Very Veggie Recipe Submission: Black Tea Chiffon Cake

February 1, 2021
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Learn about the Very Veggie Movement

Recipe by Melody Huang

The light and airy texture of this cake is what gives it its name. Try this lemony chiffon cake for a weekend occasion, flavored with Jing Si Tea.

Note: this recipe requires the use of eggs and may produce different results when replacing with egg alternatives.


2 c water

60 g Jing Si Black Tea-Machine Picked

5 egg yolks and whites (or your preferred egg alternative)

60 g coconut oil

90 g sugar

120 g all-purpose flour

juice of 1 lemon

recommended tools: kitchen scale (to measure ingredients), mesh sieve, strainer, and/or sifter, whisk, electric mixer, bundt pan


  1. Preheat oven to 325°F.
  2. Brew tea by adding boiled water to pot with tea leaves. Let steep for 5 minutes. Strain and set aside to cool.
  3. In the meantime, separate egg yolks from whites into two separate bowls.
  4. In a large mixing bowl, add brewed tea and coconut oil with a fork or whisk.
  5. Sift flour into mixture, add egg yolks and lemon juice, and whisk together.
  6. In a separate bowl, begin whipping egg whites with an electric mixer on high. Add sugar, a few teaspoons at a time, whipping in between to steadily incorporate. When ready, mixture should form fluffy peaks.
  7. Add egg whites to batter, lightly folding in.
  8. Prepare bundt pan. 
  9. Add batter to pan and bake in oven for 50 minutes.
  10. When done, top should have a golden brown hue. Let cool completely before serving. Enjoy!

A Message From the Chef

By participating in this video series, I learned that one can still make very good food while only using vegetarian ingredients, which is better for the environment.

Melody Huang, Homestead High School in Cupertino, CA

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