It’s been a long time! I haven’t cleared my backlog of posts and recipes and the list is getting longer. Alas too! I am beginning to forget the recipes used (@@)
The next post in my draft is actually my Thai Milk Tea Ogura Cake but I’m going to skip this and will post the recipe for the chiffon cake first, as a dear friend was asking me for the recipe. I baked this cake late last year and have almost forgotten that I have baked it before!
Anyway, do let me quickly type out the recipe here, so that I can share with the friend.
Thai Milk Tea Chiffon Cake
110g cake flour
80g caster sugar (separate into 40g and 40g)
1/4 tsp baking powder
100ml Thai Milk Tea*
1 tablespoon of tea leaves (optional)
1/4 cup oil (60ml)
1/2 tsp vanilla essence (optional)
1. *Make the tea. I am using the tea leaves which I bought in Thailand and I followed the instructions on the tin to make the tea. Add 1 teaspoon of the tea mix to 100ml of boiling water. Let it steep for about 10 min. Strain the tea mix to sieve out the leaves. Add 2 teaspoons of condensed milk (or to own preference of sweetness) Stir well and leave the milk to cool.
2. Separate egg yolks and egg whites. Sift tea leaves, cake flour and baking powder together.
3. Add 1/2 of the sugar (40g) to the egg yolks and beat till creamy and fluffy.
4. Add 1/3 of the cooled Thai Milk Tea and mix well, followed by 1/3 of the flour mixture and fold well. Continue with another 1/3 of the Thai milk tea and 1/3 of the flour mixture. Repeat until the tea and flour are all used up.
5. Add in vanilla essence and salad oil, and gently mix well.
6. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.
7. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.
8. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.
9. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.
I realized that I actually did not take much pictures but only ONE! So can’t share more photos here. Hmm … Maybe it’s a sign for me to bake this chiffon cake again (^-^)