London Fog Chiffon Cake
London Fog Chiffon Cake
Ingredients
For the Earl Grey Infusion
- 1/2 cup whole milk
- 3 Earl Grey tea bags, or 1 1/2 tablespoons loose leaf Earl Grey tea
For the Chiffon Cake
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon finely ground Earl Grey tea leaves, optional, for speckles and enhanced flavor
For the Lavender Buttercream Infused Whipped Cream
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1/4 teaspoon lavender extract
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 drop purple food coloring, optional
For Garnish
- 1/4 teaspoon finely ground Earl Grey tea leaves, or cocoa powder, for dusting
Instructions
- 1
Prepare the Earl Grey Infusion: In a small saucepan, gently heat the whole milk over medium-low heat until it just begins to simmer. Remove from heat, add the Earl Grey tea bags (or loose leaf tea in a sachet), and let steep for 10-15 minutes, or until the milk is strongly flavored. Strain the milk to remove tea leaves/bags and let it cool completely. This can be done in advance and refrigerated.
⏱️ 20 min
- 2
Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Do not grease a 10-inch tube pan (chiffon cake pan) as the batter needs to cling to the sides to rise.
⏱️ 5 min•🌡️ 350
- 3
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1/2 cup of the granulated sugar, baking powder, salt, and optional finely ground Earl Grey tea leaves.
⏱️ 5 min
- 4
Prepare Yolk Mixture: In a separate large bowl, whisk together the egg yolks, vegetable oil, cooled Earl Grey infused milk, and vanilla extract until well combined.
⏱️ 5 min
- 5
Combine Wet and Dry Ingredients: Pour the yolk mixture into the dry ingredients. Whisk until just combined and smooth. Do not overmix.
⏱️ 5 min
- 6
Prepare Meringue: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the egg whites on medium speed until foamy. Gradually add the remaining 1/2 cup of granulated sugar, increasing the speed to high. Continue beating until the meringue forms very stiff, glossy peaks. This is crucial for the cake's texture.
⏱️ 10 min
- 7
Fold Meringue into Batter: Gently fold about one-third of the meringue into the yolk batter to lighten it. Then, carefully fold in the remaining meringue in two additions, being careful not to deflate the air. Use a spatula and a gentle, upward motion.
⏱️ 10 min
- 8
Bake the Cake: Pour the batter into the ungreased tube pan. Bake for 50 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 50 min•🌡️ 350
- 9
Cool the Cake: Immediately after baking, invert the cake pan onto its feet (if it has them) or over the neck of a bottle to cool completely. This prevents the cake from collapsing. Allow to cool for at least 1 1/2 to 2 hours.
⏱️ 120 min
- 10
Prepare Lavender Buttercream: In a small bowl, beat the softened unsalted butter until creamy. Gradually add 1 cup of powdered sugar and the milk, beating until smooth. Stir in the lavender extract and optional purple food coloring. Set aside.
⏱️ 10 min
- 11
Prepare Lavender Buttercream Infused Whipped Cream: In a chilled bowl with a chilled whisk attachment, beat the very cold heavy cream and 1/4 cup powdered sugar on high speed until stiff peaks form. Gently fold in the prepared lavender buttercream until just combined.
⏱️ 5 min
- 12
Assemble and Serve: Once the cake is completely cool, run a thin knife around the edges of the pan and the inner tube to release it. Invert onto a serving plate. Top the cake generously with the lavender buttercream infused whipped cream, piping it if desired. Dust with finely ground Earl Grey tea leaves or cocoa powder before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
London Fog Chiffon Cake
Ingredients
For the Earl Grey Infusion
- 1/2 cup whole milk
- 3 Earl Grey tea bags, or 1 1/2 tablespoons loose leaf Earl Grey tea
For the Chiffon Cake
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon finely ground Earl Grey tea leaves, optional, for speckles and enhanced flavor
For the Lavender Buttercream Infused Whipped Cream
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1/4 teaspoon lavender extract
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 drop purple food coloring, optional
For Garnish
- 1/4 teaspoon finely ground Earl Grey tea leaves, or cocoa powder, for dusting
Instructions
- 1
Prepare the Earl Grey Infusion: In a small saucepan, gently heat the whole milk over medium-low heat until it just begins to simmer. Remove from heat, add the Earl Grey tea bags (or loose leaf tea in a sachet), and let steep for 10-15 minutes, or until the milk is strongly flavored. Strain the milk to remove tea leaves/bags and let it cool completely. This can be done in advance and refrigerated.
⏱️ 20 min - 2
Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Do not grease a 10-inch tube pan (chiffon cake pan) as the batter needs to cling to the sides to rise.
⏱️ 5 min•🌡️ 350 - 3
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1/2 cup of the granulated sugar, baking powder, salt, and optional finely ground Earl Grey tea leaves.
⏱️ 5 min - 4
Prepare Yolk Mixture: In a separate large bowl, whisk together the egg yolks, vegetable oil, cooled Earl Grey infused milk, and vanilla extract until well combined.
⏱️ 5 min - 5
Combine Wet and Dry Ingredients: Pour the yolk mixture into the dry ingredients. Whisk until just combined and smooth. Do not overmix.
⏱️ 5 min - 6
Prepare Meringue: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the egg whites on medium speed until foamy. Gradually add the remaining 1/2 cup of granulated sugar, increasing the speed to high. Continue beating until the meringue forms very stiff, glossy peaks. This is crucial for the cake's texture.
⏱️ 10 min - 7
Fold Meringue into Batter: Gently fold about one-third of the meringue into the yolk batter to lighten it. Then, carefully fold in the remaining meringue in two additions, being careful not to deflate the air. Use a spatula and a gentle, upward motion.
⏱️ 10 min - 8
Bake the Cake: Pour the batter into the ungreased tube pan. Bake for 50 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 50 min•🌡️ 350 - 9
Cool the Cake: Immediately after baking, invert the cake pan onto its feet (if it has them) or over the neck of a bottle to cool completely. This prevents the cake from collapsing. Allow to cool for at least 1 1/2 to 2 hours.
⏱️ 120 min - 10
Prepare Lavender Buttercream: In a small bowl, beat the softened unsalted butter until creamy. Gradually add 1 cup of powdered sugar and the milk, beating until smooth. Stir in the lavender extract and optional purple food coloring. Set aside.
⏱️ 10 min - 11
Prepare Lavender Buttercream Infused Whipped Cream: In a chilled bowl with a chilled whisk attachment, beat the very cold heavy cream and 1/4 cup powdered sugar on high speed until stiff peaks form. Gently fold in the prepared lavender buttercream until just combined.
⏱️ 5 min - 12
Assemble and Serve: Once the cake is completely cool, run a thin knife around the edges of the pan and the inner tube to release it. Invert onto a serving plate. Top the cake generously with the lavender buttercream infused whipped cream, piping it if desired. Dust with finely ground Earl Grey tea leaves or cocoa powder before serving.
⏱️ 5 min