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Freshly Brewed Milk Tea Chiffon Cake

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Notes

Ingredients:
  • Corn oil: 25g
  • Tea bags: 3 bags (total 6g)
  • Milk: 80g
  • Salt: 1g
  • Low-gluten flour: 43g
  • Eggs: 3
  • White vinegar: 2g
  • Fine sugar: 35g
Instructions:
  1. Brew 2 tea bags with 80g of milk. Let the milk tea cool.
  2. Mix 45g of the prepared milk tea with corn oil and salt, then whisk until thick and emulsified.
  3. Sift in the low-gluten flour and add the contents of 1 tea bag, mixing evenly.
  4. Separate the egg yolks and add to the batter, placing egg whites in another clean bowl.
  5. Mix the egg yolks with the batter until smooth and set aside.
  6. Add white vinegar and fine sugar to the egg whites.
  7. Whip the egg whites until they form medium-stiff peaks.
  8. Fold 1/3 of the meringue into the batter gently.
  9. Pour the batter back into the meringue bowl and fold together with a spatula in a 'J' motion.
  10. Pour the batter into the mold from a height of 30cm, leveling the surface and shaking lightly to release large air bubbles.
  11. Bake on the lower rack of the oven for 45 minutes. For the last 10 minutes, increase the lower heat to 150°C.
  12. After baking, shake the mold lightly and invert to cool completely before unmolding.
Nutrition:
  • Calories: Varies depending on serving size
  • Rich in carbohydrates and proteins
  • Contains antioxidants from the tea