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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.