Canberry Mixed tea chiffon cake

Ingredients:

Set A
6 egg yolk
30g caster sugar
2/4tsp salt
80g veg. oil
6 bags Lipton Cranberry Raspberry & Strawberry Tea Bag
120g hot water


Set B
 150g cake flour
3/4tsp  baking powder

 
Set C
6 egg white
130g caster sugar
1/2tsp cream of tartar


Set D

 80g dried cranberry (mix with some flour and sift away excess flour)

 

Methods:

1. Preheat oven to 175C.
2. Sift Set B :flour and baking powder, set aside.
3. Cut the tea bags, pour tea leaf into a cup.
4. Pour hot water into it and leave it aside to cool.
5. With a hand whisk, whisk Set A: egg yolk, salt and sugar together.
6. Add oil, tea together with the tea leaf residue and flour into the egg yolk batter.
7. Whisk until well combined.
8. Use a mixer, whisk Set C: the egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue  lightly until well combined.
12. Lastly fold in the Set D: floured dried cranberry.
13.Pour batter into a tube pan, smooth the surface.
14.Place pan into a preheated oven and bake for 55mins.
15.Remove from oven, invert cake onto table top and leave it cool.
16.Remove cake from pan and serve.

Thanks to Fion Lim for sharing this receipe