Earl Grey Chiffon Cake with Maple Meringue Frosting

Name: Earl Grey Chiffon Cake with Maple Meringue Frosting
Yield: Makes one 10-inch (25 cm) tube cake | Serves 16 to 20
Ingredients: 1 tsp (5 mL) finely grated lemon zest; 1 tsp (5 mL) vanilla extract; 5 egg yolks; ½ cup (125 mL) vegetable oil; 1 recipe Maple Meringue Frosting; 3 oz (90 g) milk chocolate, chopped and melted; 2 tea bags Earl Grey; ¾ cup (185 mL) boiling water; 8 egg whites, at room temperature; ½ tsp (2 mL) cream of tartar; 1½ cups (375 mL) sugar; 2¼ cups (560 mL) cake and pastry flour; 2½ tsp (12 mL) baking powder; ¼ tsp (1 mL) salt

Preparation info

Makes one 10 inch 25 cm ) tube cake | Serves
16 to 20

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This is a personal favourite. Infused Earl Grey tea lends a subtly fragrant citrus note to the chiffon, and the meringue frosting sweetened with maple syrup really adds something special.

Ingredients

Cake

2 tea bags Earl Grey
¾ cup (185 mL) boiling water

Cake
Vegetarian

Method

Preheat the oven to 325°F (160°C).
Steep the tea bags in the boiling water until the water cools to room temperature. Without squeezing out excess liquid, remove the bags, then top up the water to its original ¾ cup (185 mL) measure.
Whip the