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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.

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.

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.

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.

Combine Wet and Dry Ingredients: Pour the yolk mixture into the dry ingredients. Whisk until just combined and smooth. Do not overmix.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

Combine Wet and Dry Ingredients: Pour the yolk mixture into the dry ingredients. Whisk until just combined and smooth. Do not overmix.

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.

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.

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.

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.

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.

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.

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.
