Île Grise Recipe

Background of Île Grise

Île Grise is a sophisticated French dessert that combines the delicate textures of chiffon cake with the aromatic notes of Earl Grey tea. Originating in the culinary era of innovation in the 19th century, this dessert showcases the blend of English Earl Grey and classic French pastry techniques. Traditionally served at high-end French patisseries, Île Grise provides an elegant end to a meal, appreciated for its unique flavor profile that balances citrusy bergamot notes with delicate sweetness.

Ingredients

• Cake Flour - 1 cup
• Granulated Sugar - 3/4 cup
• Baking Powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Earl Grey Tea (loose leaves) - 2 tablespoons
• Large Eggs - 4 (separated, room temperature)
• Milk - 1/2 cup
• Vegetable Oil - 1/4 cup
• Vanilla Extract - 1 teaspoon
• Cream of Tartar - 1/4 teaspoon
• Powdered Sugar - for dusting

Preparation Steps

1. Preheat your oven to 325°F (163°C). While the oven heats up, prepare the chiffon cake batter by sifting together cake flour, granulated sugar, baking powder, and salt into a large bowl. This step aerates the mixture and ensures no lumps will form in your batter.

2. In a separate bowl, steep the Earl Grey tea in milk for about 5 minutes to infuse the flavors. Once steeped, strain the mixture to remove the tea leaves.

3. Incorporate the infused milk mixture with vegetable oil and vanilla extract. Add the egg yolks one at a time, whisking continuously, until the mixture is smooth.

4. Combine the wet and dry ingredients by gently folding the dry into the wet ingredients until the batter is smooth and well-mixed. Be careful not to over-mix.

5. In a clean, dry mixing bowl, whisk the egg whites with cream of tartar. Start at a low speed and gradually increase until stiff peaks form.

6. Gently fold the beaten egg whites into the batter, maintaining the airiness to ensure a light chiffon texture.

7. Pour the batter into an ungreased tube pan, then bake in your preheated oven for about 50-60 minutes or until a skewer inserted into the middle comes out clean. Remember to use a cooking timer to keep track of the baking time accurately.

8. Once baked, invert the cake while in the pan onto a cooling rack, and let it cool completely upside down. This helps maintain the structure of the chiffon cake to avoid sagging.

9. Once cooled, gently remove from the pan and dust with powdered sugar before serving.

Serving Suggestions

To enjoy Île Grise, serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. Pair with a classic cup of Earl Grey tea to enhance the dessert's intrinsic flavors. Whether as an afternoon treat or a dinner party dessert, this chiffon cake is sure to impress with its elegant simplicity and subtle complexity.