Lemon Chiffon Cake with Earl Grey

June 1, 2016

Earl Grey is often paired with citrus fruit, so what better cake to match the beautiful light notes of this tea than a Lemon Chiffon Cake from Africa.

Lion’s roar of approval!


Prep: 45min  ›  Cook: 1 hr  ›  Extra time: 15mins › Ready in: 2 hrs


Serves: 8

250g cake flour

1 tablespoon baking powder

1 teaspoon salt

100g caster sugar

125ml vegetable oil

6 egg yolks

180ml water

1 tablespoon lemon zest

6 egg whites

1/2 teaspoon cream of tartar

150g caster sugar

8 lemon slices or grated lemon zest.

For the filling:
150g caster sugar

2 tablespoons plain flour

2 tablespoons grated orange zest

125ml orange juice

2 tablespoons fresh lemon juice

1 egg

250ml whipping cream, whipped




Preheat the oven to 180 C / Gas mark 4.

In a large bowl, combine flour, baking powder, salt and 100g sugar. Add oil, egg yolks, water and lemon zest. Beat with an electric mixer until smooth.

In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 150g sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the cake mixture, then quickly fold in remaining whites until no streaks remain. Turn cake mixture into ungreased 25cm tube cake tin.

Bake in the preheated oven for 60 minutes or until a skewer inserted in the centre comes out clean. Invert cake and cool completely in tin. When cool, loosen edges and shake tin to remove cake.

Lemon cream filling:

In a saucepan over medium heat mix the caster sugar, flour, orange juice, orange zest, lemon juice and the egg.

Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream.

To assemble cake:

Slice cake horizontally into 3 equal layers.

Fill layers with filling.

Spread remaining filling on top layer.

Decorate with lemon slices.

Now, time for some tea!

Hope & Glory Earl Grey




Visit our Tea Shop