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Light Earl Grey Chiffon Cake Recipe with Honey Diplomat Cream

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A delicate and flavorful chiffon cake infused with fragrant Earl Grey tea, paired with a light and silky honey diplomat cream. Perfect for tea time or a light dessert.

Ingredients

  • All-purpose flour – 1 ¼ cups (150g), sifted
  • Granulated sugar – ¾ cup (150g), divided
  • Baking powder – 1 ½ teaspoons
  • Salt – ¼ teaspoon
  • Eggs – 5 large, separated (room temperature)
  • Vegetable oil – ½ cup (120ml), neutral flavor like canola or grapeseed
  • Brewed Earl Grey tea – ½ cup (120ml), cooled (strongly brewed, about 2 tea bags in hot water for 10 minutes)
  • Vanilla extract – 1 teaspoon
  • Cream of tartar – ½ teaspoon
  • Whole milk – 1 cup (240ml)
  • Egg yolks – 3 large
  • Granulated sugar – ⅓ cup (65g)
  • Cornstarch – 2 tablespoons
  • Honey – 3 tablespoons
  • Unsalted butter – 2 tablespoons (room temperature)
  • Heavy cream – 1 cup (240ml), chilled

Instructions

  1. Preheat oven to 325°F (160°C). Prepare a 10-inch tube pan, clean and dry, no greasing.
  2. Steep 2 Earl Grey tea bags in ½ cup boiling water for 10 minutes. Remove bags and cool tea to room temperature.
  3. Sift together 1 ¼ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt in a large bowl.
  4. In another bowl, whisk 5 egg yolks, ½ cup vegetable oil, cooled Earl Grey tea, and 1 teaspoon vanilla extract until smooth.
  5. Gradually add dry ingredients to wet mixture, stirring gently until just combined; a few lumps are okay.
  6. In a clean bowl, beat 5 egg whites with ½ teaspoon cream of tartar until foamy. Gradually add ¾ cup sugar and beat until stiff, glossy peaks form.
  7. Fold one-third of the egg whites into the batter to lighten it, then fold in the remaining whites in two additions using a spatula with a cutting motion.
  8. Pour batter into the ungreased tube pan and smooth the top. Bake for 50–55 minutes or until a toothpick inserted near the center comes out clean.
  9. Immediately invert the pan onto a bottle or funnel and let cool completely to prevent collapsing.
  10. For the honey diplomat cream: whisk 3 egg yolks, ⅓ cup sugar, and 2 tablespoons cornstarch until smooth.
  11. Heat 1 cup milk in a saucepan until just simmering. Slowly pour hot milk into egg mixture, whisking constantly to temper.
  12. Return mixture to saucepan and cook over medium heat, stirring continuously until thickened and bubbly (3-5 minutes).
  13. Remove from heat, stir in 3 tablespoons honey and 2 tablespoons butter until melted and smooth. Strain through a sieve into a bowl, cover with plastic wrap touching the surface, and chill completely.
  14. Beat 1 cup chilled heavy cream until soft peaks form. Gently fold whipped cream into chilled custard to create the diplomat cream.
  15. Once cake is fully cooled, run a thin knife around edges to loosen, remove from pan, slice, and serve with generous dollops of honey diplomat cream.

Notes

Do not grease the chiffon cake pan to allow the batter to cling and rise properly. Cool the cake upside down to prevent collapsing. Strain the custard for a silky smooth diplomat cream. Use room temperature eggs for best meringue results. If cream of tartar is unavailable, substitute with lemon juice or white vinegar.

Nutrition

Keywords: Earl Grey chiffon cake, honey diplomat cream, light cake, tea time dessert, chiffon cake recipe, easy chiffon cake, elegant dessert

Find it online: https://cooksybite.com/light-earl-grey-chiffon-cake-recipe-with-honey-diplomat-cream-easy-step-by-step-guide/