- Preheat oven to 180°C (160°C fan-forced).
- Place the tea leaves in a jug and add hot water. Set aside to cool completely. Take the tea leaves out and finely chop with a knife. Set aside, along with the brewed tea.
- In a mixing bowl, beat the egg yolks and 80g caster sugar together until pale and creamy. Add the salt, and oil into the mixture and beat for another 2 minutes.
- Add the tea leaves to the mixture. In two batches alternate by adding the brewed tea and flour into the mixture whilst gently beating between additions. Set aside.
- In a clean mixing bowl, whisk the egg whites with the cream of tartar until you have soft peaks. Add the remaining 80g caster sugar one tablespoon at a time whilst still whisking until you have stiff peaks.
- Add around 1 cup of egg white mixture into the egg yolk mixture and give it a good stir to combine. Gently fold through the remaining egg whites in two batches until fully incorporated.
- Pour batter into an ungreased chiffon pan and bake for 1 hour and 20 minutes or until a skewer inserted into the cake comes out clean. If the cake is browning too quickly, you can place a piece of aluminum foil on it and keep baking.
- When the cake is done, remove from oven, turn the pan upside down and allow to cool completely. Best enjoyed with a hot cup of osmanthus oolong tea.
Oolong Chiffon Cake
Recipe by Iron Chef Shellie
Ease into your Autumn afternoons with some delicious osmanthus oolong chiffon cake with a nice hot cup of osmanthus oolong tea.
Ingredients
- 120ml hot water
- 1 tbs osmanthus oolong tea
- 6 eggs, separated
- 160g caster sugar
- 150g self raising flour
- 1/2 tsp salt
- 80ml vegetable oil
- 1/2 tsp cream tartar
