Chai Chiffon Cake

Adapted from Kitchen Tigress

Ingredients: 

180g egg white 

1/4 tsp cream of tartar 

55g sugar

60g egg yolk 

55g sugar 

95g strongly brewed chai -- see notes 

60g oil 

100g flour 

1tsp baking powder 

1/4tsp salt 

Sieve the flour + baking powder. Then whisk in the salt, and set aside. 

Whip egg whites + cream of tartar + sugar to soft peaks at medium speed over a pan of hot, freshly boiled water. Then whisk for an extra 45 seconds at top speed. Remove from pan, and set aside. 

Whip the egg yolks + sugar until thick and creamy. Then whisk in the chai, followed by the oil. Whisk in the flour mixture in 3 - 4 parts, each time dusting the flour over the top of the batter. Stir in a third of the whipped-up egg whites. 

Pour the egg yolk mixture over the remaining egg whites and fold. 

Pour into a 22cm 2-piece chiffon cake tin. Bake at 180C. 

Notes: 

This chai should be brewed straight up in milk, not water, and without sugar. I suggest at least 2-3 teabags worth, and squeeze out the liquid. 

Alternatively, I have been experimenting with a triple-brewed chai extract of my own making -- this time, I used some left over chai and a tablespoon of the extract. I will report back.

I did not actually taste the cake as it was a gift for someone. But the texture etc looked perfect.