Indulge in the delightful fusion of fluffy chiffon cake and the rich, aromatic flavors of Thai tea. This recipe delivers a uniquely textured and intensely flavorful cake that's perfect for any occasion, from afternoon tea to celebratory gatherings. The vibrant orange hue and the captivating scent of spices will tantalize your senses before you even take a bite. Imagine sinking your teeth into a cloud-like texture, the subtle sweetness balanced perfectly against the warm, comforting notes of the Thai tea infusion.
This recipe achieves the perfect balance of light and airy chiffon with the bold, unmistakable taste of Thai tea. We'll guide you through each step, from preparing the perfectly brewed tea to achieving that signature tall, elegant rise. Ready to bake a masterpiece? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Mixing bowls
- Whisk
- Spatula
- Mixer
- 18-20cm chiffon cake pan
- Oven
Ingredients
- Water: 150 ML
- Thai tea (good quality): 1 tbsp
- Egg yolks: 4
- Milk: 80 ML
- Cooking oil: 40 ML
- Wheat flour (low protein): 80 g
- Egg whites: 4
- Cream of tartar (or lime/lemon juice): 1/4 tsp
- Granulated sugar: 100 g
- Cocoa powder (optional): 適量
Step-by-Step Instructions
Step 1. Prepare the Thai Tea Batter
- Boil 150 ML of water, then add 1 tbsp of high-quality Thai tea. Let it steep.
- Separate egg yolks and whites. Whisk egg yolks until pale.
- Add 80 ML of cooled, strained Thai tea and 40 ML of cooking oil to the egg yolks. Mix well.
- Add 80g of low-protein wheat flour and mix until smooth. Set aside.
- Gently fold about a third of the egg white mixture into the yolk mixture.
- Gradually add the remaining egg white mixture, folding gently until just combined. Be careful not to overmix.
Step 2. Whip Egg Whites and Combine
- Beat egg whites with a mixer at medium speed until foamy. Add cream of tartar (or lime/lemon juice).
- Gradually add 100g of granulated sugar while beating until stiff peaks form.
Step 3. Bake and Cool
- Pour half of the batter into a prepared 18-20cm chiffon cake pan. Sprinkle with cocoa powder (optional). Pour in the remaining batter.
- Bake in a preheated oven at 150°C (top and bottom heat) for 25 minutes, then lower the heat and bake for another 25 minutes, or until cooked through.
- Immediately invert the cake pan onto a wire rack and let it cool completely before removing from the pan.
Step 4. Unmold and Serve
- Once completely cool, carefully remove the cake from the pan using a knife or thin spatula.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Use high-quality Thai tea for the best flavor.
- Ensure your mixing bowl and whisk are clean and free from oil when whipping the egg whites.
- Fold the egg white mixture gently to avoid deflating the batter.
Nutrition
- N/A
FAQs
1. Can I use instant Thai tea mix instead of brewing my own tea?
Yes, you can! Just make sure to follow the package instructions for brewing and use the equivalent amount of strong brewed tea called for in the recipe.
2. My chiffon cake collapsed. What went wrong?
Several things can cause collapse: oven temperature too high, overmixing the batter, or opening the oven door too early. Ensure your oven is at the correct temperature, gently fold the batter, and avoid opening the oven until the cake is almost fully baked.
3. How can I store leftover Thai tea chiffon cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It's best enjoyed at room temperature.
This Fluffy Thai Tea Chiffon Cake recipe is a delightful journey for your taste buds, combining the delicate lightness of chiffon with the bold richness of Thai tea. We hope you enjoyed baking this fragrant and beautiful cake as much as we enjoyed creating this recipe for you. Now, go forth and impress your friends and family with this stunning dessert!