This Earl Grey Chiffon cake is a tea infused chiffon cake, and it's light, spongy, airy and not too sweet. Earl Grey happens to be one of my favorite breakfast tea and is typically a black tea flavoured with oil from the rind of the bergamot orange, a citrus fruit with the appearance and flavour between an orange, a lemon, a bit of lime and grapefruit all in one. Bergamot oranges are grown in Calabria, Italy and certain parts of France. The rind of this bergamot orange is dried and added to black tea leaves to produce Earl Grey. Earl Grey Chiffon Cake ~ 伯爵灰茶戚风蛋糕 Ingredients (A) 6 'L' eggs 70 gm caster sugar 80 ml vegetable oil 1/2 cup Earl Grey tea from 4 bags of Earl Grey tea) 2 Tbsp Earl Grey tea leaves from the tea bags 150 gm plain flour 2 tsp baking powder 1 tsp vanilla (B) 6 'L' egg whites 70 gm caster sugar Method Sift the plain flour with the baking powder, set aside. Steep 4 bags of Earl Grey tea in a cupf of boiling water. Once cool, measure out 1/2