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.

  • 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
  1. Preheat oven to 180°C (160°C fan-forced).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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