Rose and Vanilla Tea Chiffon Cake

This article was published Saturday 1^st February 2014 featuring my recipe in the February/march issue of “Xcite”, C.ex Group Magazine presenting “Rose and Vanilla Tea Chiffon Cake” and it is displayed below with story and recipe.

Rose and Vanilla Tea Chiffon Cake

A rose is beautiful, smells great and tastes amazing combine this with tea and vanilla in a cake, this cake is a winner.

Ingredients serve 10

3 tsp Dilmah Rose and French Vanilla tea leaves (6g)

1 tsp vanilla sugar

120 ml hot water

6 eggs

140 g caster sugar

80 ml vegetable oil

160 g self raising flour

Method

Preheat oven to 160ºC normal bake. Place tea leaves and vanilla sugar in a mortar and grind with the pestle. Add the water and blend. Separate the eggs into two bowls. Whisk the egg white until a soft peak is formed. Add 60 g sugar in a steady stream while whisking to a stiff peak. Place egg yolks and the remainder of the sugar in a bowl, whisk with an electric mixer until smooth approx. 2 minutes. Add oil, tea mixture and combine. Add the flour and mix evenly. Gently fold the egg whites into the batter in three portions. Pour the finished batter into an ungreased tube pan prepared tin. Bake in the oven for approx. 50 minutes. Remove from the oven and allow cooling for 15 minutes. Turn upside down on a tray on a piece of baking paper. Leave the tin on until the cake has completely cooled approx. 1 hour. Drizzle the cake with vanilla icing and sprinkle grated dark chocolate.

Note: You can use white chocolate instead of vanilla icing as decoration on the cake.