INGREDIENTS A
85g Milk
3 bags Early Grey Tea (Dilmah)
35g Oil
80g Cake Flour
1g Salt
4 Egg Yolk

INGREDIENTS B
4 Egg Whites
⅛ tsp Cream of Tartar
60g Caster Sugar

PREPARATION
1) Infuse tea in milk overnight.
2) Mix all ingredients in A.
3) In a stand ixer fitted with a whisk attachment, whip egg whites at medium high speed, slowly add in sugar and cream of tartar.
4) Fold B into A and pour into chiffon cake mould.
5) Preheat oven to 150°C and bake for 55 minutes using Conventional function.

COOKING TIP
Invert the cake in the mould after baking, and let it cool upside down so that it results in a fluffy cake interior.

Credits to Chef Angie (SSA Culinary Institute).
Recipe prepared with Ariston Oven FI7 891 SP IX A AUS.