Teh Tarik (Milk Tea) Chiffon

Last thursday was my off day from work. Decided to bake something for grandma cos she’s not been well. She doesn’t like anything too sweet or tough or cakes with cream. Hahaha. She’s not exactly a cake person.

So i decided on a chiffon cake!

Teh Tarik (Milk Tea) Chiffon Cake
Recipe from CornerCafe
4 egg yolks
35g caster sugar

3 teabags
100ml evaporated milk
30-50ml water
30ml canola oil

85g cake flour
1/2 teaspoon baking powder
1/4 teaspoon dried ginger powder

4 egg whites
1/8 teaspoon salt
75g caster sugar

1. Preheat oven to 160°C. Prepare an 18cm angel-food tube pan but do not grease or line the pan. Sift cake flour, baking powder and ginger powder three times and set aside.
2. Put the teabags into a cup or mug. Bring evaporated milk and water to a rapid boil in a small saucepan. Pour immediately into the cup with the teabags and steep the tea for 5 minutes. Squeeze the teabags and measure out 100ml of the milk tea for making the cake. If not enough, top up with more evaporated milk. Let cool slightly.
3. Whisk egg yolks and 35g sugar until pale and creamy, add oil and milk tea, beat well to combine. Gradually sift in the flour mixture in a few small batches and fold in. Set aside.
4. Whisk egg whites and salt until foamy. Gradually add 75g sugar, one spoonful at a time. Beat until the meringue is glossy and thick but just under the stiff peaks stage.
5. Scoop 1/3 of the meringue into the tea mixture and fold in with a metal spoon. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined.
6. Pour into the tube pan. Give the pan a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 45 minutes, or until cooked. Remove from oven and tap the pan again. Immediately turn the pan upside-down (use cups or drinking glasses to elevate the pan) and let cool completely this way.

The tube pan i used was rather big. How big exactly i’m not sure haha.

It was rather high when it was out of the oven.

It fell in height after a while.. But at least it didn’t collapse hahaha.

It’s so pretty when i turned it over!


Loved the texture. Taste wise was alright. Wasn’t sweet, great for grandma’s palate. Though not distinct in it’s tea taste. I’d probably add some tea leaves in next time!

Grandma loved it! She said she liked this cake of mine best out of everything else. She actually finished it all on her own. Wow. Haha, will definitely make it for her again soon! Was so nice to see her so happy 🙂 I hope her doctor’s appointment today goes well.

Sorry for the rushed post. I need to get to work now! Heh. Update again whenever i can! xx


8 thoughts on “Teh Tarik (Milk Tea) Chiffon

    • i should! have never baked with chai before. great idea.
      yeah chiffons are great for grandparents – with or without teeth!

  1. Your chiffon cake looks great! The last time I did, mine collaspsed. I wonder y. I did open the oven a few times to chk if it was cooked. Could it be the case?

    • there are many reasons!
      under/over beating too.
      but yes you definitely shouldnt open the oven door halfway.
      you could try stabilizers too, though i havent tried them myself.

    • hello dear! haha. im not sure!
      i dont know the science behind it.
      but i’m sure the structure of the chiffon pan plays a part.
      you could try!
      i love milk tea too 😉

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