Earl Grey Chiffon Cake

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Soft as a Cloud, Fragrant as a Cup of Tea

There’s something incredibly soothing about the scent of Earl Grey tea — the floral notes of bergamot, the warmth of black tea — it’s comfort in a cup. So why not turn that cozy feeling into a cake?

This Earl Grey Chiffon Cake is everything I love about chiffon cakes: soft, airy, and just the right amount of sweetness. But what makes it extra special is the addition of Earl Grey tea, infused both in the sponge and the whipped cream topping.

This Earl Grey Chiffon Cake is elegant enough for a special occasion but simple enough to enjoy with your afternoon tea.

this recipe

Why You’ll Love this Recipe

• Delicate tea aroma – The sponge is infused with brewed Earl Grey and finely ground tea leaves for a deep, aromatic flavor.
• Light-as-air texture – Thanks to whipped egg whites, the chiffon rises beautifully and stays soft and fluffy.
• Tea-infused whipped cream – The frosting is light, creamy, and gently flavored with Earl Grey, complementing the sponge without overpowering it.

My Go-To Favourites

8-inch Tube Pan

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Cake Flour

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Vanilla Extract

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Watch the Video Tutorial

Ingredients in this Earl Grey Chiffon Cake Recipe

At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.

How to Make Earl Grey Chiffon Cake

Here are some key tips for making the perfect Earl Grey chiffon cake ! Be sure to scroll down to the printable recipe card for the ingredient amounts and watch my step-by-step video tutorial for a complete guide to learn how to make this Earl Grey chiffon cake.

1. Add the milk and Earl Grey tea bags to a small saucepan.
2. Heat over medium-low until it reaches a gentle simmer (about 1–2 minutes). Do not let it boil.
3. Remove from heat and steep for 5 minutes. Gently squeeze the tea bags to extract all the flavour, then discard them.
4. Top up with extra milk to make 58 ml in total, if needed.

5. In a medium mixing bowl, place a sieve on top and add the cake flour, baking powder and salt.
6. Sift the dry ingredients to remove lumps.
7. Add the dried leaves from an Earl Grey tea bag.
8. Mix them well and set aside.

9. In a large mixing bowl, add 4 egg yolks and 26 g of sugar.
10. Whisk until pale and slightly thickened.
11. Add the vegetable oil,  Earl Grey-infused milk, and vanilla extract.
12. Mix well until fully emulsified.

13. Add in the dry ingredient mix.
14. Beat at medium speed until just combined.
15. When there is roughly no dry bit left, stop the mixer.
16. Gently mix by hand until you get a smooth consistency. The first half of the cake batter is done!

17. Now move on to the meringue. In a clean, grease-free bowl, add the cream of tartar into the egg whites. We are using 5 egg whites in this recipe.
18. Whisk on low speed until foamy.
19. Gradually add 60 g sugar, one-third at a time, giving each addition 30 seconds to a minute to let the sugar dissolve. 
20. Once all the sugar is added, turn the mixer to medium high speed and continue to whisk until stiff peaks form. The 2nd half is also done. Let combine these two components together.

21. Scoop a small amount of the meringue.
22. Fold it into the egg yolk batter to lighten it.
23. Pour the loosened cake batter back to the meringue.
24. Gently combining them using a whisk to maintain the airy texture.

25. Use a spatula to scrape down the sides and the bottom of the bowl.
26. The batter is ready when it’s smooth, airy, and flows off the spatula like a thick ribbon.
27. Pour the batter into an un-greased chiffon pan (best poured in one spot).
28. Lift the pan a few inches and drop it onto the counter once or twice to release any large air bubbles.

29. Run a skewer through the batter to remove smaller air pockets for a finer crumb.
30. Shake the pan gently to smooth the top if needed.
31. Bake at 160°C (320°F) for 35 minutes or an inserted skewer comes out clean.
32. Do not attempt to open the oven door during baking. You can check for doneness at the last 5 minutes baking time.

33. Once it is done, immediately invert the cake pan and let it cool completely upside down to prevent collapse.
34. Now the cake is completely cool, with no sinking.
35. To un-mould the cake, gently press around the edges and the funnel, working the cake free to release it.
36. Gentle pressing around the base to release it from the bottom of the pan.

37. Pull the cake out from the pan.
38. Gentle pressing around the base to release it from the bottom of the pan.
39. Get your serving plate or cake stand ready, then flip the tube pan upside down.
40. The cake should come out cleanly and beautifully.

You can enjoy this Earl Grey chiffon cake just as it is — soft, airy, and beautifully fragrant.
Or take it a step further and turn it into something you’ll really be proud to serve.

Check out my video tutorial to see how I turn this simple sponge into a truly elegant dessert,
and head over to my blog post on how to make Earl Grey whipped cream (Tea infused) for the perfect finishing touch. It’s easier than you think — and totally worth it!

Tips for Making the BEST Earl Grey Chiffon Cake

• Use strong brewed tea – Steep the Earl Grey tea for longer than usual so the flavour comes through in the sponge.
• Don’t grease the pan – Like all chiffon cakes, this one needs to cling to the sides of the pan as it rises to get that airy lift.
• Cool upside down – Inverting the pan after baking helps maintain the structure and keeps it from collapsing.

How to Serve this Earl Grey Chiffon Cake

• With a Cup of Tea (of course, absolutely delightful!) – Pair the cake with a warm cup of Earl Grey for the ultimate tea-on-tea moment. It also goes well with other black teas or a light floral blend like jasmine or chamomile.
• Lightly Chilled – Because of the whipped cream topping, this cake is especially refreshing when served slightly chilled. Just bring it out of the fridge 10–15 minutes before serving so the cream softens a little.
• Individual Slices with Fruit – Serve each slice with fresh berries for extra freshness. Although I garnish this cake with blueberries, feel free to serve it with raspberries, or sliced strawberries complement the subtle bergamot flavour beautifully.
• As a Celebration Cake – You can decorate the top with piped rosettes of whipped cream and a sprinkle of tea leaves or petals for birthdays, tea parties, or Mother’s Day celebrations.

How to Store this Earl Grey Chiffon Cake

Chiffon cakes are best enjoyed fresh while they’re still soft and airy. Once frosted with whipped cream, they can start to lose that delicate texture over time.

• For the best taste and texture, enjoy this Earl Grey chiffon cake within 1 to 2 days.

• Refrigeration: Store the cake in an airtight container in the fridge to keep the whipped cream fresh. Let it sit at room temperature for about 10–15 minutes before serving so the sponge and cream soften slightly.

• Without Cream: If you’re making the chiffon cake ahead without frosting it yet, you can wrap it in plastic wrap and store it at room temperature for up to 2 days. Frost just before serving for the best result.

Because the cake is so light and the cream is delicate, it’s not ideal for freezing.

Frequently Asked Questions

More Chiffon Cake Recipes You Might Like

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Chocolate Chiffon Cake

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Earl Grey Chiffon Cake

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• Author: Bakabee
• Prep Time: 30 mins
• Cook Time: 35 mins
• Total Time: 1 hour 5 minutes
• Yield: 8 slices 1x
• Category: Cake, Desserts, Afternoon tea
• Method: Bake
• Cuisine: Western, Asian

Print Recipe

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Description

This Earl Grey chiffon cake is soft, fluffy, and delicately infused with the floral, citrusy notes of Earl Grey tea. Light in texture but rich in flavour, it’s a perfect everyday cake that pairs beautifully with a cup of tea.

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Ingredients

Units MUS Scale 1x2x3x

For the Batter

• 4 egg yolks
• 26 g caster sugar
• 1 1/2 tsp vanilla extract
• 58 ml milk
• 40 ml vegetable oil
• 80 g cake flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 3 Earl Grey tea bags

For the Meringue

• 5 egg whites
• 1/3 tsp cream of tartar
• 60 g caster sugar

For the Earl Grey-infused Whipped Cream

• 500 ml double cream
• 60 g icing sugar
• 4 Earl Grey tea bags
• 1 tsp vanilla extract
• 1/4 tsp salt

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Instructions

To Make the Earl Grey-Infused Whipped Cream

1. Bring the double cream to a gentle simmer, do not boil.  
2. Pour the cream into a stainless steel bowl and infuse with the Earl Grey tea bags. Let them steep for 30 – 45 mins as the mixture cools. 
3. Meanwhile, mix the icing sugar with the salt and set aside.
4. Now cover the bowl with a lid and cold brew the cream for 8 – 12 hours in the fridge. 
5. Remove the tea bags and squeeze all their flavour before discarding.
6. Add vanilla extract and icing sugar mixture to the infused cream.
7. Whisk on medium speed until stiff peaks form.
8. Cover and refrigerate until ready to use.

To Make the Earl Grey-Infused Milk

1. Add the milk and Earl Grey tea bags to a small saucepan.
2. Heat over medium-low until it reaches a gentle simmer (about 1–2 minutes). Do not let it boil.
3. Remove from heat and steep for 5 minutes.
4. Gently squeeze the tea bags to extract all the flavour, then discard the tea bags.
5. If needed, top up with extra milk to make 58 ml in total.
6. Set aside to cool slightly before using.

To Make the Cake Batter

1. Preheat your oven to 160°C fan (325°F) and prepare a 20 cm (8-inch) chiffon cake pan – do not grease or line the pan.
2. In a medium mixing bowl, sift the cake flour, baking powder and salt.  Add the dried leaves from an Earl Grey tea bag.  Mix them well.
3. In a large mixing bowl, whisk the egg yolks with 26 g sugar until pale and slightly thickened.
4. Add the vegetable oil,  Earl Grey-infused milk, and vanilla extract. Mix well.
5. Add in the dry ingredient mix and beat until just combined. Then stop the mixer and gently mix by hand until you get a smooth consistency.
   

To Make the Meringue

1. In a clean, grease-free bowl, add the cream of tartar into the egg whites and begin whisking until foamy.
2. Gradually add 60 g sugar, one-third at a time, giving each addition 30 seconds to a minute to let the sugar dissolve.  
3. Once all the sugar is added, turn the mixer to medium high speed and continue to whisk until stiff peaks form.

To Fold in the Meringue

1. Scoop a small amount of the meringue and fold it into the egg yolk batter to lighten it.
2. Then pour the loosened cake batter back to the meringue, gently combining them using a whisk to maintain the airy texture.
3. Use a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well incorporated. 
4. Pour the batter into an un-greased chiffon pan (best poured in one spot).
5. Lift the pan a few inches and drop it onto the counter once or twice to release any large air bubbles.
6. Run a skewer through the batter to remove smaller air pockets for a finer crumb.  Shake the pan gently to smooth the top.

To Bake and Cool the Cake

1. Bake at 160°C (320°F) for 35 minutes, or an inserted skewer comes out clean.
2. Immediately invert the cake pan and let it cool completely upside down to prevent collapse.
3. Once cooled, gently press around the edges and the funnel, working the cake free to release it.
4. Place the cake on a serving plate or cake stand.

To Decorate the Cake (Optional)

1. Frost the cake with a thin layer of Earl Grey-infused whipped cream and chill for about 30 minutes to set.
2. Apply another layer of cream and smooth with a scraper.
3. Pipe on top with any design of your choice (I chose a coral effect), and garnish with blueberries and rosemary sprigs.
4. Slice and enjoy with a cup of tea or coffee!
   

Equipment

8-inch Tube Pan

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Cake Flour

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Cream of Tartar

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Disposable Decorating and Pastry Bags 14-inch

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French Star Piping Tip Set

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Round Piping Tip Set

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Vanilla Extract

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Notes

• You can decorate this cake as simply or as elaborately as you like—or enjoy it just plain, it still tastes amazing!
• Watch my video tutorial here to see the full process.
• The Earl Grey-infused whipped cream is best used fresh but can be stored in the fridge for up to 2 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 371kcal
• Sugar: 10g
• Sodium: 235mg
• Fat: 31g
• Saturated Fat: 16g
• Carbohydrates: 28g
• Protein: 7g
• Cholesterol: 174mg

Final Thoughts

This Earl Grey chiffon cake is light, elegant, and full of subtle tea flavour — perfect for a relaxing afternoon treat or a special occasion. The soft, fluffy sponge pairs beautifully with the delicate Earl Grey whipped cream (tea infused), making each bite a gentle balance of aroma and sweetness.

Whether you’re a tea lover or just looking for a unique twist on a classic chiffon, this recipe is sure to impress. I hope you enjoy baking (and eating!) it as much as I did. Let me know how yours turns out! 💛🍰

Thanks for joining me in the kitchen today. Enjoy and keep baking! 💛

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