Thai Milk Tea Chiffon Cake
Whisk up a Thai Tea Tornado in your kitchen and let the flavor fun begin!
?️?? Our Thai Milk Tea Chiffon Cake is not just a recipe, it's a joyous culinary celebration! ?✨
Get the kids involved for a holiday baking adventure. ?????
?️?? Our Thai Milk Tea Chiffon Cake is not just a recipe, it's a joyous culinary celebration! ?✨
Get the kids involved for a holiday baking adventure. ?????
Ingredients:
10 egg yolks
220g sugar
200g cake flour
10g baking powder
60g OKI Premium Sunflower Oil
200g Thai tea (50g tea leaves with 220ml hot water)
30g OKI Sweetened Beverage Creamer
10 egg whites
220g sugar
200g cake flour
10g baking powder
60g OKI Premium Sunflower Oil
200g Thai tea (50g tea leaves with 220ml hot water)
30g OKI Sweetened Beverage Creamer
10 egg whites
Featured Products:
OKI Premium Sunflower Oil
OKI Sweetened Beverage CreamerCooking Instructions
1. In a small pot, bring the water and tea leaves to a simmer. Let the tea leaves steep for about 10 mins. Leave to cool. Strain the tea and mix with OKI sweetened beverage creamer.
2. In a mixing bowl, beat the egg yolks, Thai milk tea, 100g of sugar, sieved cake flour and sieved baking powder together. Then mix in OKI premium sunflower oil.
3. In a clean mixing bowl, whip the egg whites on medium speed and add in 120g of sugar slowly. Beat until the meringue is formed and frothy.
4. Mix in 1/3 of the meringue into the egg yolk batter. Then add the rest of the meringue and gently fold into the mixture.
5.Transfer to the chiffon cake mould. Bake in a preheated oven at 180°C for about 45 mins. When baked, turn the pan upside down to let it cool completely.
6. Check with an inserted knife or satay stick to ensure the cake is cooked.
7. When done, let it cool down by turning it over onto a metal grill.
8. Let it cool on the metal grill for 1 hour before using a palette knife or sharp knife to release the cake from the mould by running around the cake tin. Enjoy!!
2. In a mixing bowl, beat the egg yolks, Thai milk tea, 100g of sugar, sieved cake flour and sieved baking powder together. Then mix in OKI premium sunflower oil.
3. In a clean mixing bowl, whip the egg whites on medium speed and add in 120g of sugar slowly. Beat until the meringue is formed and frothy.
4. Mix in 1/3 of the meringue into the egg yolk batter. Then add the rest of the meringue and gently fold into the mixture.
5.Transfer to the chiffon cake mould. Bake in a preheated oven at 180°C for about 45 mins. When baked, turn the pan upside down to let it cool completely.
6. Check with an inserted knife or satay stick to ensure the cake is cooked.
7. When done, let it cool down by turning it over onto a metal grill.
8. Let it cool on the metal grill for 1 hour before using a palette knife or sharp knife to release the cake from the mould by running around the cake tin. Enjoy!!
