Red Rose Chiffon Cake

I made another cake right after I finished making my green tea chiffon cake.  The original recipe calls for Earl Grey tea, but I only had Red Rose on hand.  The instructions were clear and was really easy to follow.  The cake came out beautifully.  It was light and fluffy and the height of the cake didn't shrink drastically.


Red Rose Chiffon Cake:
Adapted from Honey Bee Sweets
Makes one 20-cm tube cake

• 5 egg yolks
• 30g caster sugar
• 1/2 tsp salt
• 80mL vegetable oil
• 30g Red Rose tea leaves or 3 sachets
• 2 sachets of tea
• 180mL water
• 120g cake flour
• 2/3 tsp baking powder
• 5 egg whites
• 90g caster sugar

1. In a small saucepan, pour the water and place the leaves/sachets.  Heat until it boils, then turn the heat off and leave the tea to soak for 5-10 minutes.
2. Preheat the oven to 170C or 338F.
3. In a medium-large bowl, beat the egg yolks and sugar (30g) together until slightly thick and pale.
4. Slowly drizzle the oil and mix.
5. Pour 100mL of the tea (cooled) and mix until smooth.  Add in the tea grains of two more sachets and mix.
6. Sift in the cake flour, salt and baking powder.  Mix until there's no more lumps.
7. In a mixing bowl, beat the egg whites on medium-high speed until frothy and foamy.  Then gradually add in the sugar (90g).  Beat on high speed until stiff peaks form.
8. Put a large dollap of the egg whites into the yolk mixture, and fold together quickly and neatly.  Add this mixture to the rest of the egg whites, and fold gently and carefully.
9. Pour into a tube pan and spread out evenly.  Tap against a counter to remove air bubbles.
10. Bake for 30-40 minutes or until a toothpick comes out cleanly.
11. Garnish with fruits and sifted caster sugar if wanted.  Serve immediately.  Cake should be soft and fluffy.