Oolong Tea Chiffon Cake

This recipe, courtesy of New Asian Cuisine, makes a delicious cake that serves 12. The cake can be served as-is or you can add frosting for more sweetness.


  • 1/2 tsp salt
  • 6 egg whites at room temperature
  • 1 cup and 2 tbsp of sifted cake flour
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 4 egg yolks
  • 2/3 cup water
  • 4 oolong tea bags or 3 tablespoons oolong tea
  • Optional frosting: 2 tbsp powdered sugar, 1 cup heavy cream


  • Preheat oven to 325 degrees F.
  • Grind 1 tbs if tea until fine. If you are using bags, skip this step.
  • In a small saucepan, bring water to a boil. Add remaining loose leaf tea or tea bags to water.
  • Cover the pan and let the tea steep according to the instructions on the package. If using loose leaf tea, strain after steeped.
  • Let tea cool to room temperature. Add additional water.
  • Whisk together steeped tea, ground leaves, salt, oil, 1/2 cup of sugar and egg yolks. Add flour and whisk until the mixture is smooth. Set mixture aside.
  • In another bowl, beat egg whites on medium speed. When whites are frothy, add salt. When whites lose opaqueness, add remaining sugar. Beat until stiff.
  • Add 1/4 of the whites into the egg yolk mixture. Then add remaining whites. Mix just until blended.
  • Pour the batter into an ungreased tube pan (10 inches) with removable bottom.
  • Bake for 30 to 35 minutes or until an inserted toothpick comes out clean. Cool upside down.
  • To make frosting, beat sugar and cream until soft peaks form.
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