Strawberry Fruit Tea Chiffon Cake

This strawberry tea chiffon cake has the flavor of refreshing fruit tea and is moist, tender, and light with a fluffy texture. I also used matcha tea powder for this chiffon cake as I wanted to clear up the cupboard. You can use the cake flour instead for the recipe if you have no green tea on hand.

The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes, and hence they are typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings. Wikipedia
Egg Yolk Batter
  • 210 g All-purpose flour
  • 1/2 tsp Baking powder
  • 15 g Matcha tea powder (optional)
  • 190 ml Strawberry fruit tea
  • 20 g White sugar
  • 100 ml Salad oil
  • 5 Egg yolks
  • 1 whole Egg
  • 6 Egg whites
  • 1/3 tsp Lemon juice
  • 1/4 tsp Salt
  • 1 package / 8 g Vanilla sugar
  • 3/4 cup White sugar

  1. Sift flour, matcha tea powder and baking powder together in a mixing bowl. Beat together 20 grams of sugar and strawberry-scented tea until blended and sugar has completely dissolved. Whisk in the salad oil until emulsified. Add in sifted flour mixture and mix until just blended. Add in one whole egg and egg yolks. Combine all the ingredients until you obtain a smooth batter.
  2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar in 3 portions, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then another one third, finally fold the mixture with the remaining whites. Make sure no white streaks remain.
  3. Pour into a 26-cm ungreased tube pan and spread evenly. Bake for about 75 minutes until done in the center of 155C/310F oven. Remove pan from oven and immediately turn upside down on the neck of a glass bottle to cool for at least 1 hour. Unmold after it's thoroughly cool.


MaryMoh 11/1/10 09:41

Wow...the texture is just perfect! I love chiffon cake. I can the whole cake! I need to get a chiffon cake tin soon.

Cheah 11/1/10 11:05

I'm so hungry looking at this. Must give it a try. I notice that you don't use cream of tartar in your egg white mixture. Also can I omit the vanilla sugar if it's not available?

Heavenly Housewife 11/1/10 11:11

Beautiful beautiful cake! Texture looks divine. I'll bring the tea daaaaaaahling, you cut us some slices of cake.
*kisses* HH

Ivy 11/1/10 11:36

Angie your cake is scrumptious. I have never made a chiffon cake before although I have made olive oil based cakes lots of times. Would it be considered as a chiffon cake?

Happy cook 11/1/10 11:42

Wow beautiful. Looks so so soft, have never made a chiffon cake.

Shirley @ Kokken69 11/1/10 12:28

I have a soft spot for chiffon cake. Your latest creation looks really soft and cottony! I can imagine how good it would be with a dollop of fresh vanilla flavoured fresh cream or vanilla ice cream!

Trissa 11/1/10 12:32

That looks fantastic Angie! I have been looking for a great chiffon recipe - I am planning to make it coffee flavoured - would you know what I need to substitute it with?

3 hungry tummies 11/1/10 12:48

It looks so fluffy and like, my kind of cake!

tracieMoo 11/1/10 13:11

it sounds great! I'm sure the tea taste would be very refreshing :D perfect for tea time :)

My Little Space 11/1/10 13:24

Angie, the cake looks so fluffy! Love the fruity smell. Must be terribly delicious. Yummm....mmm.... You should make an extra one for all of us lol! haha....

Sonia (Nasi Lemak Lover) 11/1/10 14:24

just from the picture, I can imagine this is a very good chiffon. I like your chiffon pan, mine just plain one, never see this kind of pan here, is this a non-stick baking pan?

noobcook 11/1/10 14:26

I love fruity flavours! This is perfect for tea time :)

KennyT 11/1/10 14:28

I love chiffon cake, it's like eating yummy snow and foam.

edith 11/1/10 14:55

oh gosh, this looks so soft and fluffy. My recent attempt at chiffon was a disaster. Don't know why it collapsed after cooled.

Any advice what I shouldn't do? Thanks.

Ju (The Little Teochew) 11/1/10 15:17

Angie, that cake is practically GLOWING!!!

Angie's Recipes 11/1/10 15:25

Thank you ALL for the replies! :-)
@Cheah: If vanilla sugar is not available, try the vanilla extract in the egg yolks batter or the cake might smell too eggy.
@Ivy: A chiffon cake is usually made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Chiffon cakes achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking.
@Trissa:The liquid part of the recipe can be replaced with the morning coffee left-over and leave out the matcha powder.

Angie's Recipes 11/1/10 15:40

@edith: The reason a chiffon collapsed might be
1. Too much liquid
2. The meringue is not whipped to the stiff
3. Other ingredients are too heavy, so they fell down to the bottom during the baking
4. Baking temperature is too low
5. Inappropriate folding
6. Cake is not cooked through

Faiza Ali 11/1/10 15:45

My My !! the cake looks sooooo fluffy and soft...I would love to grab a piece of it now :)

Vrinda 11/1/10 15:47

Oh my, wat a texture,so soft and yummmmm...

Katy ~ 11/1/10 16:02

The minute I saw the title of the post I knew I was going to love this, but I was wrong; I LOVE LOVE this. Looks splendid!!

wenn 11/1/10 16:03

wow, i love chiffon cake!

Saju Sharfu 11/1/10 16:05

the cake looks oo yummy..

Anncoo 11/1/10 17:27

WOW! Looks so good to eat. Any more to share?

Gulmohar 11/1/10 17:40

Awesome..really liked the fluffy texture of it...:-)

Chef E 11/1/10 17:48

That looks so light and fluffy! I guess I can have a small piece! No sweets in my son's house...yet!

Bob 11/1/10 19:19

That looks amazing. I've never felt brave enough to make a chiffon cake myself.

Sarah Naveen 11/1/10 19:36

excellent clicks as always..looks so spongy and yummy..

Priya 11/1/10 20:36

Cake looks too spongy and excellent..

pigpigscorner 11/1/10 21:31

It looks so light and fluffy! I've never tried making chiffon cake. Looks great!

Anonymous 11/1/10 21:37

thats amazing looks like super silk texture.

Chow and Chatter 11/1/10 23:16

another fab cake by Angie love it

Catherine 12/1/10 00:25

Looks and sounds scrumptious! Yummy!

Taste of Beirut 12/1/10 01:52

I have made chiffon cakes many times but never with this flavor combination. Sounds very interesting!
By the way, i am giving away some goodies I brought back with me from Lebanon, in case you are interested!

sophia 12/1/10 03:54

Chiffon is my favorite kind of's soft, and not too sweet. I have a friend who only bakes chiffon cake. Must email this recipe to her!

Cinnamon-Girl Reeni♥ 12/1/10 04:30

How unique that it is made with tea! It has such a lovely texture and I bet it's just delicious!

s 12/1/10 06:24

gorgeous texture...and pics...I so love this one..

Padhu 12/1/10 08:38

It looks fantastic .Tempting pictures.Do drop by if time permits

Elin 12/1/10 10:08

Hi Angie...I can imagine matcha and strawberry fruit tea...great has to be fragrance..rite. And thanks for the tips. Will observe according to your tips . My chiffon cake do collapse at times after taking it out of the oven :p

natalie 12/1/10 11:05

wow this looks so nice and yummy ! I just discovered your blog and it s amazing. I ll be your true follower :) can I have a piece of cake now :)

nora@ffr 12/1/10 12:49

sooo soft and moist!! yummmm!!! hand over a piece angie!! lol

doggybloggy 12/1/10 14:05

eggy moist deliciousness and unique with the tea - you are impressive.

Jo 12/1/10 14:59

I love chiffon cakes and a strawberry one sounds delicious. Your cake pan with the patterns on it looks great ... mine is just a plain old one!

zurin 12/1/10 15:26

That looks soo good light and fluffy! what a great idea to use fruit tea..i nvr thought of that.

Mythreyi Dilip 12/1/10 16:21

Looks so soft and spongy, i love the texture and sure to melt in mouth:)

Anonymous 12/1/10 17:22

This looks so light and fluffy! Sounds excellent with matcha tea powder!

Donna-FFW 12/1/10 17:44

Angie.. what an absolutely GORGEOUS photo.. it just screams to me.. delicious, light, perfect. I LOVE how it both looks and sounds!!

my kitchen 12/1/10 18:10

Wow cake looks spongy & soft.Perfect baking dear

Dodol & Mochi 12/1/10 18:23

Hey! The combo of tea & strawberry must be very refreshing! It's on my to-do list now. Thanks for sharing!


Janet @Gourmet Traveller 88 12/1/10 21:01

Your chiffon cake looks so soft and yummy!

Stacy 12/1/10 21:21

What a beautiful looking cake! Great texture---oooh I want a slice!

Duchess of Tea 12/1/10 21:22

Angie darling I have never made a chiffon cake. The cake in your photo looks light and delicious. I will have to try it. Luv, thanks for visiting me, you're the best.

Love & Hugs

heartnsoulcooking 12/1/10 21:30

Chiffon cake is my favorite cake to make. This is a GREAT!!! recipe so different than the one's I have and enjoy making. THANKS!!!

kothiyavunu 12/1/10 22:17

wow wonderful chiffon cake...that looks perfect &

♥peachkins♥ 12/1/10 23:36

it looks so soft and melt in your mouth!

lisaiscooking 13/1/10 01:01

The strawberry fruit tea and matcha sounds like a great combination. Such a pretty cake!

Erica 13/1/10 01:01

Your desserts are fantastic! That cake looks and sounds delicious. Your site makes me hungry ;-)

Big Boys Oven 13/1/10 01:56

wow this awesomely beautifully done!

Anonymous 13/1/10 03:43

It looks so good. soft and fluffy!

Cookin' Canuck 13/1/10 05:44

Great idea to idea in the matcha and strawberry tea! Sounds like the perfect teatime cake.

Angie 13/1/10 16:21

That looks amazing! can you send me some, haha!

Aux délices des gourmets 13/1/10 16:46

le gâteau est bien moelleux ça doit être délicieux j'aime beaucoup
bonne soirée

Velva 14/1/10 03:47

Angie, I cannot remember the last time I enjoyed a chiffon cake. This looks quite lovely. Served up with a hot cup of coffee, this would be heaven.

I hope you are staying warm in this insane Winter we have been having.

homeladychef 14/1/10 04:25

Very fluffy cake! Thanks for dropping to my site, i can see that you pictures are getting bigger too! ^^

A Full-Timed Housefly 14/1/10 07:06

This looks so fluffy and soft bursting with fruity flavour..... so envy !

carmenpiva 14/1/10 08:46

It is a great cake, and I must say I have been trying to get matcha tea in my town, but there's no way, I can't find it anywhere.
I would say yours is everybody's kind of cake.

Nostalgia 14/1/10 15:44

What an awesome texture you have produced in that cake. Its wonderful and kudos to you!

Debbie 15/1/10 00:27

Looks delicious and so tasty! Thanks for visiting my blog. Yours is wonderful and I'll be back again!!!!

Pari 15/1/10 11:01

Hi Angie. The cake looks amazingly soft. Splendid job dear, I just wish I could sample it.

Sophie 15/1/10 11:26

A fantastic & very inspiring cake!! Waw!!!

Peanutts 15/1/10 14:42

Thats a beautiful looking cake. And turned out perfect too

Rachana Kothari 15/1/10 15:47

The Cake looks awesome! Delicious...Keep up the great work and keep blogging!

Preethi Rajeev 15/1/10 23:08

It looks so tempting and love the texture. You have nice click there.

Parita 16/1/10 10:50

Wow the cake looks fantastic, what a texture!!

Jennie 19/1/10 17:03

Angie, you are AWESOME! I love this!

jane 27/1/10 06:05

your chiffon cake looks awesomely delicious. I'm gonna try this for sure! I have a question. Is matcha tea= green tea powder? and where can I buy a strawberry fruit tea? is it available in all stores? if I have none of these is there any substitute?

Or if I'm gonna make a mocha chiffon cake? How much coffee should I use and emit on this recipe?
Thanks so much Angie for sharing your talent and recipes. Its really so much help to a newbie like me. God bless.

Angie's Recipes 27/1/10 09:55

@ jane: Yes, it's green tea powder. The strawberry tea shall be available in any supermarkets, and actually any other flavours will do too. If you really can't find any fruit flavour, then just use plain Earl Grey tea.
If you want to make a mocha chiffon, the liquid part (190 ml fruit tea) can be substituted with coffee. You might have noticed that I used AP flour in the recipe, which means it absorbs more liquid than cake flour, so I would suggest to cut down the liquid quantity to 170 ml if you prefer lower protein flour.

jane 28/1/10 23:52

Thanks Angie! I'll definitely try this and give you update what it turns out.=) I'm really craving for this! hihi.

Shauniece 7/2/10 07:17

This looks so decadent to eat can't wait to try!

ahnn 3/3/12 01:59

Looks very delish. I would definitely try this at home.

Fruit Tea


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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