Easiest Way to Cook Yummy Milk tea chiffon cake

Milk tea chiffon cake. Sieve the milk and thai tea leaves. This time I tried to incorporate milk tea flavor into chiffon cake, it turned out so tasty. Whoever loves milk tea will definitely love this chiffon cake no less.

If you love tea and fluffy cakes, this earl grey tea chiffon cake is for you. Even though you don't drink tea, you'd like it after the first bite. This elegant chiffon cake doesn't taste too sweet. You can cook Milk tea chiffon cake using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Milk tea chiffon cake

1. It's of [to make meringue].
2. Prepare 6 of egg whites.
3. Prepare 45 g of sugar.
4. Prepare of [egg yolk batter].
5. You need 6 of egg yolks.
6. You need 60 g of sugar.
7. You need 1.5 tbs of tea leave.
8. Prepare 3 tbs of vegetable oil.
9. It's 120 g of all purpose flour.
10. Prepare of [tea syrup].
11. Prepare 2 of tea bags.
12. It's 50 cc of hot water.
13. You need 50 cc of milk.

The earl grey tea liquid and tea leaves smell so fragrant. That's why this cake is well liked by my family. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake - it will not work).

Milk tea chiffon cake step by step

1. [preparation] Separate egg white and yolk and refrigerate egg whites until become a bit frozen. Store egg yolk at room temperature. Preheat your oven at 170 degree..
2. [tea syrup] In a small pot, boil hot water and tea leaves for 2 minutes and add milk. Sieve it so that you can use 1/4 cup of syrup..
3. [egg yolk batter] In a bowl, beat the egg yolk, sugar and tea leaves together with hand whisk until you don't feel sugar. After that, mix in the vegetable oil..
4. Add 1/4 cup of tea syrup and mix well..
5. Add the flour while sieving and mix well with hand whisk..
6. [meringue] Prepare a big bowl and make sure that the bowl is very clean without any water drop..
7. Take out your white eggs from the fridge and start to beat them with electric mixer at high speed. When it starts to become hard, add the sugar. When it forms peak, it is done..
8. Mix one scoop of meringue to egg yolk batter (step 5) well..
9. Add the the rest of meringue and gently fold in the mixture with spatula..
10. Pour to cake pan. Run a spatula or chopstick through the batter gently to remove bubbles. Bake in a preheated oven at 170°C for about 25 minutes..
11. When it baked, turn your pan upside down to let it cool..
12. When the pan becomes cool enough to touch, carefully run a knife around the perimeter and turn the cake onto a plate..

To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. Stir together, then whip until soft peaks form. Chiffon Cake photo from the Betty Crocker website. As word spread of this wonderful airy. I made this Thai milk tea chiffon using the recipe for my Peppermint tea chiffon, adjusted the tea and this time I omitted the tea leaves in the cake.