Corner Café

May 17, 2008

Teh Tarik Chiffon Cake 拉茶雪紡蛋糕

Filed under: Cakes & Cupcakes — SeaDragon @ 10:30 am
Tags: , ,
Teh_Tarik_Chiffon_Cake 06

Teh_Tarik_Chiffon_Cake 05

This was originally going to be my trial on a Black Tea Chiffon Cake recipe. Then I thought of adapting it into a Milk Tea Chiffon Cake using fresh milk. After that thought brewed, pardon the pun, in my mind a while, I thought, what about using evaporated milk and changed it into a Teh Tarik flavoured chiffon cake. So this is how the recipe came about. Since Teh Tarik is a frothy tea, the beaten egg whites of the chiffon cake would provide the airy texture to represent the froth of Teh Tarik.
The cake has a very subtle tea fragrance but a definite milky aftertaste. In the original recipe, it asks for 2 more teabags, cut open, remove the dried tea powder and add into the yolk mixture together with the oil and milk tea. As I am not too keen on eating dried tea leaves, even in powder form, I omitted them, so the cake is very mild in tea taste. However if you don’t mind the taste of dried tea leaves, you can add the dried tea for a stronger tea taste.

Makes one 18cm (base measurement 15cm) angel-food tube pan.

4 egg yolks
35g caster sugar

3 teabags Twinings brand English Breakfast black tea, or other black tea of your choice
100ml evaporated milk
30-50ml water
30ml canola oil

85g cake flour
1/2 teaspoon baking powder
1/4 teaspoon dried ginger powder

4 egg whites
1/8 teaspoon salt
75g caster sugar
1. Preheat oven to 160°C. Prepare an 18cm angel-food tube pan but do not grease or line the pan. Sift cake flour, baking powder and ginger powder three times and set aside.
2. Put the teabags into a cup or mug. Bring evaporated milk and water to a rapid boil in a small saucepan. Pour immediately into the cup with the teabags and steep the tea for 5 minutes. Squeeze the teabags and measure out 100ml of the milk tea for making the cake. If not enough, top up with more evaporated milk. Let cool slightly.
3. Whisk egg yolks and 35g sugar until pale and creamy, add oil and milk tea, beat well to combine. Gradually sift in the flour mixture in a few small batches and fold in. Set aside.
4. Whisk egg whites and salt until foamy. Gradually add 75g sugar, one spoonful at a time. Beat until the meringue is glossy and thick but just under the stiff peaks stage.
5. Scoop 1/3 of the meringue into the tea mixture and fold in with a metal spoon. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined.
6. Pour into the tube pan. Give the pan a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 45 minutes, or until cooked. Remove from oven and tap the pan again. Immediately turn the pan upside-down (use cups or drinking glasses to elevate the pan) and let cool completely this way.
Teh_Tarik_Chiffon_Cake 01
8. When the cake is cold, remove from the pan. Cut and serve with a cup of tea.
Teh_Tarik_Chiffon_Cake 02

Texture: Airy, light and soft with a milky tea aftertaste
Consume: Best within 2-3 days
Storage: Covered & chill in the refrigerator
Recipe Reference: ‘午茶時光’ recipe by 曾美子


  1. Great recipe, if you have the time to publish a video on how to make it, that would be nice

    Comment by Your Learning Tube — May 18, 2008 @ 3:36 am | Reply

  2. SD!!! You’re back blogging!! I’ve been trying out the recipes frm cafe of the east, and I just love it!! And im a follower of the home cooking club too!! So happy you’re back blogging, hehe..

    Comment by Josephine — May 19, 2008 @ 2:52 am | Reply

  3. Josephine,
    Yeah…. Glad to be back 🙂

    Comment by SeaDragon — May 22, 2008 @ 7:38 pm | Reply

  4. I’m so happy to see you’re back. I’ve constantly go to your Cafe of the East blog for recipes, in particular the chocolate banana cake with sour cream. It was a pleasant surprise to notice that you’ve a new blog.

    Comment by Jane Wong — June 15, 2008 @ 8:53 pm | Reply

  5. Jane,
    Please enjoy the new recipes here 🙂

    Comment by SeaDragon — June 16, 2008 @ 7:14 pm | Reply

  6. hi, did you get your angel food cake tin/pan in australia cause i’m having lots of trouble finding a small tin in australia… and am willing to buy one from overseas online, but can’t find one. i really want to try chiffon cakes but want a small pan. would you be able to tell me where i can find one? thankyou!!

    Comment by min — July 15, 2008 @ 10:01 pm | Reply

  7. min,
    Check out ‘Where to Find that Ingredient or Bakeware’ in my old blog Cafe of the East. You should be able to buy them at specialty professional kitchenware shops, as they are generally not available in normal kitchenware shops. I bought mine (18cm one) at ‘London & American Supply Stores’ (in Melbourne) 3 or 4 years ago if I remember correctly (they may not have stock all the time), I also remember seeing mini-size chiffon (or Angel-food) pans, I think it comes 4 or 6 mini-pans in a set at ‘Cake Deco’ a couple of years ago too.

    Comment by SeaDragon — July 16, 2008 @ 5:41 pm | Reply

  8. thankyou!! i’m glad they can be found in australia and not just overseas.
    thanks for your blog as well. all the information about ingredients and the little tips along the way have helped me lots 🙂
    could you tell me what yam/taro is called in australia? and perhaps where i can find it? thanks

    Comment by min — July 16, 2008 @ 10:03 pm | Reply

  9. min,
    You’re welcome.

    Yam/taro is just called ‘taro’ here. The fresh ones are available in most larger Asian Groceries/Supermarkets, or from the Asian vegie stalls at open-air markets, but not all year round. You can only easily find them when they are in season. However, you can get the frozen ones from Asian Groceries/Supermarkets quite easily if they stock up regularly.

    Comment by SeaDragon — July 17, 2008 @ 8:25 pm | Reply

  10. thanks!

    Comment by min — July 18, 2008 @ 2:15 pm | Reply

  11. hi again! i found taro for the first time today! i’ve actually seen it at our local grocery store.. just didn’t know it was taro. now to find me a chiffon pan 😛 thanks!

    Comment by min — August 10, 2008 @ 8:05 pm | Reply

  12. : D I am making this now .. but I had amend the recipe abit since i only have baking soda. also I added one more tea bag … and my cake shd be tek alia (coz i only have “blue” ginger powder hhehee) .. so far the cake is looking good .. hopefully it wont collapse after it come out of the oven~~

    Thanks for sharing this~!!

    Comment by Cluelessbaker — August 26, 2009 @ 10:40 pm | Reply

  13. 😦 Unfortunately .. the top part of the cake collapse when it was cooling down … and the cake was very moist???

    Did i not bake it long enough or?

    Sorry to trouble you on it … but i love the tea and ginger combination ~~

    Comment by Cluelessbaker — August 27, 2009 @ 9:26 am | Reply

    • I think the problems are due to your techniques, please refer to my other chiffon cake posts as I have already explained many times before when other readers have encountered similar problems. Unfortunately, I tried to encourage readers to use my forum for these types of questions regarding techniques so I don’t have to answer the same questions over and over again, but no one is interested. I have now decided to close the forum down so you have to search through the blog as I really don’t have the time to do it for you.

      Comment by SeaDragon — October 4, 2009 @ 9:51 am | Reply

  14. […] Tarik (Milk Tea) Chiffon Cake Recipe from CornerCafe 4 egg yolks 35g caster […]

    Pingback by Teh Tarik (Milk Tea) Chiffon « — November 8, 2010 @ 12:26 pm | Reply

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