A fluffy and light Earl Grey Chiffon Cake that's deliciously great for any tea lover. It's made with separated egg yolks and whites, and substitutes for other tea flavors can be used if desired. The cake is baked in a water bath for a perfect texture and is best enjoyed once cooled. Ideal for dessert lovers!
1: Preheat oven to 320°F.
2: In a bowl, add in earl grey tea, oil and mix until homogenous. Add egg yolks and mix well. Sift in cake flour and tea leaves, and mix until no streaks of flour remain.
3: In a stand mixer with a whisk attachment, whisk egg whites and lemon juice. Gradually add sugar in 3 intervals while whisking until the egg whites reach stiff peaks.
4: Fold the meringue into the yolk batter in 3 intervals.
5: Pour batter into the chiffon cake pan and tap it on a flat surface 3 times to release air bubbles.
6: Place the batter pan into a slightly bigger pan, then another pan outside it, and fill the outermost pan with water to cover the surface.
7: Bake in the lower/middle rack for 65-75 minutes. At the 20-minute mark, quickly slit the top and continue baking.
8: After baking, remove from the oven, tap it on a flat surface to remove hot air bubbles, then invert it upside down to cool for 1-2 hours.
9: Once cooled, remove the cake with the bottom facing up, slice, and enjoy!
