Alright.
If you must bake one chiffon cake for the new year, make this one.
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.
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.
Add the oil and continue mixing.
Add the all the tea leaves and water into the mixture and beat to combine.
Finally add the sifted flour and baking powder in 2 batches and mix until just combined. Set this aside.
In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.
Gradually add the sugar, whisking continuously until stiff peaks form.
Add 1/3 of the meringue into the egg yolk batter. Beat to incorporate.
Gently fold the remaining meringue into the batter in 2 batches, until no white streaks remain.
Pour the batter into an UNGREASED tube pan.
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.
Cut a huge slice (hey, chiffon cakes contain mainly air so huge pieces are necessary and totally acceptable!) and eat immediately!
*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!
- 4 egg yolks
- 80ml hot water
- 4 Mixed Fruit tea bags
- 53ml oil - I used canola oil
- 20g caster sugar
- 100g cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites
- 85g caster sugar
- 1/4 teaspoon cream of tartar
- Baking Time: 35 minutes
- 5 egg yolks
- 100ml hot water
- 5 Mixed Fruit tea bags
- 67ml oil - I used canola oil
- 25g caster sugar
- 125g cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 egg whites
- 108g caster sugar
- 1/4 teaspoon cream of tartar
- Baking Time: 45 minutes
- 6 egg yolks
- 120ml hot water
- 6 Mixed Fruit tea bags
- 80ml oil - I used canola oil
- 30g caster sugar
- 150g cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 egg whites
- 130g caster sugar
- 1/2 teaspoon cream of tartar
- Baking Time: 55 minutes
- 7 egg yolks
- 140ml hot water
- 7 Mixed Fruit tea bags
- 93ml oil - I used canola oil
- 35g caster sugar
- 175g cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 7 egg whites
- 150g caster sugar
- 1/2 teaspoon cream of tartar
- Baking Time: 65 minutes
- 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.
- Add the oil and continue mixing.
- Add the all the tea leaves and water into the mixture and beat to combine.
- Finally add the sifted flour, salt and baking powder in 2 batches and mix until just combined. Set this aside.
- In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.
- Gradually add the sugar, whisking continuously until stiff peaks form.
- Add 1/3 of the meringue into the egg yolk batter. Beat to incorporate.
- Gently fold the remaining meringue into the batter in 2 batches, until no white streaks remain.
- Pour the batter into an UNGREASED tube pan.
- 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.
- When baked, invert the pan and place on a wire rack to cool completely before unmolding.
- Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
- I use 65g eggs for all my bakes.
Hi Diana,
I bet it is irresistible. I have Lady Grey loose tea with citrus and lavender; how many grams or teaspoons of tea leaves should I use for this cake? Thank you.
Hi Sarah it should be about 12g but you can adjust according to your preference!
Hi Diana,
I can imagine. It must be torturing to tell yourself not to eat anything when the fragrance and softness of the cake are in your face… LOL!
Zoe
Diana, Gong Xi Fa Cai! I cannot believe that I have never tried mixed fruit tea. tsk..tsk.. I must buy some to drink and also to bake your highly recommended Mixed Fruit Tea Chiffon Cake!
My whole family is crazy abt chiffon cakes! I used Boh strawberry n raspberry fruit tea instead as i have guests who cant take tea..it is so good, esp after refridgerating it. Cant wait to try fruit tea next!!
I wish my family is as crazy about chiffon cakes as I am! Then I can a while lot more! I hope you like the mixed fruit tea chiffon – the smell is really divine! 🙂
Hi Diana
All your bakings are amazingly divine, can you share your expertise in terms of the baking process. Do you use fan mode in the oven for baking or just conventional baking without fan?
or it depends on what types cakes that you will be baking
can you kindly share …thanks
a newbie trying to master the cake baking..
Sharon
Hi Sharon I use convectional baking without fan. 🙂
Thanks !! I always have problem with my cakes. ..it ” Huat” so high ! same heIght as the pan 3 c m (become 6 cm tall ) than it collapse with a big smiley crack
Hi Sharon there are many possible reasons why this can happen. See here: https://www.facebook.com/notes/foodilcious-cooks-work/cake-tips-n-reasons-for-disasters/333267490065332
hi … i didnt see how much baking powder to add 🙂
sorry saw it .. i must be blind
no worries! 🙂
Hi Lek Chiang – it is in the recipe. 3/4 teaspoon!
Just made this – really like your recipes! The outcome was soft, moist and everyone loved the unique fragrance! I “gei kiang” and reduced the sugar because it seemed so much – it really needed the full amount of sugar ^-^;; definitely sticking to the recipe in the future. Thanks!