French Earl Grey - Vanilla Chiffon Cake

An exotic fruit salad of aromatic delights, blended with China black tea, bergamot oil, hibiscus, sunflowers and rose petals.

Ingredients: (for a 20cm chiffon)

(A)
5 egg yolks
20 sugar
70g oil
70g earl grey tea
70g self-raising flour
2 tbsp French Earl Grey - grind into dust
1 vanilla bean - split and scrap out the seeds (reserve the pod for other purposes)



(B)
5 egg whites
80g caster sugar
1/2 tsp cream of tartar

• Preheat oven to 150 degrees C.
• Beat egg yolks and sugar until thick and pale.  Gradually add in oil, tea, vanilla and tea dust. Beat until well combined.
• Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
• Pour batter into an ungreased tube pan.
• Bake for about an hour or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.