Fluffy Citrus earl grey Cotton Chiffon cake. With a faint citrus aroma, it makes the perfect cake to enjoy in the idyllic afternoon when you have some I have followed your early grey recipe and it turned out really nice (so fluffy and moist) but the smell of the cake was really disturbing. This cake was inspired by my favorite tea combination, orange and earl grey black tea. It is very fragrant and not too sweet, perfect for afternoon tea time or anytime of the day!

Weighing the flour and sugar guarantees a billowy cake that's light and airy (and worthy of Cooking Light Test Kitchens' highest rating for taste). Separate the eggs while cold (it's easier) but let them come to room temperature before using. It's important that there is no grease Very gently fold egg whites into flour mixture. You can have Fluffy Citrus earl grey Cotton Chiffon cake using 11 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Fluffy Citrus earl grey Cotton Chiffon cake

You need 3 of tea bags earl grey.
It's 2 tsp of powdered or crushed earl gray leaves.
Prepare 1/3 cup of hot milk.
Prepare 3/4 cup of cake flour.
Prepare 1/4 cup of oil.
It's 4 of large egg yolks.
You need 1 of whole egg.
You need of Zest of one orange.
Prepare 4 of large egg whites at room temperature.
It's Pinch of salt.
It's 1/3 cup of sugar.

Spread batter into an UNGREASED angel cake pan. Dedicated to bake cotton-like chiffon cakes using only the finest quality ingredients. Nice swirl of purple from the pea flowers and the cake is so fragrant, fluffy and bouncy. Bewitching bergamot fragrance awaits the recipient of this Earl Grey Cotton Chiffon🥰.

Fluffy Citrus earl grey Cotton Chiffon cake instructions

Brew the tea bags in hot milk until a deep caramel color for 12-15 minutes and squeeze out the tea bags..
Chill the hot tea in fridge until cold.
I'm a medium heavy bottom sauce pot, heat up the oil until it leaves skinny streaks when swirled around slightly.
Take it off the heat immediately and add the sifted cake flour with the cold tea mixture and stir its a spatula quickly until combined.
Next add the whole egg and egg yolk one at a time stirring until combined after each addition.
Add in the crushed tea leave and the orange zest and mix until smooth and shiny, if too thick, add 1-2 tablespoons of cold milk (the batter should be thick and flowing slowly like lava).
Strain the mixture for extra smoothness and set aside.
In the clean grease free bowl of a stand or hand mixer, add in the room temperature egg white along with the pinch of salt and whip on medium until foamy..
Add the sugar gradually in three additions until firm peaks form, firmer than soft peak but not quite vertically stiff like stiff peak stage(should still have a slight hook to one side when held upside down).
With whisk, incorporate a third of the meringue mixture into the egg yolk mixture until homogenous..
Then with a spatula, fold in egg yolk mixture back into the bowl of the meringues until you see no more lumps or streaks.
Pour the batter into prepared 9 x5 loaf pan or 8 inch cake tin with only the bottom lined with parchment and the sides not greased.
Smooth out the top with spatula and tap on counter to remove large air bubbles.
Set the cake pan in a hot water bath 1/4 inch deep water.
Bake in a preheated 340 F oven for 15 minutes and 315 for another 40 minutes in the middle rack or lower third rack for toaster ovens.
Let cake cool in the pan to prevent it from collapsing too much.
Once cooled, invert onto serving platter and refrigerate over night covered for best results.
Enjoy!.
Tips: each oven is different so adjust the temperature accordingly if the cake cracks (temperature is too high).

Cotton Chiffon is dedicated to baking the most exquisite Chiffon Cakes. Each cake is freshly baked to order Cotton Chiffons have low flour content and use no chemical leavening like baking powder and so each cake's Soft, fluffy & cotton-like texture. Uses farm fresh eggs and Japanese fresh milk. Chiffon cake baked without a water bath is more brown and crumbly. I have tried cotton sponges and castellas.