I am a huge fan of pearl milk tea, are you? I just love the chewy texture of tapioca.
I know it’s usually considered a ‘bad food’ in terms of its nutrition, but I just can’t resist. This time I tried to incorporate milk tea flavor into chiffon cake, it turned out so tasty. Whoever loves milk tea will definitely love this chiffon cake no less. Sweet tooth satisfied.
Ingredients (makes 2 mini):
- 1 large egg
- 35-40ml milk
- 30g flour
- 4-5g sugar (for egg yolk)
- 10-12g sugar (for egg white)
- 1 tbs corn oil
- 1/2 or 1 black tea bag (I used earl grey)
- Combine milk and black tea, microwave for 40 sec, let cool before using it (the longer you let it stand, the more distinct the milk tea taste will be). You can also make milk tea in a small milk pan but microwave is much faster.
- separate egg white and egg yolk. Beat egg yolk and sugar with a hand mixer.
- add corn oil, mix well.
- Add milk tea, discard the tea leaves if you want. I did not (too lazy). Mix until well blended (at low). It’s normal if lots of bubbles appear.
- Add flour.
- Mix at low speed. The batter should be thick.
- Add sugar to egg white in several additions and beat egg white until firm peaks form (between soft peaks and stiff peaks).
- Add 1/3 beaten egg white to egg yolk batter, gently fold in egg white
- Pour the batter back into beaten egg white and fold in. Do not over mix.
- Pour batter into mini fluted pans (not full, but about 60-70% of the capacity).
- bake at 300℉ for 25 min or so, you can use toothpick test to check, but don’t open the oven door regularly.
- Let cool upside down on a rack. The cake may shrink a little bit but it’s normal.
Airy, spongy, moist and with a touch of milk tea flavor, this chiffon cake brings you the taste of happiness (at least in my definition).
Top with whipped cream or Greek yogurt or anything you like. Dig in!