Lipton Tea Chiffon Cake

I have seen some recipes for tea flavoured chiffon cake is a few food blogs and just wondering how these cakes will turn out.  Anyway, I came across the Sri Lanka Black Tea Chiffon Cake in Happy Flour and since I have some sachets of Lipton tea, I baked this cake today.  The result -  light, soft and fine texture.  Good - the cake does not shrink when sliced.  The black fine spots are tea leaves.

Ingredients - Egg Yolk Mixture

3 large egg yolks

2 tbsp castor sugar

40 ml [3 tbsp] corn oil

3 sachets Lipton tea - remove tea bags

55 ml hot milk mix with the tea

B.  Flour Ingredients - sifted together

70 g cake flour + 1/8 tsp baking powder

C.  Ingredients - Egg white/Meringue

3 large egg whites

60 g [4 tbsp] caster sugar

1/4 tsp cream of tartar

1. Mix hot milk with Lipton tea.  Set aside to cool.
2. Whisk egg yolks with sugar, then add in corn oil, a tablespoon at a time.  Continue whisking after each addition till well combined.  Then add in tea mixture gradually, whisking as you add to egg mixture. 
3. Fold in flour to egg mixture until well combined.  Set aside.
4. Whisk egg white in a clean bowl until frothy, then add in cream of tartar.  Continue whisking for a second and gradually add in the sugar.  Continue whisking till soft peaks formed.
5. Fold 1/3 portion of the meringue into egg yolk mixture until well combined.  Then fold in the balance meringue to combine well.  Pour into a clean 7" chiffon pan.  Tap a few times on the table top to release trapped air.
6. Bake in preheated oven at 175 degrees for 35-40 minutes.  Invert pan immediately after removing from oven.
7. Cool before removing cake from pan.

I'm submitting this post to Alphabakes August 2012 theme 'T' hosted by The More Occasional Bake and Caroline Makes.