strawberry tea chiffon cake

One of the things I love most about chiffon cakes is their versatility. 

As long as you get the proportions of the ingredients right, you can change the flavor of the cake quite easily.

I have made quite a few tea-based chiffon cakes, like this Earl Grey Chiffon Cake and this Mixed Fruit Tea Chiffon Cake. I really love them even though I am not a tea-drinking person. There is something pretty amazing about the fragrance of tea leaves.

I found a box of Strawberry tea in my pantry this morning – my intention was to bake another Earl Grey Chiffon Cake – and I figured I’d give this a shot. 

IMG_2818

I am so glad I made this cake. Apart from it being absolutely yummy-smelling (and tasting), I love the fact that I ended up with such a tall, tall cake! Yes, once you start making chiffon cakes, you will also join the obsession-with-tall-cakes club.

IMG_2888

So let me now show you how to make this gorgeous cake!

Before you begin, steep the tea bags in boiling water. Allow the liquid to cool completely before using.

IMG_2685

In the bowl of a mixer, beat together egg yolks and sugar until the mixture is light and creamy.

IMG_2687

Add the oil and continue mixing.

IMG_2691

Once the oil has been incorporated, add the tea mixture and mix to combine.

IMG_2694

Fold in the dry ingredients until just mixed. Set this aside.

IMG_2698 IMG_2701

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

IMG_2703

Gradually, add the caster sugar, and continue whisking until stiff peaks form.

IMG_2709

IMG_2713

Beat 1/3 of the meringue into the yolk mixture to stabilize it.

IMG_2715 IMG_2716

Gently fold in the remaining meringue in two batches until no white streaks remain.

IMG_2722 IMG_2725 IMG_2727

Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the table top and drop it to remove the larger air bubbles. Repeat twice more.

IMG_2731

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

IMG_2830

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

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

Strawberry Tea Chiffon Cake
Write a review
Print
For 18cm tube pan
  1. 4 egg yolks
  2. 80ml hot water
  3. 4 Strawberry 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 Strawberry 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 Strawberry 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 Strawberry 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 you begin, steep the tea bags in boiling water. Allow the liquid to cool completely before using.
  2. In the bowl of a mixer, beat together egg yolks and sugar until the mixture is light and creamy.
  3. Add the oil and continue mixing.
  4. Once the oil has been incorporated, add the tea mixture and mix to combine.
  5. Fold in the dry ingredients until just mixed. Set this aside.
  6. In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking.
  7. Gradually, add the caster sugar, and continue whisking until stiff peaks form.
  8. Beat 1/3 of the meringue into the yolk mixture to stabilize it.
  9. Gently fold in the remaining meringue in two batches until no white streaks remain.
  10. Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the table top and drop it to remove the larger air bubbles. Repeat twice more.
  11. Bake at 170°C for the time stated for your pan size.
  12. 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/