixture in 3 increments. Whisk until totally incorporated and make sure there are no lumps.
    Earl Grey Chiffon Cake 7_w580
  9. Using a stand mixer (make sure there is no trace of water or oil), whip the egg whites on medium low sped (speed 4) till opaque, foamy and bubbly. Add 1/3 of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments. It takes about 2-3 minutes until stiff peaks form (from the moment you switched to speed 10, but this is just a rough guidance and it will vary based on stand mixers.). To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
    Earl Grey Chiffon Cake 8_w580
  10. Using a spatula, fold in 1/3 of the egg whites in the batter until the mixture is homogeneous.
    Earl Grey Chiffon Cake 9_w580
  11. Fold in the rest of egg whites in 2-3 increments and mix gently until the mixture is homogeneous.
    Earl Grey Chiffon Cake 10_w580
  12. Pour the batter into the ungreased 17 cm (7”) chiffon cake pan in same location to prevent from foaming more bubbles. To remove or prevent air pockets before baking, run a skewer (chopstick, knife or spatula) through the batter and then drop gently a few times.
    Earl Grey Chiffon Cake 11_w580
  13. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean and the top of the cake springs back when gently pressed. If the top gets burn too quickly, cover the top loosely with aluminum foil.
    Earl Grey Chiffon Cake 12_w580
  14. The cake must be cooled upside down in its pan so that it stretch down instead of collapsing. Stick the cake pan on a tall heavy bottle or invert the cake pan onto a cooling rack (if you use angel food cake pan). Let it cool completely. To extract the cake, run a thin sharp knife or thin offset spatula around both the outer and inner edge of the cake and then tap the cake out onto a serving plate.
    Earl Grey Chiffon Cake 13_w580
  15. Dust powder sugar on top, if you like.
    Earl Grey Chiffon Cake 14

Recipe Notes

All-Purpose Flour vs. Cake Flour:

All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can't find cake flour, use this substitution:

Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp corn starch = 1 cup cake flour). Be sure to sift the flour 3-4 times to distribute the corn starch well.

Tips for beating egg whites:

-- Make sure your beaters and mixing bowl are clean and dry. A speck of oil or egg yolk on either one can minimize the volume of the beaten egg whites.

-- Avoid plastic bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites.

-- Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.

-- Do not overbeat or underbeat egg whites -- your cake may fall. Egg whites should be stiff but not dry.



Equipment you will need:

Purchase Chiffon Cake Pan:
Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake – it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.

For a 17 cm aluminum chiffon cake pan, you can buy from Nihon Ichiban or Amazon.
For a 7 inch round angel cake pan with removable base, you can buy from Amazon.


Recipe adapted from Chiffon Cake Book by Junko Fukuda.