Frankly speaking, when this idea popped in my mind, I was rather sleepy from the early rise. It occured to me that we just ran out of cake for the kids' recess this week. Jie Jie got the last piece of Espresso chocolate chip cupcake this morning. Was gonna settle for pandan chiffon when I saw that tin of Thai Milk Tea in the cupboard while I was grabbing my tea bag for my morning cup. The next thing I know, I was jotting down notes on the ingredients and steps for baking a Thai Milk Tea cake.
Nowadays I am leaning towards to lighter cake texture, much like chiffon or just very slightly denser. Hence egg separation method is the main technique to go to. But besides that, proportion of ingredients and incorporating everything together and cooking it at the right temperature is also key.
To enhance the milk tea flavour, it is important to steep the tea bags in the hot milk for a longer duration, perhaps 3-4 hours up till it is cooled. It is one of those food which the flavours enriches over some time, like wine aging haha. :D With that said, the cake will taste better the following day.
Let's get on with the recipe shall we?
Thai milk tea butter cake
- 455 ml whole milk
- 80 ml condensed milk
- 3 Thai tea teabagsy
- 350 g cake flour (unsifted)
- 2 tsp baking powder
- 1/8 tsp. salt
- 200 g semi-salted butter, room temperature
- 4 large eggs yolks, room temperature
- 100 g caster sugar
- 80 g caster sugar
- 4 large egg whites, room temperature