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1
First, separate the egg yolks and whites.
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2
Return the egg yolks to room temperature, place the egg whites into the fridge, then prepare the other ingredients and tools.
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3
Mix the cake flour and tea leaves together and sift.
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4
Place the tea liquid ingredients into a sauce pan, brew a cup of strong tea.
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5
Set aside 45 g, and let it cool.
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6
Remove the egg whites from the fridge, lift them with a fork or chopsticks to lightly whisk.
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7
Whip with an electric hand mixer.
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8
Once it has turned white and frothy, add in granulated sugar (set aside one tablespoon) in 3 batches, and whip each time.
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9
It is done once it has turned into a proper stiff meringue.
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10
It's ready when the meringue still stands even when the mixer blades are lifted.
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11
Place into the fridge.
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12
After making the meringue, preheat the oven.
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13
Set your oven to 170 degrees C.
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14
Beat the one tablespoon of sugar set aside in Step 4 with the egg yolks using a hand mixer until they become a milkier, paler color.
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15
Add the vegetable oil to the egg yolks and whisk together until blended well.
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16
Then add the tea liquid, and mix until fine bubbles form like shown in the photo.
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17
Sift the flour mixture once more and add to Step 8, and mix until the batter is no longer floury.
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18
Whip the meringue again.
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19
Take the meringue you made in Step 5 out of the fridge, mix with an egg beater, doing so until the bubbles are extremely fine.
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20
Scoop up the meringue, add to Step 9 and mix.
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21
This is to make it easier to add in the rest of the meringue afterwards, so mix well.
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22
Add the remaining meringue in 2 to 3 batches, and mix by lifting it up from the bottom with a rubber spatula.
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23
Turn the bowl while mixing.
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24
Be careful not to pop the bubbles.
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25
Pour into the mold at a height.
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26
After pouring it in, shake the mold a bit to flatten the surface.
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27
Press down firmly on the round piece and sides with both hands, and tap against the counter several times to remove trapped air pockets.
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28
Bake in an oven at 170 degrees C for 35 minutes.
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29
It is finished baking when an inserted toothpick comes out clean.
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30
Invert the cake immediately and let it cool.
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31
After confirming that it has completely cooled, remove it from the mold.
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32
Using your hands and a palette knife etc., remove it carefully.
