Description
A light and fluffy chiffon cake infused with Earl Grey tea.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup water
- 5 large eggs, separated
- 1 tablespoon Earl Grey tea leaves
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C).
- Steep Earl Grey tea leaves in hot water for 10 minutes, then cool.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, whisk egg yolks, sugar, oil, and cooled tea.
- Combine wet and dry ingredients.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Fold egg whites into the batter gently.
- Pour batter into an ungreased chiffon cake pan.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool upside down before removing from the pan.
Notes
- Serve with whipped cream or a light glaze.
- Store in an airtight container for up to 3 days.
- Can be decorated with fresh fruit.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Earl Grey Chiffon Cake