London Fog Cake

• เวลารวม: 53 minutes

ส่วนผสม

Okay so if you’re obsessed with London Fog lattes like I am, you’re going to lose your mind over this cake. I basically turned my favorite drink into the softest, fluffiest earl grey chiffon cake and topped it with lavender buttercream whipped cream because why not go all in?

Honestly wasn’t planning to post this week because I’ve been feeling sick and uninspired, but this homemade cake recipe deserved its moment.

Part two coming soon 🤞🏻🤞🏻

Earl Grey Chiffon Cake:

6 egg yolks

150g granulated sugar

120ml neutral oil

220ml warm milk

2 tbsp cream of earl grey tea

225g cake flour

1 tsp baking powder

1/4 tsp salt

6 egg whites

80g granulated sugar

วิธีทำ

Warm the milk until steaming, add Earl Grey tea, steep 5–7 minutes, strain, and let cool.

Whisk egg yolks, sugar, oil, and the cooled Earl Grey milk until smooth.

Sift in cake flour, baking powder, and salt; mix until fully combined.

Beat egg whites until frothy, slowly add sugar, and whip to stiff peaks.

Fold one-third of the meringue into the yolk mixture, then gently fold in the rest until no streaks remain.

Pour batter into an ungreased chiffon/tube pan and bake at 350°F for 45–50 minutes.

Immediately invert the pan and cool fully before releasing the cake.