Skip to main content

Chai Tea Soy milk Chiffon Cake ~ 柴茶豆奶戚风蛋糕


'Chai' is the Hindi word for 'tea', which was derived from 'cha', the Chinese word for 'tea'.  The traditional ingredients for 'chai' tea is a mixture of black tea with spices and cinnamon, cardamon, cloves, ginger and black peppercorns.  Unlike other teas which are brewed with water, 'chai' tea is brewed with milk, and sweetened with sugar or honey.  I brewed the 'chai' tea with soy milk in today's recipe for a chiffon cake.  The kitchen was full of sweet aroma while the cake was baking in the oven.  If you want more information on 'chai' tea, continue from  'here'.



Chai Tea Soy milk  Chiffon Cake  ~   柴茶豆奶戚风蛋糕
Ingredients  (A)
  • 5 'Chai' tea bags   (10 gm)
  • 12 Tbsp unsweetened soya milk
  • 6  large egg yolks
  • 75 gm caster sugar
  • 6 Tbsp vegetable oil
  • 150 gm plain flour
  • 2 tsp baking powder
  • 3 tsps of 'chai' tea leaves, taken from the above 5 tea bags
(B)
  • 6 large egg whites
  • 75 gm caster sugar
Method
  1. Bring the soya milk to the boil and steep in the 5 'Chai' tea bags for about 5 mins.  Take out 8 Tbsps of milk tea, set aside.  Take out 3 tsps of  'Chai' tea leaves, set aside.
  2. Sift the plain flour with baking powder, set aside.
  3. Whisk the egg yolks, sugar and oil till creamy.  Mix in the milk tea and tea leaves till well combined.  Fold in the sifted flour, mix till well incorporated.
  4. In a clean mixing bowl, whisk the egg whites will foamy, gradually add in the sugar in 3 batches and continue beating till stiff peaks but not dry.
  5. Fold in 1/3 meringue into the flour mixture, mix well.  Then pour this mixture into the remaining egg whites.  Fold in till well incoporated but not to overmix to deflate the egg whites.
  6. Pour this mixture into an ungreased 23 cm chiffon cake pan.  Level the surface and lightly tap the cake on the worktop to dispel any air bubbles.
  7. Bake in a preheated oven @ 180 deg.C for 50 mins. to 1 hr. till golden brown.  Test with a skewer till it comes out clean.
  8. Remove from the oven and immediately invert it to let it cool completely.  Once it's completely cooled, unmould by hand.
Labels:

Comments

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

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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more