I like to play around with different chiffon flavour. Found this from a taiwan website while searching for the almond chiffon cake recipe. The tea flavour is present but not strong, not bad for people who do not like strong tea. This yields a soft and moist chiffon cake.
This recipe is adapted from Carol自在生活 with slight modification. Some of the steps have been modified to my own preference. Click here for the original recipe, her recipe includes fresh cream frosting which I have omitted in this attempt.
60g fresh milk
2 sachets red tea bag ( I used Lipton )
5 egg yolks
30g caster sugar
60g vegetable oil / olive oil
100g low protein flour ( I used cake flour )
1tsp vanilla extract ( not included in the original recipe )
5 egg whites
1tsp lemon juice ( I used ¼ tsp cream of tartar )
30g caster sugar
1. In a saucepan, bring milk to boil. Cut open the tea bag and pour tea leave into the hot boiling milk to infuse. Set aside to cool.
2.Mix ingredient B together and add milk mixture (do not discard the tea leave) from step 1 and stir till smooth.
3. Whisk egg white at low speed until foamy, add in cream of tartar and whisk at medium speed. Add sugar in 3 additions and whisk at high speed until stiff peak forms.
4. Add 1/3 of the egg white mixture into egg yolk mixture and mix gently to combine. Then add the reamining egg white mixture and gently fold in until well combine.
5. Pour into a 21cm tube pan. Tap the tube pan on the table top a few times to reduce large bubbles and bake at 150C for about 45-50 minutes or until cooked.
( I baked at 150C but I suggest to bake at 170C)
5. Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
6. Slice and serve.