Green Tea Chiffon Cake by Eileen Kou

Ingredients (A):
80 ml boiled water
2 tbsp osmanthus flowers
Ingredients (B):
10g matcha green tea powder
90g cake flour
1 tsp baking powder
Ingredients (C):
5 egg yolks (medium egg)
20g sugar
50g vegetable oil
1 tbsp honey
Ingredients (D):
5 egg whites (medium egg)
70g sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C.
2. Infuse 2 tbsp osmanthus flowers in 80 ml boiling water and cover for few minutes.
3. Sift flour twice and mix well with baking powder and matcha powder. Set aside.
4. Whisk the egg whites till frothy. Add in 1/4 tsp cream of tartar and continue beating for 1 minute. Then add in the sugar gradually. Beat until egg whites are glossy and stiff peak formed.
5. In another bowl, whisk the egg yolks and sugar together till frothy and pale yellow/white. Stir in oil, osmanthus tea and honey. Mix well.
6. Add in the flour mixture and mix well. Whisk till the batter is smooth and no trace of flour found.
7. Fold the egg white mixture to the egg yolk mixture in 3 batches with a rubber spatula till well incorporated. Do not over stir the batter or it will deflate the egg white mixture.
8. Pour the batter evenly into ungreased chiffon cake pan. Gently bang the pan on the table top few times to release air bubbles.
9. Bake the cake in preheated oven at 160°C oven for 20 minutes, then 150°C for another 30 mins or till cooked. You can cover the top with a foil or baking tray if the top started to crack or become too brown. To know if your cake is cooked thoroughly or not, insert a skewer or satay stick onto the centre. If it comes out clean, it is done. If it still under- baked, return the cake into the oven. Lower the temperature to 140°C and bake for another 10-15 minutes.
10. Invert when cake is removed from oven and unmould when cake is cool.