Skip to main content
logo
Food Advertising by

Thai Milk Tea Chiffon Cake ~ 泰国奶茶戚风蛋糕


I made this Thai milk tea chiffon using the recipe for my  Peppermint tea chiffon,  adjusted the tea and this time I omitted the tea leaves in the cake.  This chiffon is incredibly light and fluffy and the Thai milk tea flavour lingers on after each bite.  The tea is indeed very fragrant and the sweet aroma filled the air when the cake was baking in the oven!







Thai Milk Tea Chiffon Cake  ~  泰国奶茶戚风蛋糕   
Ingredients (A)
  • 10 gm Thai milk tea leaves
  • 200 gm plain flour, sifted twice
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 6 egg yolks
  • 70 gm caster sugar
  • 100 ml canola oil
  • 150 ml Thai milk tea  (200 ml warm milk, steep in the Thai milk tea leaves for 10 mins. strain to get 150 ml)
(B)
  • 6 egg whites
  • 70 gm caster sugar
Method
  1. Prepare the milk tea and set aside.
  2. Sift the plain flour twice with baking powder and salt. 
  3. Beat the egg yolks with sugar till creamy, add in oil and continue beating till thoroughly mixed.
  4. Add in the strained milk tea, mix well.
  5. Add in the sifted flour, mix well, set aside.
  6. Beat the egg whites till frothy and gradually add in the sugar.  Continue beating till stiff peaks form.
  7. Fold in meringue in 3 batches and mix lightly till no white streaks form.
  8. Pour batter into an ungreased 23 cm chiffon pan.  Lightly tap the pan to prevent air bubbles.
  9. Bake in a preheated oven @ 170 deg.C for 55 to 60 mins. till golden brown.  Test with a skewer till it comes out clean.
  10. Immediately invert the cake and let cool completely before unmoulding the cake by hand.






Comments

  1. wow it looks so nice and fluffy, very curious about the taste

    ReplyDelete
    Replies
    1. It's soft and fluffy, nice flavour of Thai milk tea which is quite difficult to describe unless you give it a try!

      Delete
  2. 3 tsp baking powder for a 23-cm chiffon? Thought you didn't even need bp for chiffon.. I love the deep brown colour of this light chiffon!

    ReplyDelete
    Replies
    1. Certain chiffon cake recipes require baking powder, in this case it's the tea, heavy

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Salted egg yolk cookies ~ 咸蛋黄酥饼 ~ CNY 2016

Salted egg yolk recipes are getting very popular these days.  There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few.  Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like.   It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.


I like the small bits of salted egg yolk in the dough.  I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.


Recipe for Salted Egg Cookies (adapted from 'here')  ~  咸蛋黄酥饼

Ingredients

85 gm butter40 gm caster sugar2 salted egg yolks, steamed for 5 mins and mashed while still hot125 gm plain flour10 gm cornflour1/8 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle
Method
Sift the flour, cornflour and baking powderCream butter, sugar and p…