Directions:

Add hot water to the rose tea bags and leave mixture to cool. Strain 60ml of the rose tea and set aside. 

Using a hand whisk, combine egg yolks and caster sugar together till well mixed. In sequence whisk in vegetable oil and rose tea followed by sieved flour mixture.

Next stir in half (2g) of the tea leaves together with dried rose petals, mix well and set aside. 

For Meringue: Beat egg whites using electric mixer till foamy, gradually add in caster sugar and beat till egg whites turn stiff peak.

Fold meringue into flour mixture gently using a hand whisk or spatula in 3 batches till mixture is thoroughly mixed. 

Pour batter evenly into the ungreased chiffon pan and gently give the pan a bang on the table top to release air bubbles. 

Bake chiffon cake at 180°C oven for 30 minutes. When baked, turn mould upside down to cool before unmoulding the cake from pan. 

Lastly drizzle cake with some icing or melted white chocolate and garnish with extra rose petals.