Teh Tarik Chiffon Cake 拉茶雪紡蛋糕

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.

[Ingredients]
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
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[Preparation]
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.

8. When the cake is cold, remove from the pan. Cut and serve with a cup of tea.


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