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You need all purpose flour.
Provide twinings earl grey tea bags.
You need vegetable oil.
Provide milk.
You need eggs.
You need sugar.
Provide lemon juice.

It's very bouncy and light and you can really taste the earl grey flavour. Earl Grey Chiffon Cake is ideal for a light afternoon tea or as an easy finish to a heavier meal. I like to serve slices of it with a light dollop of hand-whipped cream or lemon curd and any fruit that's in season, like blueberries, pears, or even poached pears in the fall. Earl grey chiffon cake with blood orange and cardamom.

Prepare all ingredients. Separate the eggs. Take out the tea leave from the tea bags. Boil the milk and the tea..
Heat the oil. Sift the flour into the oil. Stir well. Add the milk tea and egg yolks and mix well..
Add the lemon juice to the egg whites. Whisk it until medium peaks. Add the sugar in 3 times when whisking..
Fold the meringue and the batter in 3 times. Do not overmix it..
Pour the batter into a tray with cooking sheet. Bake it immediately at 175°C for 50 minutes using a water bath..

My kitchen is filled with a glut of blood oranges that need using up before my trip next week. The recipe makes four thinner layers, or three larger ones. This cake is ideal to serve as tea cake for your guests during Chinese New Year, but of course also on Valentine's Day. Earl Grey Tea Chiffon Cake Recipe. Directions for: Earl Grey Chiffon Cake with Maple Meringue.

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