Strawberry Fruit Tea Chiffon Cake
By: Angie's Recipes
Published: Sunday, January 10, 2010 - 11:30pm

Ingredients




Egg Yolk Batter:

210 grams Cake flour
1/2 teaspoon Baking powder
15 grams Matcha tea powder
190 ml Strawberry fruit tea
20 grams White sugar
100 ml Salad oil
5 Egg yolks
1 whole Egg
Meringue:

6 Egg whites
 teaspoon Lemon juice
1/4 teaspoon Salt
1 gram package / 8  Vanilla sugar
3/4 cup White sugar

Preparation

1 Sift flour, matcha tea powder and baking powder together in a mixing bowl. Beat together 20 grams of sugar and strawberry-scented tea until blended and sugar has completely dissolved. Whisk in the salad oil until emulsified. Add in sifted flour mixture and mix until just blended. Add in one whole egg and egg yolks. Combine all the ingredients until you obtain a smooth batter. 2 Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar in 3 portions, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then another one third, finally fold the mixture with the remaining whites. Make sure no white streaks remain. 3 Pour into a 26-cm ungreased tube pan and spread evenly. Bake for about 75 minutes until done in the center of 155C/310F oven. Remove pan from oven and immediately turn upside down on the neck of a glass bottle to cool for at least 1 hour. Unmold after it's thoroughly cool.

About


This strawberry tea chiffon cake has the flavor of refreshing fruit tea and is moist, tender, and light with a fluffy texture. I also used matcha tea powder for this chiffon cake as I wanted to clear up the cupboard. You can use the cake flour instead for the recipe if you have no green tea on hand.