Oolong Tea Chiffon Cake

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New Asian Cuisine
Nutrition per serving    (USDA % daily values)
CAL
276
FAT
58%
CHOL
97%
SOD
17%

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Ingredients for 12 servings

3 tablespoons loose leaf oolong tea, or 4 tea bags, divided

2/3 cup (160 ml) water

4 egg yolks

3/4 cup (150 g) sugar, divided

¼ cup (65 ml) vegetable oil

½ teaspoon salt

1 cup plus 2 tablespoons (140 g) cake flour (not self-rising), sifted

6 egg whites, room temperature

Pinch of salt

1 cup (250 ml) heavy cream

2 tablespoons powdered sugar

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