Peppermint Tea Chiffon Cake ~ 薄荷茶戚风蛋糕

My family never gets tired of having chiffon cakes for their breakfast or to snack on, all because of their soft, fluffy texture and on top of that they are not overly sweet.  Another plus point is that they can be kept in an airtight container and stay nice and soft even after a few days, that is provided they're not finished off by the next day!

Peppermint Tea Chiffon Cake ~  薄荷茶戚风蛋糕

Ingredients (A)

• 4 teabags of Peppermint tea
• 200 gm sifted cake flour or plain flour
• 3 tsp baking powder
• 1/2 tsp salt
• 6 egg yolks
• 70 gm caster sugar
• 100 ml canola oil
• 150 ml hot water (steep in the 4 tea bags for about 10 mins)
• 3 Tbsp tea leaves from the tea bags

(B)

• 6 egg whites
• 70 gm caster sugar

Method

1. Sift the flour twice.  Add in the baking powder and sift again.  Set aside.
2. Place the egg yolks in a mixing bowl, add in sugar and beat with the paddle attachment, till pale.
3. Whisk in the oil, followed by the tea, then the 3 Tbsp tea leaves.  Fold in the sifted flour in batches.
4. In another clean mixing bowl, beat the egg whites till foamy, add in the sugar gradually and beat till stiff peaks form.
5. Fold in the beaten egg whites into the egg yolk mixture in 3 batches with the ball whisk.  
6. Pour the batter into the ungreased tube pan, swirl the batter with the spatula and tap the pan lightly on the work top to release any air bubbles.
7. Bake in a preheated oven @ 170 deg.C (on the lower rack) for about 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.
8. Immediately invert the cake and let it cool completely, about an hour or so, then unmould the cake with a flat metal spatula or by hand.