Fuwa fuwa Chiffon White Tea Cake

This cake was the 1st cake my mum learnt to make for me when I was a kid. 


Cant forget the taste of it till now, it will be always the cake I love. 


Thank you mum. 

Egg white 2pcs

Egg yolk 2pcs

Sugar (A) 25g

Sugar (B) 15g

Vege oil or olive oil 20g

Tea bag 1pk

Milk 40g

Cake flour 50g 

Baking powder 4g

1. Pre-heat oven to 180C. 


2. Make sure the beater, bowl for egg white are totally oil free, else the meringue cannot be form. 

3. Warm up the milk using microwave oven, cut the tea bag, put the tea into the milk. If you do not like the tea leaves in the cake, then, just soak the tea bag in the milk.

4. Cream Sugar (B) to egg yolk, beat till creamy, I will use a piano whisk to make this and keep my handheld mixer for the egg white so do not need to wash the tools while half way through.


5. Add milk tea from (3) to (4), mix well


6. Add baking powder and flour into (5) little by little, blend well.


7. Add vege oil into (6), you can use olive oil.


8. In separate bowl, beat up the egg white (I prefer to use electric handheld mixer as it gives good meringue and not tiring~), start adding sugar while the egg white start forming small bubbles.


9. Beat (8) until stiff egg white is formed, but do not over beating till the egg white is harden.

10. Add (9) the Meringue into (7) Egg Yolk mixture, separate in three times.

11. Do not over blend, as the meringue will collapse.


12. Pour into baking mould, bake for 25~30mins
  
My mum said the silver type of mould is much that the black one as the three "protruding horns" gives better support during cooling down the cake.

13. Immediately put the cake up-side down once out of oven, then you will have a fuwa fuwa chiffon cake for afternoon or ~~~~ ^^