Prep time: 25 mins | Bake Time: 35 mins
Makes 1 pan (11×11)
Orange Oolong Chiffon
- 5g ONE ORGANIC instant oolong tea powder
- 45g neutral oil
- 60g cake flour
- 5 eggs, separated
- 45g milk
- 45g sugar
- Zest of 1 orange
Cream
- ½ cup heavy whipping cream
- 5g ONE ORGANIC instant oolong tea powder
Directions
- Preheat the oven to 305F. In a bowl, mix together the oil, milk and eggs. Add in the flour and tea powder and mix until combined
- In a separate bowl, mix together the orange zest and sugar until fragrant. Add in the egg whites and whip on medium speed. Stop once the meringue reaches medium stiff peaks
- Add 1/3 of the meringue to the egg yolk mixture and mix until fully combined (no white streaks remain). Then pour the egg yolk mixture back into the remaining meringue and gently fold until combined
- Pour the batter into a 11×11 pan and tap it on the counter to get rid of any excess air bubbles. Bake for 30 minutes and then at 345 for 5 minutes. Let it cool before slicing into 3 rectangles. Layer oolong cream and chill before serving
Recipe and photo by Angie | IG/TikTok: @spoonful.tian
