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.