Thai Tea Chiffon Cake

Ingredients

For the Thai Tea

• 25 g Thai Tea Mix
• 120 g Hot Water
• Whole Milk

For the Chiffon Batter

• 6 Large Egg Yolks
• 150 g Thai tea and milk mixture, cooled
• 100 g Oil
• 100 g Fine Sugar
• 220 g Self Rising Flour
• 1/4 teaspoon Salt (optional)

For the Meringue

• 6 Large Egg Whites
• 2 tsp. Lemon Juice
• 100 g Fine Sugar

Method

Prepare the Thai tea

1. Pour hot water over the Thai tea mix and stir.
2. Let it steep for 1 hour, then strain and top up with milk until you have 150 grams of tea and milk mixture in total. Let the tea cool completely.

Make the batter

1. In a mixing bowl, whisk egg yolks, tea and milk mixture, oil and sugar until well combined.
2. Sift in the self-rising flour and salt. Whisk gently until just combined and smooth. Do not overmix.

Make the meringue

1. In another mixing bowl, add six large egg whites, sugar, and lemon juice.
2. Beat to medium-stiff or stiff peaks. The meringue should look glossy and form a peak that slightly bends at the tip.

Fold and bake

1. Fold one-third of the meringue into the batter to lighten it.
2. Then add another third, folding carefully until just combined.
3. Finally, fold in the remaining meringue using a spatula until the batter looks smooth and fluffy.
4. Pour the batter into an ungreased 23 cm chiffon tin and tap gently to release large bubbles.
5. Bake in a preheated oven at 150°C for about 70 minutes, or until a wooden skewer comes out clean.
6. Invert the tin immediately and let the cake cool upside down.
7. When it’s warm to the touch (not completely cool), release it from the pan, it makes unmolding easier.
8. Slice with a serrated knife and serve plain, or enjoy with a little whipped cream on the side.