Thai Iced Tea Chiffon Cake

I've always loved a good chiffon cake; making it, and eating it. It's fluffy, easy to make, and also very versatile in terms of flavours.

Originally when I made this cake, I had done an orange flavoured cake, and don't get me wrong, it was D-E-L-I-C-I-O-U-S. But I wanted to try out a different flavour. A flavour that never fails to impress me, Thai Iced Tea. A sip of these bad boys...I'm sent straight to heaven. The richness of the tea and the creaminess of the dairy is incomparable to anything else.

For this cake, I decided to try out those Thai iced tea packets where all the contents are already inside, and all you do is add water. I found that the taste is more concentrated and well adjusted to the richness I like. Another way this cake could be done would be to soak the actual tea leaves they use to make Thai iced tea and use that flavouring instead, but today we're doing a cheat version (;

Anyways, here is my take on a Thai Iced Tea Chiffon Cake...

Thai Iced Tea Chiffon Cake

Yield: 6" angel food pan

Ingredients

Cake flour 75g

Baking powder 3g

Sugar 45g

Vegetable oil 37g

Egg yolks 45g

Milk 10g

Thai tea mix (1 packet)

Hot water 50g

Vanilla extract 3g

Egg white 97g

Cream of tartar 2g

Sugar 18g

Salt 2g

Directions

1. Preheat oven to 160C/320F.

2. Dissolve thai tea mix packet into water and set aside to cool down.

3. Sift flour, baking powder, and sugar (45g) together and set aside.

4. Combine oil, yolks, thai tea mix concentration (make sure it has cooled down at this point), milk and vanilla extract in a mixer. Whisk until everything has emulsified and well combined.

5. Add dry sifted ingredients into the mixer and lightly mix until combined. Set aside.

6. With a clean bowl of the mixer, whip egg whites on medium high speed until frothy. Slowly add in sugar (18g), salt and cream of tartar. Keep whipping until medium to firm peaks form.

7. Fold meringue into yolk mixture gently, making sure not to deflate batter.

8. Fill angel food pan and bake for approximately 40 minutes.

9. Flip pan upside down as soon as it comes out from the oven to prevent cake from sinking back down.

10. Once completely cooled down, release cake from pan and enjoy!

Best served with a cup of Thai Iced Tea!

#recipe #chiffon #cake #thaiicedtea #foodie