Thai Rose Mix Tea Chiffon

Receipe link from here http://www.ellenaguan.com/2019/09/pandan-chiffon-cake-recipe.html

Ingredients: 3 egg yolks
1 tablespoon caster sugar
1 tablespoon corn oil
70ml Thai Rose Milk Tea
70g cake flour
1/4 teaspoon baking powder
1 teaspoon Thai tea leaves

Meringue
4 egg whites
45g caster sugar

Thai Milk Tea
150ml fresh milk
3 Thai tea mix tea bags
1 tablespoon condensed milk

Method:
1. Bring milk to almost simmer over low heat on stove, add tea bags and condensed milk then stand aside for at least 15 minutes or more. Cool before use.

2. Whisk egg yolks and sugar till thick and creamy.

3. Stir in corn oil, milk tea and sieved flours (cake flour + baking powder ) in order till it forms a smooth batter. Set aside.

4. Using an electric beater whisk egg whites until foamy, slowly add in sugar mixture (with cornstarch) while whisking until it became stiff peak (meringue stays in bowl when overturn).

5. Gently fold meringue in 3 batches into the flour batter till combined (do not over mixed).

6. Pour batter from height into the ungreased Chiffon pan and bake in preheated 180°C (356°F) for 10 minutes then reduce the temperature to 160°C (320°F) and bake for another 20 minutes or until a skewer inserted in centre and comes out clean.

7. Invert cake pan over a mug to cool completely before removing the cake.