Milk Tea Chiffon Cake

I like playing around with chiffon cakes flavoring as they are really versatile. Since I have been craving for milk tea (Ice cream milk tea!!!) recently, milk tea it shall be! :P

Just a bit of reminiscing. When I first started dating my boyfriend, our group of friends visited KOI often. So soon after, he was craving for milk tea frequently. So being the new-girlfriend who wanted to impress her new date, I started making home made milk tea for him. Experimented with various combination to achieve the KOI milky consistency. So he was happily gulping down buckets and buckets of milk tea to find his waistline expanding. My boyfriend has pretty high self awareness of his physique, so he went on a milk tea ban and that was the end of my milk tea adventure.

Despite having baked chiffons for a good number of times, success is still not guaranteed =/ My chiffon fell off from its mould when I inverted it LOL That explains cake's cool Nike-like Let's-Do-It symbol rooftop. Second time it happened. May have to try baking it slightly longer than my usual 40 mins so that it'll cling to the sides more.

And it is not as light and fluffy as the usual bakes. Grrrrr... The milk tea taste isn't apparent as well. I've already used 2 tea bags to infuse the tea leaves flavor but guess there is a better method somewhere out there. Booo. Thankfully the cake is still pretty good on its own. It tastes like.........................a flavorless chiffon cake. HAHAH I'll definitely revisit this with an improvised version soon.

Milk Tea Chiffon Cake (modified from Keiko Ishida's Okashi)

Ingredients:
80g cake flour
5 egg yolks
20g caster sugar
70g concentrated milk tea (Measured out from 2 infused ceylon tea bags into 200ml of water + 20g creamer)
60g canola oil

5 egg whites (weighed mine to be 198g)
90g caster sugar
10g corn flour

Method:
1. Preheat oven to 160°C
2. Sift flour twice
3. Beat egg yolks and sugar until well mixed
4. Add milk tea and canola oil to the yolk mixture and blend well
5. Add flour mixture to yolk mixture until the batter becomes sticky
6. Combine sugar and corn flour in a separate bowl
7. Beat egg whites until frothy and add half of the sugar mixture, and continue to beat
8. Slowly add in the rest of the sugar mixture and beat until egg white stiff peaks and is glossy but not dry
9. Add one third of the meringue into yolk mixture and fold in lightly
10. Pour in rest of the meringue and fold until well combined
11. Pour the batter into a 20-cm chiffon tin and bake for 40 mins
12. Invert the chiffon tin on a wire rack and let it cool for 2h before releasing the cake for serving