Kumquat Osmantus Tea Chiffon Cake

This recipe is adapted from My Mind Patch. Citron Tea & Yuzu Juice + Peel is called for in this recipe but I have none. So, I gambled to replace with Candied Kumquats, Osmantus Tea & Orange Juice. It turned out nice. The cake is not overly sweet and the bits of sweet kumquat peels complement it. As I have not attempted a second bake without the Osmantus Tea, I can't tell if it will make a difference. My guess is the hint of bitterness gives the overall taste of the cake a somewhat unique flavor. I shall try again without it.

Tools : 

I used a 18cm in diameter tube pan for this bake.

Ingredients : 

*It is important that you start with (A) the egg yolks batter first because (B) Meringue do not hold long.
*Make sure that the bowl you use for making Meringue is clean, dry, grease free & egg whites not containing any traces of egg yolks. 
*I baked this cake using a tube pan, without greasing it. Because of the hydration of the cake, the proper rising of this cake is compromised; it relies very much on the clinging to the pan to rise properly. Greasing the pan will also result in the cake slipping off the pan when you overturn it to cool. You may line the bottom of the pan with parchment / baking paper.
*To remove the cake, you will need to run a thin knife or spatula along the side of the cake & tube.   

(A)

1. 3 Egg Yolks
2. 10g Sugar
3. 20g Vegetable Oil ( I used Canola )
4. 2 Candied Kumquat ( Cut into thin strips )
5. 40g Orange Juice
6. 15g Osmantus Tea 
7. 55g Top Flour / Cake Flour ( I used Cake Flour )

(B)

1. 3 Egg Whites
2. 40g Sugar 

Method

1. Sieve flour twice. Set aside.
2. Combine kumquat strips, oil, orange juice & osmantus tea. Set aside. 
   
3. In a mixing bowl, beat egg yolks with 10g sugar until pale & creamy.

   

   Adding 10g sugar into egg yolks
   

   
   

   

   
   

   

   Egg Yolks beaten with 10g sugar until pale & creamy

   
   
4. Add juice&oil mixture into beaten egg yolks, gradually.Whisk to combine.
   
   

   

   Oil mixture added into egg yolk batter & whisked to combined.

   
   
5. Add flour into egg yolk mixture in a few batches, mix to combine, but do not over mixed. Set aside & cover.
   
   

   

   Cover & set aside

6. Now, prepare to make meringue. Make sure your mixing bowl is clean, dry & grease-free. Pour egg whites into mixing bowl & beat until frothy, add in 40g sugar, spoonful by spoonful. Beat at medium high speed (KA Mixer 6-8) until firm peak form.
   

   

   Egg whites are frothy. Start adding sugar now.

   
   

   

   Not firm peak yet. Do not stop at this stage. It will separate & becomes watery.

   
   

   

   Firm peak formed

7. Visually, divide meringue into 3 parts. Add in 1/3 (1 out of 3 parts) into egg yolks batter. Fold to combine. (This is to lighten the egg yolk batter before combining the rest into the meringue). I call it now, The Yellow Batter.

   

   1/3 of meringue into egg yolks batter

   

   Egg yolks batter is lightened after meringue is folded in
8. Now that the yellow batter is lightened, add 1/3 of the batter into meringue. Fold to combine, repeat until all yellow batter is used up.

   

   Folding 1/3 of yellow batter into meringue

   
   

   

   Well combined

   
   
9. Pour batter into pan, then drop pan onto your counter top twice to remove air.
   
   
10. Bake at 140°c on the lowest rack. Check on height of cake after 10 minutes into baking.
    
11. Once cake has risen to almost touching rim of pan, increase temperature to 170°c & bake for 10 - 15 minutes.
    
12. After 10 minutes into baking, the cake will continue to rise above rim & collapse a little after 5 more minutes, before it is done. (Thank You to My Mind Patch for the detailed steps)
13. Remove from oven, drop cake tin onto countertop 3 times & overturn cake in cake pan to cool for 25 minutes.
    
    
    
    

    

    Please excuse my messy unmolding. I'm still figuring out how to remove a flawless cake without using non-stick pan :D