Earl Grey Chiffon Cake

Earl Grey Chiffon Cake

Full recipe (both ingredients and procedure):
https://tinyurl.com/y3gd85l3

Angle Cake Tube Pan
Unfortunately, my cake pan predates amazon and it has no brand written on it, but it looks very much like this one, minus the feet:
https://amzn.to/2O69Jpa
Even if your pan has the feet, use the bottle to cool the cake as the center piece has a tendency to fall down.

5 oz Baking Cups:
https://amzn.to/2O9kyqn

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For the tea (to use in both batter and icing)
3 Tbsp high quality loose leaf Earl Grey tea. Tea bags will not work since the tea leaves have to be large and not ground up.
2 cups boiling water

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For the cake

Dry ingredients
256 grams cake flour (9 oz )
285 grams granulated sugar (10 oz )
1 Tbsp baking powder (14.7 grams)
1 tsp table salt or 2 tsp Diamond Crystal Kosher salt (5.7 grams)

Wet ingredients
5 large egg yolk (about 90g)
177g freshly brewed and cooled earl gray tea (3/4 cups)
112g vegetable oil (1/2 cup )
1 tsp vanilla

Whipped egg whites
8 large egg whites (about 240g)
1/2 tsp cream of tartar
57 grams granulated sugar (2 oz)

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For the icing
90g freshly brewed and cooled earl gray tea (6 Tbsp)
1 tsp unflavored gelatin
1 tsp vanilla
464g cold heavy cream (2 cups)
56 grams sifted powdered sugar or to taste (2 oz)

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