More experiments on Chai  Tea. This time its Chai Tea Chiffon Cake with Chai Whipped Cream.

I adapted the Chai Cream recipe from this site. But instead of preparing all the spices, I infused the cream with the tea leaves from T2. The steps are exactly the same, and the cream is prepared one day before so that it's cold enough to be whipped.

Chai Tea Chiffon Cake

Ingredients
(A)
225g all-purpose flour
1 tsp baking powder
1 tsp salt
65g sugar

(B)
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tbsp Chai Tea leaves

(C)
6 egg whites
1/2 tsp cream of tartar
95g sugar

1. Preheat over to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Combine (B) and stir till well blended.
4. Make a well in (A), add (B) to the flour mixture. Beat with mixer until smooth.
5. Beat egg whites till foamy. Add in 1/3 of the sugar and cream of tartar, beat for a few minutes.
6. Add in remaining 2/3 sugar and cream of tartar, continue beating with stiff and glossy peak.
7. Gently fold in 1/3 of egg white mixture to egg yolk mixture.
8. The mix and fold in the egg yolk mixture to the rest of the egg white mixture till well combine.
9. Pour mixture into cupcake liners.
10. Bake for 10 - 15 min.
11. Whip Chai Tea cream till peak. Decorate cupcake with cream once the cake is cool.