Earl Grey Chiffon Cake- Japanese home cooking class in Tokyo

A heavenly chiffon cake that weaves together the exquisite aroma of Earl Grey and a delightfully light, airy texture. With simple steps, you can create a professional-quality, sublime dessert right in your own kitchen. This is a recipe I have been making for 25 years, which I learned from my Japanese cake teacher.

Earl Grey Chiffon Cake- Japanese home cooking class in Tokyo

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Earl Grey Chiffon Cake (for 17cm pan)

Ingredients:

• 3 egg yolks

• 145g egg whites

• 65g granulated sugar

• 70g cake flour (sifted 3 times)

• 1 tsp baking powder

• 55㏄ vegetable oil

• 65㏄ Earl Grey tea (brewed strong)

• 3 Earl Grey tea bags

Instructions:

1. Prepare the tea

• Brew 3 tea bags in 100ml hot water to make 65ml strong tea

• Remove the tea leaves from one bag and set aside

2. Prepare the batter base

• In a bowl, mix egg yolks with the tea and tea leaves

• Gradually add vegetable oil while mixing well

3. Add dry ingredients

• Sift together cake flour and baking powder, then add to the mixture all at once and combine

4. Make the meringue

• In a separate bowl, beat egg whites, adding sugar in 3 parts until stiff peaks form

5. Complete the batter

• Fold the meringue into the batter in 3 parts, mixing gently

6. Bake

• Pour the batter into a 17cm pan

• Preheat oven to 180°C (356°F) and bake on the lower rack for 32 minutes

7. Cool

• Once baked, invert the pan and let it cool overnight

Earl Gray Chiffon Cake with whipped cream- Japanese home cooking class in Tokyo

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Tips:

• Brew the tea strong for a more intense flavor

• Always sift the flour 3 times to avoid lumps

• Beat the meringue until stiff peaks form for best results

• Fold the batter gently to maintain air bubbles

• Check doneness by inserting a skewer - it should come out clean