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Light and Fluffy Lavender Earl Grey Chiffon Cake

Lavender Earl Grey Chiffon Cake - featured image
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A delicate chiffon cake infused with Earl Grey tea and culinary lavender, offering a light, airy texture and subtle floral-citrus flavor perfect for afternoon tea or brunch.

Ingredients

Scale
  • 1 cup (240 ml) whole milk, warmed
  • 2 Earl Grey tea bags or 2 teaspoons loose leaf Earl Grey tea
  • 1 ¾ cups (220 g) cake flour, sifted
  • 1 cup (200 g) granulated sugar, divided
  • 5 large eggs, separated, room temperature
  • ½ cup (120 ml) vegetable oil (neutral flavor)
  • 1 tablespoon dried culinary lavender, crushed lightly
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Warm 1 cup (240 ml) whole milk until hot but not boiling (about 160°F/71°C). Add 2 Earl Grey tea bags and steep for 10 minutes. Remove bags and press gently to extract flavor. Set milk aside to cool.
  2. In a large bowl, sift together 1 ¾ cups (220 g) cake flour, ½ cup (100 g) sugar (reserve the rest for egg whites), 1 teaspoon vanilla extract, 1 tablespoon crushed lavender, and ½ teaspoon salt. Whisk to combine evenly.
  3. Separate 5 eggs, placing yolks in a medium bowl. Add the cooled Earl Grey milk and ½ cup (120 ml) vegetable oil, whisking until smooth and combined.
  4. Slowly pour the wet mixture into the dry ingredients, stirring gently with a spatula until just combined. A few small lumps are okay; do not overmix.
  5. In a clean, dry bowl, beat 5 egg whites with 1 teaspoon cream of tartar using an electric mixer on medium speed. Gradually add the remaining ½ cup (100 g) sugar while beating. Continue until stiff, glossy peaks form.
  6. Add about a third of the egg whites to the batter to lighten it. Then gently fold in the rest using a spatula with a gentle under-and-over motion to keep the batter airy.
  7. Pour batter evenly into an ungreased 10-inch chiffon cake pan.
  8. Bake in a preheated oven at 325°F (163°C) for 50-55 minutes, or until a toothpick inserted comes out clean and the top springs back when touched lightly.
  9. Immediately invert the pan onto a wire rack or bottle neck to cool completely (about 1 hour) to prevent collapsing.
  10. Once cooled, run a thin knife around the edges to loosen the cake. Remove from pan gently and slice to serve.

Notes

Use room temperature eggs for better volume. Do not grease the chiffon cake pan to allow the batter to cling and rise properly. Folding the egg whites gently is crucial to maintain airiness. Cool the cake upside down to prevent collapsing. Use culinary grade lavender only. For dairy-free, substitute milk with almond or oat milk and vegetable oil with coconut oil. Gluten-free flour can be used but may affect texture and baking time.

Nutrition

Keywords: lavender cake, Earl Grey cake, chiffon cake, light dessert, floral cake, homemade cake, tea cake, easy chiffon cake

Find it online: https://jodierecipes.com/light-and-fluffy-lavender-earl-grey-chiffon-cake-recipe-easy-homemade-dessert/