Tohou Bijin Tea (Chinese Tea) Chiffon Cake

• 70 grams Cake flour (sifted)
• 10 grams Tea leaves (for extracting)
• 3 Eggs
• 5 grams Tea leaves
• 2 tbsp Vegetable oil
• 50 grams Sugar

1. Use a stick blender to make the 5 g of tea leaves into a powder.
2. If you don't have a stick blender, use a mortar and pestle.
3. Put the tea leaves (for extracting) into a mug and pour in boiling water.
4. Steam and make a strong extract.
5. Beat the egg whites to make the meringue.
6. Beat until stiff peaks form and it doesn't fall out of the bowl when flipped over (use a stick blender for this as well).
7. When the meringue is done, add the sugar a little at a time and beat.
8. Set aside about 1/4 of the sugar.
9. Beat the egg yolks in a separate bowl.
10. Add the remaining sugar, the vegetable oil, and 50 ml of tea and mix.
11. Add the flour and tea powder and mix well.
12. Fold in 1/3 of the meringue at a time with a rubber spatula.
13. Pour the batter into a cake mold and bake in an oven preheated to 170F Celsius for about 30 minutes.
14. Once baked, flip it over to cool and you're done!

flour, tea, eggs, tea leaves, vegetable oil, sugar

Taken from cookpad.com/us/recipes/147352-tohou-bijin-tea-chinese-tea-chiffon-cake (may not work)