Jasmine Tea Chiffon Cake
A chiffon cake made with jasmine tea infusion and crushed tea leaves, served with vanilla ice cream and whipped cream.
Ingredients
eggs
5
granulated sugar
120 g
baking powder
12 g
low-gluten flour
120 g
salad oil
80 ml
salt
2 g
jasmine tea (brewed strong)
5 ml
jasmine tea leaves (finely ground in a mortar)
5 g
vanilla ice cream, whipped cream, strawberries, and mint leaves
to taste
Instructions
1
Step 1
Separate the eggs into yolks and whites. Add the granulated sugar to the yolks in two batches while mixing continuously. Whip the egg whites until stiff peaks form to make a meringue.
2
Step 2
Slowly sift the baking powder and low-gluten flour into the yolk mixture from ① and fold to combine, then gently fold in the meringue. Add the salad oil, salt, jasmine tea, and finely ground jasmine tea leaves, and mix until just combined.
3
Step 3
Pour the batter from ② into a chiffon cake mold and bake at 140°C for 40 minutes. Portion individual servings into containers, garnish with vanilla ice cream and whipped cream, and decorate with strawberries and mint leaves.
