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1
Place the 10 g of loose tea leaves (marked ) and water in a heatproof cup.
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2
Microwave (500W) for 1 minute.
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3
Cover with a plate and steam the tea for a while.
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4
Preheat the oven to 170C.
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5
Grind 5 g of tea leaves finely with mini blender or mortar and pestle.
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6
Sift riz farine (or soft flour).
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7
Strain microwaved tea to make tea liquid.
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8
Use 3 tablespoons.
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9
If you have a tea liqueur, take 2 tablespoon of tea and 1 tablespoon of the tea liqueur.
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10
Separate egg white and yolk.
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11
Place egg white in a bowl and whip with electric beater.
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12
Once it becomes foamy, add 1/4 of the sugar and continue whipping.
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13
Then add 1/3 of the remaining sugar.
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14
Whip further and now add 1/2 of the remaining sugar.
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15
Blend until stiff peaks form, stiff enough to turn the bowl upside down.
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16
Change the speed to low and whip for 1 minute to make a meringue with a nice consistency.
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17
In another bowl, whisk the egg yolk.
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18
Add all of the remaining sugar and mix well.
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19
Then add oil and whisk until combined.
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20
Pour black tea liquid into the egg yolk mixture and combine.
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21
Transfer sifted flour into this mixture and also the ground tea leaves.
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22
Mix well with a whisk.
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23
Add 1/3 of meringue into the batter and mix well with a whisk.
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24
Using a spatula, add half of the remaining meringue and fold in a cutting motion.
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25
Transfer the batter into the bowl with the remaining meringue and mix gently until the meringue melds with the batter.
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26
Pour the batter into the chiffon cake pan.
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27
Tap the pan three times or so on the kitchen counter to release any air bubbles trapped inside.
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28
Bake in the preheated 170C oven for 30 minutes.
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29
Once baked, turns it upside down and cool.
