Though easy on the palate, this cake is not easy to be attempted - but fret not, learn the skill of folding in and you are on your way to making your own lovely chiffon cakes.
I have not got any store bought chiffon cakes ever since the day I baked my first successful chiffon cake. I love how I can skip using cream of tartar, lessen sugar content, use healthier oil and coming up with chiffon cake flavours that I cannot get from bakeries.
This round, I made a chiffon cake in Thai Milk Tea flavour with the instant Thai Milk tea sachets I bought during my last Bangkok trip. Milk tea taste did not come through much but I love the colour of the baked product. It was just how Thai Milk Tea looks like haha! Soft and fluffy as usual. No regrets in trying this out.
Maybe I should try using 2 sachets next time, then cutting down on the sugar amount for yolk mixture - just to see if the Thai tea tastes more obvious!
Egg yolk mixture
5 egg yolks
60g Thai Milk Tea (In a cup of 60ml hot water, stir in a sachet of Thai Milk Tea and let cool before use)
100g plain flour
Egg white meringue
5 egg white
- Combine egg yolks and sugar and mix well with a whisk till sugar is dissolved.
- Stir in oil and cooled thai milk tea, whisk till combined before adding in sifted plain flour and mix well till no clumps are present.
- In a separate clean and dry mixing bowl, add in egg white and beat till large bubbles are formed. In 3 additions, add in sugar. Make sure to beat till sugar is dissolved in between each addition. Stop when the white mixture reaches stiff peak stage.
- In 3 additions, fold in egg white meringue into yolk mixture in a one gentle direction, taking care not to over fold and deflate mixture.
- Pour cake mixture into chiffon tube pan and put to bake in a preheated oven and bake at 160deg C for 1 hour or till done. Remove pan and invert to let cake cool before removing and slicing.