Tag Archives: Cake

Teh Tarik Chiffon Cake or Milk Tea Chiffon Cake

I personally love both milk tea and chiffon cakes; I think most Asians do. So the other day I had an idea to combine these two into one delightful treat. Lying in my pantry were my Aik Cheong 2-in-1 milk tea packets, which I immediately thought of incorporating into the Chiffon cake. I was not disappointed! The taste was absolutely heavenly with the sweet notes of milk Tea pairing perfectly with the soft spongy texture iconic of chiffon cakes. The resulting treat was so good that even my youngest son who, unlike me, is not into chiffon cakes and milk tea had devoured half of the cake in a day! The other half was split among the three of us – my eldest son, my husband and I. They all had requested for me to make it again the next day. So the pictures on this post was actually from the second bake that I did two days later.

Ingredients (batter)

  • 80g cake flour
  • 4g baking powder
  • 50g fine sugar
  • 4 egg yolk (75g)
  • 70g melted butter
  • 110g milk
  • 4 packs 2 in 1 milk tea (I used Aik Cheong brand, each pack is 25g)

Ingredients (meringue)

  • 5 egg white (200g)
  • 4g lemon juice = 1 tsp
  • 100g fine sugar

Chiffon Tin size = 21cm in diameter , 11 cm in height. The bottom has to be lined with baking paper

Before starting ensure that your mixing bowl and balloon whisk are free from oil or any grease. Furthermore ensure that both yolk and egg whites are FULLY separated, especially for the egg whites which should not have ANY traces of egg yolk as this would affect your meringue later.

Method

  • Preheat your oven at 180 degree celsius.
  • Melt the butter and set aside.
  • Sift the flour and baking powder together and set aside.
  • Heat up the milk until slightly boiling, turn off the heat, and add the packets of milk tea one at a time. Ensure that all of the packet’s contents are dissolved completely before adding in the next pack.
  • Add the sugar, mix until everything is well incorporated, then add the melted butter. Mix until all combined.
  • Pour the mixture into the bowl with the yolk . The bowl has to be big enough for you to incorporate the meringue later. Stir well to combine. Add in the flour mixture in 2 batches, stir and combine. Set aside the batter.
  • In the mixer, beat your egg white until foamy at medium speed, add in the lemon juice. beat for about 30 seconds and start adding the 100g sugar in 4 batches. As the foam thickens, turn up the mixer speed. Continue beating until the meringue reaches stiff peak (please refer to the picture below). You will see that the mixture will become glossy. Do not over beat as it will dry out the meringue. If you are not familiar with making meringue, I would advise you to check the mixture every 20-30 seconds after it reaches the soft peak stage.
  • Gently fold the meringue into the batter using a spatula. Do it in 3 batches. Ensure that all the meringue are incorporated fully into the batter. Do not over mix as it will deflate the air, making your cake dense.
  • Pour it into your chiffon tin, give the tin three or so gentle taps on the table surface to let larger air bubbles rise to the surface and pop. Bake it at 180 degree celsius for 12 minutes.
  • Use a knife and make a few slits on top, this is to prevent wild break on your cake, however this is just for aesthetic reasons so it is optional. In the past, people did not do this step at all. So if you don’t want to do it, it is fine, just skip this step.
  • Lower down the temperature to 160 degree celsius, and bake for 30-35 minutes more, or when the skewer inserted into the middle of the cake is dry. The timing is just a guideline as each oven works differently.
  • Invert the pan upside down and let it cool down completely before slicing.

Gluten Free Fruit Custard Cake

This is a not too sweet flan-like cake that complements well with fruits. It is so good that I made it twice in two consecutive days. My eldest just can’t stop himself from sneakily taking slices out of the cake. What is more is that it’s gluten free, therefore it makes a perfect dessert for people who are gluten intolerant.  This custard cake will puff up and get golden on the top but still maintain its soft creamy texture inside.  

Ingredients

  • 290g eggs (around 5 large eggs)
  • 75g whipping cream
  • 150g full cream milk
  • 40g melted butter
  • 105g sugar
  • 45g rice flour
  • 20g almond flour ( you may replace it with all rice flour if you do not have, but I prefer to add extra more protein to my cake)
  • 1 tsp vanilla
  • 1 lemon zest

Fruits

  • 7 pcs fresh strawberries (cut in half)
  • 75g fresh blue berries
  • 75g fresh mango cubes

Note that you may also use canned peaches if you don’t have the berries. However you need to drain the liquid and pat dry before scattering it onto your batter.

  • Preheat your oven at 160 degree celsius
  • Butter your dish and sprinkle some rice flour, this is to prevent the custard from sticking onto your pan. Set aside
  • Sieve the rice flour and almond flour together and set asideBeat all the eggs, whipping cream, milk, melted butter, sugar and vanilla until all ingredient are well combined and no more signs of coagulation of egg whites
  • Add in the flour mixture, whisk until well combined
  • Sieve the batter and transfer it to a 24cm pie dish
  • Add the lemon zest and gently stir it a few times. Note that the baking time for metal dish and ceramic/glass dish are different. Metal dishes cook faster, which I used.
  •  Scatter the fruits on the batter
  • Bake for about 35-40 minutes, or until the cake puffs up and the centre becomes less jiggly. Note that if you use a smaller dish, you will need a longer baking time
  • Sprinkle with snow powder when warm. 
  • Cut in wedges and serve.