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
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- 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.
- 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.
- 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.
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113 comments:
Wow...the texture is just perfect! I love chiffon cake. I can the whole cake! I need to get a chiffon cake tin soon.
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?
Beautiful beautiful cake! Texture looks divine. I'll bring the tea daaaaaaahling, you cut us some slices of cake.
*kisses* HH
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?
Wow beautiful. Looks so so soft, have never made a chiffon cake.
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!
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?
It looks so fluffy and like, my kind of cake!
it sounds great! I'm sure the tea taste would be very refreshing :D perfect for tea time :)
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....
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?
I love fruity flavours! This is perfect for tea time :)
I love chiffon cake, it's like eating yummy snow and foam.
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.
Angie, that cake is practically GLOWING!!!
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.
@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
My My !! the cake looks sooooo fluffy and soft...I would love to grab a piece of it now :)
Oh my, wat a texture,so soft and yummmmm...
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!!
wow, i love chiffon cake!
the cake looks oo yummy..
The cake looks awesome.
WOW! Looks so good to eat. Any more to share?
Awesome..really liked the fluffy texture of it...:-)
That looks so light and fluffy! I guess I can have a small piece! No sweets in my son's house...yet!
That looks amazing. I've never felt brave enough to make a chiffon cake myself.
excellent clicks as always..looks so spongy and yummy..
That looks divine!
Cake looks too spongy and excellent..
It looks so light and fluffy! I've never tried making chiffon cake. Looks great!
thats amazing angie..it looks like super silk texture.
another fab cake by Angie love it
Looks and sounds scrumptious! Yummy!
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!
Chiffon is my favorite kind of cake...it's soft, and not too sweet. I have a friend who only bakes chiffon cake. Must email this recipe to her!
How unique that it is made with tea! It has such a lovely texture and I bet it's just delicious!
gorgeous texture...and pics...I so love this one..
It looks fantastic .Tempting pictures.Do drop by
http://padhuskitchen.blogspot.com/ if time permits
Hi Angie...I can imagine matcha and strawberry fruit tea...great combo...it 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
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 :)
sooo soft and moist!! yummmm!!! hand over a piece angie!! lol
eggy moist deliciousness and unique with the tea - you are impressive.
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!
That looks soo good light and fluffy! what a great idea to use fruit tea..i nvr thought of that.
Looks so soft and spongy, i love the texture and sure to melt in mouth:)
This looks so light and fluffy! Sounds excellent with matcha tea powder!
Angie.. what an absolutely GORGEOUS photo.. it just screams to me.. delicious, light, perfect. I LOVE how it both looks and sounds!!
Wow cake looks spongy & soft.Perfect baking dear
Hey! The combo of tea & strawberry must be very refreshing! It's on my to-do list now. Thanks for sharing!
Pei-Lin
Your chiffon cake looks so soft and yummy!
What a beautiful looking cake! Great texture---oooh I want a slice!
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
Duchess
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!!!
Geri
wow wonderful chiffon cake...that looks perfect &
fluffy!
it looks so soft and melt in your mouth!
The strawberry fruit tea and matcha sounds like a great combination. Such a pretty cake!
Angie,
Your desserts are fantastic! That cake looks and sounds delicious. Your site makes me hungry ;-)
wow this awesomely beautifully done!
It looks so good. soft and fluffy!
Great idea to idea in the matcha and strawberry tea! Sounds like the perfect teatime cake.
Soft and spongy...
That looks amazing! can you send me some, haha!
le gâteau est bien moelleux ça doit être délicieux j'aime beaucoup
bonne soirée
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.
Very fluffy cake! Thanks for dropping to my site, i can see that you pictures are getting bigger too! ^^
This looks so fluffy and soft bursting with fruity flavour..... so envy !
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.
xxxx
What an awesome texture you have produced in that cake. Its wonderful and kudos to you!
Looks delicious and so tasty! Thanks for visiting my blog. Yours is wonderful and I'll be back again!!!!
Hi Angie. The cake looks amazingly soft. Splendid job dear, I just wish I could sample it.
Thats a beautiful looking cake. And turned out perfect too
The Cake looks awesome! Delicious...Keep up the great work and keep blogging!
It looks so tempting and love the texture. You have nice click there.
Wow the cake looks fantastic, what a texture!!
Angie, you are AWESOME! I love this!
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.
@ 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.
Thanks Angie! I'll definitely try this and give you update what it turns out.=) I'm really craving for this! hihi.
This looks so decadent to eat can't wait to try!
Looks very delish. I would definitely try this at home.
Fruit Tea
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