Berry Tea Chiffon Cake

In the past I only know of pandan chiffon cakes and was never took keen about it.  After I started blogging, I am to know of so many different flavours of chiffon cakes and I began to like chiffon cakes.  But chiffon cakes seem a challenging cake to me ….

This chiffon is so soft and is definitely a keeper.

Recipe source: Happy Flour
Ingredients:
3 egg yolks
15g caster sugar
1/4 tsp salt
40g canola oil
3 Lipton Cranberry Rasperry & Strawberry Tea Bag (about 5g)
60g hot water
75g cake flour
3 egg whites
65g caster  sugar
1/4 tsp cream of tartar
40g dried cranberry (mix with some flour and sift aware excess flour)

Method:

• Preheat oven to 175C.  Sieve flour and set aside.
• Cut the tea bags and pour tea leaves into a cup.
• Pour hot water into it and leave it aside to cool.
• With a hand whisk, wish egg yolks, salt and sugar together. Add oil, tea toghher with the tea leaves resideue into the yolks batter.  Whisk until well combined.
• Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
• Gradually add in sugar and whisk till stiff peaks form.
• Fold in 1/4 of the meringue into the yolk mixture until combined.
• Then fold in the rest of the meringue in two portions lightly until well combined.
• Lastly, fold in the cranberry.
• Pour batter into a 20cm (I used 17cm) tube pan, smooth the surface.
• Place pan into a preheated oven and bake for 35 – 40 mins.
• Remove from oven, invert cake onto a table top and leave it to cool completely.
• Remove cake from pan and serve.