A fluffy Earl Grey chiffon cake paired with homemade apricot jam and smooth apricot cream — this cake is fragrant, refreshing, and not overly sweet. Perfect for summer baking and elegant dessert tables.
This cake might look a little complicated, but it’s actually very easy to make.
I’ve included step-by-step images for every part, so as long as you follow along, you really can’t go wrong.
If you love Earl Grey desserts like I do, you have to try this cake. I made it for my little girl’s birthday, and the whole family loved it. She even said we don’t need to buy cakes from outside anymore.
I happened to find some fresh apricots that day, so I used them to make a simple homemade jam.
But this recipe is actually very flexible — you can easily switch it up with other fruits like strawberries, mango, or even blueberries depending on what you have on hand.
If you’re short on time, using a good-quality store-bought jam works just as well and makes the whole process even quicker and more convenient.
Why you’ll love this recipe
- This cake is light, soft, and airy with a delicate Earl Grey aroma that isn’t overpowering.
- The apricot jam adds a natural sweet-tart flavor that keeps the cake refreshing and not too rich.
- It’s a beautiful layered cake that’s perfect for afternoon tea, yet simple enough to make at home with straightforward steps.
Ingredients and Substitutions
- Corn oil – Adds moisture and keeps the chiffon cake soft and tender. I recommend using a neutral oil so it doesn’t overpower the tea flavor.
- Milk – Whole milk is ideal for a richer taste. Heating it slightly helps release the aroma of the Earl Grey tea powder.
- Cake flour – Essential for a light and fluffy chiffon texture. Do not substitute with all-purpose or bread flour as it will make the cake dense.
- Earl Grey tea powder – This is what gives the cake its signature flavor. It should be finely ground for a smooth texture and a delicate tea aroma without bitterness.
- Eggs – You’ll need to separate the yolks and whites. Room temperature eggs whip better and create a more stable, airy structure.
- Granulated sugar – Used to sweeten and stabilize the meringue. Adjust slightly to taste if needed.
- Apricot flesh – Fresh apricots give the best flavor for the jam. The natural tartness balances the sweetness beautifully.
- Lemon juice – Brightens the jam and prevents it from becoming dull in flavor. It also helps maintain a fresh, vibrant taste.
- Heavy cream – Use chilled dairy cream for best whipping results. It creates a smooth and stable apricot cream.
- Apricot jam – Homemade is best for a fresh and natural fruit flavor. It blends into the cream and enhances the overall taste of the cake.
Ingredients
Earl Grey Chiffon Cake Base
- 35 g corn oil
- 50 g milk
- 50 g cake flour
- 2 g Earl Grey tea powder
- 3 large eggs (room temperature, separated)
- 45 g granulated sugar
- 3 drops of lemon juice
Homemade Apricot Jam
- 500 g fresh apricot flesh (pitted)
- 160 g granulated sugar
- 10 g lemon juice
Apricot Whipped Cream
- 400 g heavy cream (chilled)
- 120 g homemade apricot jam (cooled)
- 20 g granulated sugar
How to Make Earl Grey & Apricot Cake
Make the Homemade Apricot Jam
Pit 500 g fresh apricots and place the flesh in a large non-reactive bowl. Add 160 g granulated sugar and 10 g lemon juice, stirring thoroughly to coat all the fruit. Cover and let macerate at room temperature for 4 hours.
Transfer the macerated apricots along with all accumulated juices to a small saucepan. Bring to a boil over high heat, then skim off any foam that rises to the surface.
Reduce the heat to medium-low and continue cooking, stirring constantly with a heatproof spatula or wooden spoon to prevent scorching. Cook until the jam has thickened considerably and coats the back of a spoon without immediately dripping off—this typically takes about 20 minutes. Remove from heat and let cool completely to room temperature. The jam will continue to thicken as it cools.
Bake the Earl Grey Chiffon Cake Base
Preheat your oven to 150°C (300°F). Have a 6-inch chiffon cake pan ready—do not grease the pan, as chiffon cakes need to cling to the sides to rise properly.
In a small bowl, heat 50 g milk until just steaming (do not boil). Add 2 g Earl Grey tea powder and stir to combine. Set aside to cool completely to room temperature.
In a large mixing bowl, combine 35 g corn oil with the cooled Earl Grey milk mixture. Whisk vigorously with a balloon whisk until the mixture is fully emulsified—it should appear creamy and uniform with no oil droplets visible.
Sift in 50 g cake flour and fold gently with a spatula until no dry streaks remain.
Add 3 egg yolks and continue folding until the batter is smooth, glossy, and completely free of lumps.
In a clean bowl, whip the egg whites with sugar and 3 drops of lemon juice until stiff peaks form. The meringue should hold its shape firmly when the beaters are lifted, with the peaks standing upright and the surface appearing smooth and glossy.
Gently fold one-third of the whipped egg whites into the yolk batter. Use a spatula to cut through the center of the mixture, sweep along the bottom of the bowl, and fold over. Rotate the bowl and repeat until just combined.
Then fold the mixture back into the remaining meringue. Mix gently until fully combined.
Pour the batter into the ungreased 6-inch chiffon cake pan. Gently tap the pan on the counter 2-3 times to release any large air bubbles. Bake for 45 minutes, until the cake is lightly golden on top and springs back when pressed gently with a fingertip.
Remove the cake from the oven and immediately invert the pan onto a wire rack.
Let cool completely to room temperature—this is essential for preventing collapse. Once cool, run a thin knife around the edges to release the cake, then remove from the pan. Slice horizontally into 3 even layers using a serrated knife.
Make the Apricot Whipped Cream
Place 400 g chilled heavy cream and 20 g granulated sugar in a large bowl. Whip with an electric mixer on medium speed until the cream reaches a yogurt-like consistency—it should be thickened but still fluid.
Add 120 g cooled homemade apricot jam and continue whipping until the cream holds stiff peaks. Be careful not to overwhip, as the cream can become grainy or separate. Transfer to a piping bag fitted with a large round tip, or set aside for spreading with a spatula.
Assemble the Cake
Place one layer of cake on a serving plate or cake stand. Pipe or spread an even layer of apricot whipped cream over the surface, using a spatula to smooth it flat.
Pipe two rings of cream around the perimeter of the cake layer to create a dam that will hold the jam in place.
Spoon a generous layer of homemade apricot jam into the center, spreading it within the cream rings.
Pipe another layer of apricot whipped cream over the jam and spread smooth.
Place the second cake layer on top and repeat the process. If you have a third layer, continue with the same method. Finally, place the top cake layer and use the remaining apricot whipped cream to frost the top and sides of the cake. A simple, rustic finish is lovely, or you can smooth the sides for a cleaner look.
Refrigerate the assembled cake for at least 30 minutes to allow the cream to set and the flavors to meld. Before serving, you can decorate with additional piped cream, fresh apricot slices, or a dusting of Earl Grey tea powder for an elegant touch.
Frequently Asked Questions
Why did my chiffon cake collapse?
Chiffon cakes most commonly collapse for two reasons: the pan was greased, or the cake wasn’t inverted immediately after baking. Always use an ungreased pan, and flip the pan upside down as soon as it comes out of the oven. Let it cool completely—at least 1-2 hours—before unmolding.
Can I use store-bought apricot jam instead of homemade?
Yes, you can substitute with a high-quality store-bought apricot preserves. Look for one with a high fruit content and no added corn syrup or artificial flavors. You may need to adjust the sugar in the whipped cream slightly depending on how sweet your jam is.
My apricot jam is too runny—what went wrong?
If your jam didn’t set properly, it may not have been cooked long enough. The jam is ready when it coats the back of a spoon and holds its shape without immediately dripping. You can also test by placing a small spoonful on a chilled plate—if it wrinkles when pushed with your finger, it’s ready. If it’s still runny, continue cooking for a few more minutes.
Can I make this cake in a different size?
This recipe is designed for a 6-inch pan. For an 8-inch cake, I recommend multiplying all ingredients by 1.5 and adjusting baking time accordingly. The cake may bake more quickly, so start checking at 35-40 minutes.
Why did my whipped cream become grainy?
Grainy whipped cream is usually the result of overwhipping. Once cream passes the stiff peak stage, the fat begins to separate from the liquid, creating a curdled appearance. If this happens, you can gently fold in a few tablespoons of fresh, unwhipped cream to try to bring it back together, though it may not be as stable for piping.
Can I use dried Earl Grey tea leaves directly?
Yes, but you must grind them into a fine powder first. Whole or coarsely ground tea leaves will create unpleasant texture in the cake. I recommend using a spice grinder, mortar and pestle, or placing the leaves in a resealable bag and crushing with a rolling pin until very fine.
Is it necessary to add lemon juice to the jam?
Yes, the lemon juice is important for multiple reasons. It helps the jam set properly by working with the fruit’s natural pectin, it brightens the apricot flavor, and it prevents the jam from oxidizing and turning a dull brown color. I don’t recommend skipping it.
How far in advance can I make this cake?
You can make the cake components up to 2 days ahead. Bake the cake layers, wrap them tightly in plastic wrap, and store at room temperature. Make the jam and store it in the refrigerator. Assemble the cake the day you plan to serve it, or assemble a day ahead—the cake actually tastes even better after resting overnight in the refrigerator.
Earl Grey Chiffon Cake with Apricot Cream & Jam Filling
Ingredients
Earl Grey Chiffon Cake Base
- 35 g corn oil
- 50 g milk
- 50 g cake flour
- 2 g Earl Grey tea powder
- 3 large eggs room temperature, separated
- 45 g granulated sugar
- 3 drops of lemon juice
Homemade Apricot Jam
- 500 g fresh apricot flesh pitted
- 160 g granulated sugar
- 10 g lemon juice
Apricot Whipped Cream
- 400 g heavy cream chilled
- 120 g homemade apricot jam cooled
- 20 g granulated sugar
Instructions
Make the Homemade Apricot Jam
- Pit 500 g fresh apricots and place the flesh in a large non-reactive bowl. Add 160 g granulated sugar and 10 g lemon juice, stirring thoroughly to coat all the fruit. Cover and let macerate at room temperature for 4 hours.
- Transfer the macerated apricots along with all accumulated juices to a small saucepan. Bring to a boil over high heat, then skim off any foam that rises to the surface.
- Reduce the heat to medium-low and continue cooking, stirring constantly with a heatproof spatula or wooden spoon to prevent scorching. Cook until the jam has thickened considerably and coats the back of a spoon without immediately dripping off—this typically takes about 20 minutes. Remove from heat and let cool completely to room temperature. The jam will continue to thicken as it cools.
Bake the Earl Grey Chiffon Cake Base
- Preheat your oven to 150°C (300°F). Have a 6-inch chiffon cake pan ready—do not grease the pan, as chiffon cakes need to cling to the sides to rise properly.
- In a small bowl, heat 50 g milk until just steaming (do not boil). Add 2 g Earl Grey tea powder and stir to combine. Set aside to cool completely to room temperature.
- In a large mixing bowl, combine 35 g corn oil with the cooled Earl Grey milk mixture. Whisk vigorously with a balloon whisk until the mixture is fully emulsified—it should appear creamy and uniform with no oil droplets visible.
- Sift in 50 g cake flour and fold gently with a spatula until no dry streaks remain.
- Add 3 egg yolks and continue folding until the batter is smooth, glossy, and completely free of lumps.
- In a clean bowl, whip the egg whites with sugar and 3 drops of lemon juice until stiff peaks form. The meringue should hold its shape firmly when the beaters are lifted, with the peaks standing upright and the surface appearing smooth and glossy.
- Gently fold one-third of the whipped egg whites into the yolk batter. Use a spatula to cut through the center of the mixture, sweep along the bottom of the bowl, and fold over. Rotate the bowl and repeat until just combined.
- Then fold the mixture back into the remaining meringue. Mix gently until fully combined.
- Pour the batter into the ungreased 6-inch chiffon cake pan. Gently tap the pan on the counter 2-3 times to release any large air bubbles. Bake for 45 minutes, until the cake is lightly golden on top and springs back when pressed gently with a fingertip.
- Remove the cake from the oven and immediately invert the pan onto a wire rack.
- Let cool completely to room temperature—this is essential for preventing collapse. Once cool, run a thin knife around the edges to release the cake, then remove from the pan. Slice horizontally into 3 even layers using a serrated knife.
Make the Apricot Whipped Cream
- Place 400 g chilled heavy cream and 20 g granulated sugar in a large bowl. Whip with an electric mixer on medium speed until the cream reaches a yogurt-like consistency—it should be thickened but still fluid.
- Add 120 g cooled homemade apricot jam and continue whipping until the cream holds stiff peaks. Be careful not to overwhip, as the cream can become grainy or separate. Transfer to a piping bag fitted with a large round tip, or set aside for spreading with a spatula.
Assemble the Cake
- Place one layer of cake on a serving plate or cake stand. Pipe or spread an even layer of apricot whipped cream over the surface, using a spatula to smooth it flat.
- Pipe two rings of cream around the perimeter of the cake layer to create a dam that will hold the jam in place.
- Spoon a generous layer of homemade apricot jam into the center, spreading it within the cream rings.
- Pipe another layer of apricot whipped cream over the jam and spread smooth.
- Place the second cake layer on top and repeat the process. If you have a third layer, continue with the same method. Finally, place the top cake layer and use the remaining apricot whipped cream to frost the top and sides of the cake. A simple, rustic finish is lovely, or you can smooth the sides for a cleaner look.
- Refrigerate the assembled cake for at least 30 minutes to allow the cream to set and the flavors to meld. Before serving, you can decorate with additional piped cream, fresh apricot slices, or a dusting of Earl Grey tea powder for an elegant touch.
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