Hojicha Chiffon

A gluten free option.  This is for an 8inch (20cm) chiffon cake.

INGREDIENTS
5 large eggs (yolks and white separated)
2 x 1/3C caster sugar
1/2t cream of tartar
60ml oil
100ml water
1T hojicha powder
1/2C rice flour
1/4C rice starch
1/4C tapioca starch
1 1/2t baking powder

METHOD

Make meringue by using a balloon whisk to whip the egg whites.  When slightly foamy, add the cream of tartar.  When forming soft peaks, gradually add while whisking 1/3C of caster sugar.  Whisk until meringue (about 3 mins) and set aside   Preheat your oven

In a separate bowl, whisk the egg yolks with the remaining caster sugar and oil.  Once the egg yolks have changed colour, add in your tea/tea leaves and whisk.  Strain to remove any large tea leaves. Finally, add the flour and baking powder and whisk to combine.

Fold the meringue in 3 batches into the egg yolk mixture.  Pour into a chiffon tin and bake at 160C fan forced for 40 minutes

Cool the chiffon inverted.

When fully cooled, you can remove from tin by pushing up the base.  If you are not confident with your tin, you can run a skewer around to ensure the cake is not stuck to the sides

Cut and serve as a generous slice

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The brand of hojicha powder I used (I don't have any affiliation)