Thai Milk Tea Chiffon Cake
Achieve the softness of restaurant-quality chiffon cake at home effortlessly.
Don’t forget OKI Sweetened Creamer, for just the right blend of sweetness and creaminess! Making cakes has never been easier or more enjoyable!
Discover the new recipe by watching the video tutorial.
Ingredients:
10 egg yolks
220 gr sugar
200 gr low-protein wheat flour (sifted)
10 gr baking powder (sifted)
200 gr Thai tea (50 gr tea leaves with 220 ml hot water)
10 eggs (separate the whites and yolks)
60 gr sunflower oil
30 gr OKI Sweetened Creamer
220 gr sugar
200 gr low-protein wheat flour (sifted)
10 gr baking powder (sifted)
200 gr Thai tea (50 gr tea leaves with 220 ml hot water)
10 eggs (separate the whites and yolks)
60 gr sunflower oil
30 gr OKI Sweetened Creamer
Cooking Instructions
1.Boil water with tea leaves in a pan. Let the tea leaves soak for 10 minutes, then cool. Strain the tea and mix it with OKI Sweetened Creamer.
2.Beat the egg yolks in a bowl, and add the previously made Thai milk tea, 100 gr sugar, wheat flour, and baking powder. Then mix in the sunflower oil.
3.Beat the egg whites in a bowl with a mixer on medium speed and slowly add 120 gr sugar. Beat until meringue forms (foamy).
4.Mix 1/3 of the meringue into the egg yolk mixture. Then add the remaining meringue and gently fold into the mixture.
5.Pour into a chiffon cake mold. Bake in a preheated oven at 180°C for 45 minutes. Once baked, turn the mold upside down to cool the cake completely.
6.Check with a knife or skewer inserted to make sure the cake is cooked.
7.Once done, cool the cake by turning it onto a metal rack.
8.Let it cool on the metal rack for 1 hour. Then use a palette knife or sharp knife to release the cake from the mold by going around the edge of the mold.
9.Thai Milk Tea Chiffon Cake is ready to be served!
Notes: Meringue is a sweet foam mixture made from egg whites and sugar. It is usually used for pie toppings or macaron bases.
2.Beat the egg yolks in a bowl, and add the previously made Thai milk tea, 100 gr sugar, wheat flour, and baking powder. Then mix in the sunflower oil.
3.Beat the egg whites in a bowl with a mixer on medium speed and slowly add 120 gr sugar. Beat until meringue forms (foamy).
4.Mix 1/3 of the meringue into the egg yolk mixture. Then add the remaining meringue and gently fold into the mixture.
5.Pour into a chiffon cake mold. Bake in a preheated oven at 180°C for 45 minutes. Once baked, turn the mold upside down to cool the cake completely.
6.Check with a knife or skewer inserted to make sure the cake is cooked.
7.Once done, cool the cake by turning it onto a metal rack.
8.Let it cool on the metal rack for 1 hour. Then use a palette knife or sharp knife to release the cake from the mold by going around the edge of the mold.
9.Thai Milk Tea Chiffon Cake is ready to be served!
Notes: Meringue is a sweet foam mixture made from egg whites and sugar. It is usually used for pie toppings or macaron bases.
