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1
Assemble the ingredients.
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2
Mix the A. ingredients together.
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3
Sift the D. dry ingredients together.
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4
Boil the milk from the ingredients marked C., put in the C. tea leaves, and brew over low heat.
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5
Turn off the heat to let the tea steep.
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6
Strain to make 90 ml of tea liquid, then let it cool.
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7
(Add more milk if needed.)
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8
Grind up the tea leaves to use as topping very finely in a food mill or similar.
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9
Add the lemon juice to the egg whites and beat.
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10
Add the A. ingredients in 3 batches as you beat the egg whites.
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11
Keep beating until the meringue forms soft peaks that flop over gently.
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12
(Make sure not to over-beat the whites at this point).
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13
Put the B. ingredients in a double boiler or on a hot water bath (until the sugar dissolves), and beat until it iwhite and foamy.
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14
(I place it directly on the heat actually...) Alternate between adding the Step 2 tea and the vegetable oil, and keep beating.
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15
Add in the combined and sifted D. ingredients, and mix with large circular motions using an whisk.
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16
Add the tea leaves from Step 3, and blend them in evenly.
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17
The batter is ready once it is no longer floury and it has blended together nicely as shown in the photo.
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18
Add 1/3 of the meringue from Step 4, and use a whisk to fold in the mixture.
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19
Add the remaining meringue to Step 8, and roughly stir with a rubber spatula.
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20
Mix it by scooping it up from the bottom without kneading it.
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21
This is what the batter should look like after mixing.
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22
Pour the dough in starting from the back of the chiffon mold.
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23
If you do it like this, then the batter will spread out smoothly.
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24
After pouring in all of the batter, lightly remove the air bubbles.
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25
Drop it several times against a surface without letting the batter pour out and while keeping the mold steady.
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26
Bake in an oven preheated to 170 degrees C for 40 minutes.
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27
Flip the mold upside down and let cool.
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28
After it has cooled, seal it up in a plastic bag to prevent it from drying out.
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29
After it has cooled completely, stick a palette knife between the mold and the cake, and separate the cake from the mold.
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30
Cut into your preferred portions.
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31
Done!
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32
Here's a tea-scented chiffon cake.
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33
Enjoy by mixing the leftover tea together with heavy cream.
