Skip to main content

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.






Labels:

Comments

  1. NammiAugust 7, 2017 at 11:01 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 7, 2017 at 10:16 PM

      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. Angie's RecipesAugust 7, 2017 at 4:26 PM

    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. Sokehah cheahAugust 17, 2017 at 9:36 AM

      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

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe