Prepare the Tea

Before you start mixing, you’ll need to infuse the Earl Grey tea to capture that distinct flavor.

1. Steep the Tea: In a small saucepan, bring 1/2 cup of water to a simmer. Add the Earl Grey tea leaves and let them steep for 5 minutes. Strain the tea leaves and set the infused tea aside to cool to room temperature.

Make the Cake Batter

2. Preheat the Oven: Preheat your oven to 325°F (163°C). Make sure your cake pan is an ungreased tube pan (or angel food cake pan) for the best texture.
3. Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Set it aside.
4. Prepare the Egg Yolks: In a separate bowl, whisk together the egg yolks, vegetable oil, cooled Earl Grey tea, water, and vanilla extract. Make sure the mixture is smooth and well combined.
5. Combine the Wet and Dry Ingredients: Gradually fold the wet ingredients into the dry mixture, stirring until just combined.

Whisk the Egg Whites

6. Beat the Egg Whites: In another bowl, use an electric mixer to beat the egg whites with the cream of tartar until stiff peaks form. This is key to getting that signature light and fluffy chiffon cake texture.
7. Fold in the Egg Whites: Gently fold the beaten egg whites into the batter. Be careful not to deflate the mixture; folding slowly will maintain the airiness that makes this cake so light and tender.

Bake the Cake

8. Pour the Batter into the Pan: Carefully pour the batter into your ungreased tube pan. Smooth out the top for an even bake.
9. Bake the Cake: Place the pan in the preheated oven and bake for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
10. Cool the Cake: Once baked, allow the cake to cool in the pan for 10 minutes. After that, invert the pan to continue cooling. This helps the cake maintain its light texture.

Prepare the Earl Grey Syrup (Optional)

11. Make the Syrup: While the cake is baking, you can make the Earl Grey syrup. In a small saucepan, combine the water, sugar, and Earl Grey tea leaves. Bring it to a simmer and let it cook for 5 minutes until the sugar dissolves. Strain the syrup and set it aside to cool.

Whip the Cream (Optional)

12. Whip the Cream: To make the whipped cream, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Set it aside for later.