Lipton Tea Chiffon Cake

Ingredient (A)
2 bags of Lipton Tea leaves
75ml Hot water

Ingredient (B)
4 egg yolks
40g castor sugar
1/4 tsp salt
40ml vegetable oil / Salad oil
65g tea liquid
10g tea leaves
80g cake flour
1/2 baking powder

Ingredients (C)
5 egg whites
80g castor sugar
1/4 tps cream tartar

Direction:

1. Add hot water to the Lipton tea bags & leave the mixture to cool.  Strain 65ml & set aside.
2. Using a hand whisk, combine egg yolks, caster sugar & salt together till well mixed.  In sequence whisk in vegetable oil & Lipton tea followed by the sieved flour mixture.
3. Next stir in Lipton tea leaves, mix well & set aside.
4. In another bowl, beat egg whites using electric mixer till foamy, gradually add in caster sugar & cream of tartar till egg whites turn stiff peak.
5. Fold meringue into flour mixture gently using a hand whisk or spatula in 3 batches till mixture is thoroughly mixed.
6. Pour batter evenly into the ungreased chiffon pan & gently give the pan a bang on the tabletop to release air bubbles.
7. Bake chiffon at 180 deg oven for 30 mins.  When baked, turn the mould upside down to cool before unmoulding the cake from pan.