mixed fruit tea chiffon cake

Alright.

If you must bake one chiffon cake for the new year, make this one.

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A while ago I shared the recipe for an Earl Grey Chiffon Cake. That was more of an adult chiffon cake because the flavor of Earl Grey may not appeal to kids.

But this cake. OH MY GOSH. It was so fragrant, it took all of my will power not to take a bite before I had finished taking photos for this post.

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In fact, I have made this chiffon cake many, many times before but I was never quick enough to take any photo before the whole thing disappears.

I kid you not. If you don’t believe how gorgeous this cake smells, just bake one.

Here are the instructions on how to do so. 🙂

Before making the cake, add the contents of 6 packets of mixed fruit tea into hot water. Give it a stir and set this aside.

In a mixing bowl, mix together egg yolks and sugar until the mixture turns light.

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Add the oil and continue mixing.

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Add the all the tea leaves and water into the mixture and beat to combine.

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Finally add the sifted flour and baking powder in 2 batches and mix until just combined. Set this aside.

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In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.

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Gradually add the sugar, whisking continuously until stiff peaks form.

Add 1/3 of the meringue into the egg yolk batter. Beat to incorporate.

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Gently fold the remaining meringue into the batter in 2 batches, until no white streaks remain.

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Pour the batter into an UNGREASED tube pan.

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Lift the pan about 10 cm off the table top and drop it to remove the larger air bubbles. Repeat this twice more.

Bake at 170°C for the time stated for your pan size.

When baked, invert the pan and place on a wire rack to cool completely before unmolding.

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Cut a huge slice (hey, chiffon cakes contain mainly air so huge pieces are necessary and totally acceptable!) and eat immediately!

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*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Mixed Fruit Chiffon Cake
Serves 8
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For 18cm tube pan
  1. 4 egg yolks
  2. 80ml hot water
  3. 4 Mixed Fruit tea bags
  4. 53ml oil - I used canola oil
  5. 20g caster sugar
  6. 100g cake flour
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 4 egg whites
  10. 85g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 100ml hot water
  3. 5 Mixed Fruit tea bags
  4. 67ml oil - I used canola oil
  5. 25g caster sugar
  6. 125g cake flour
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 5 egg whites
  10. 108g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 120ml hot water
  3. 6 Mixed Fruit tea bags
  4. 80ml oil - I used canola oil
  5. 30g caster sugar
  6. 150g cake flour
  7. 3/4 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 6 egg whites
  10. 130g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 140ml hot water
  3. 7 Mixed Fruit tea bags
  4. 93ml oil - I used canola oil
  5. 35g caster sugar
  6. 175g cake flour
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 7 egg whites
  10. 150g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 65 minutes
Instructions
  1. Before making the cake, add the contents of 6 packets of mixed fruit tea into hot water. Give it a stir and set this aside.
  2. In a mixing bowl, mix together egg yolks and sugar until the mixture turns light.
  3. Add the oil and continue mixing.
  4. Add the all the tea leaves and water into the mixture and beat to combine.
  5. Finally add the sifted flour, salt and baking powder in 2 batches and mix until just combined. Set this aside.
  6. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.
  7. Gradually add the sugar, whisking continuously until stiff peaks form.
  8. Add 1/3 of the meringue into the egg yolk batter. Beat to incorporate.
  9. Gently fold the remaining meringue into the batter in 2 batches, until no white streaks remain.
  10. Pour the batter into an UNGREASED tube pan.
  11. Lift the pan about 10 cm off the table top and drop it to remove the larger air bubbles. Repeat this twice more.
  12. Bake at 170°C for the time stated.
  13. When baked, invert the pan and place on a wire rack to cool completely before unmolding.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. I use 65g eggs for all my bakes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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