Thai Milk Tea Chiffon Cake

I like to drink Thai milk tea. I find that it has very special flavour. I will usually order this tea whenever I visit Thai cafes. However, I find that the Thai milk tea served in restaurants and cafes are very sweet. It caused toothaches when drinking them. 

I didn't think I would want to buy the tea leaves and make it myself though. Fortunately, my colleague brought in a packet of Thai tea leaves one day and gave some to me. I was happy to receive it since I can make for my children and use the tea leaves to bake too.
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I've seen several bakes with Thai Milk Tea and I'm tempted to try it. Found a few recipes that looks good, like BakingTaiTai and HoneyBeeSweets. However, I decided on a lighter cake - chiffon, from Sumopocky. The recipe was easy to follow, and my chiffon turns out well. The fragrance of the Thai tea during baking smell wonderfully good. The cake also tasted rich with the Thai tea leaves. Next time, I shall try a frosted Thai Milk Tea Cake. :)
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Recipe for Thai Milk Tea Chiffon Cake, modified from Sumopocky.
(Makes a 8" tube cake)

Ingredients:
150g Whole milk
15g Thai tea leaves
(yields 95g milk for me)

6 Egg yolks 
40g Caster sugar
60g Vegetable oil
90g Cake flour
1 tsp Baking powder

6 Egg whites
75g Caster sugar
1/4 tsp Corn flour

Method:
1. In a small pot, bring the milk and tea leaves to a simmer. Let the leaves steep for about 10 mins. Leave to cool.
2. In a mixing bowl, beat the egg yolks and caster sugar together.
3. Mix in the vegetable oil.
4. Sieve the milk and thai tea leaves into the egg yolk mixture. Mix in some of the thai tea leaves. I just scrap out the finer leaves from the sieve and add to the mixture. 
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5. Sift the cake flour and baking powder into the mixture and mix well. Set aside.
6. In a clean mixing bowl, use a whisk, beat the egg whites on medium speed till it gets frothy.
7. Gradually add the sugar with cornflour into the egg whites. Beat until stiff peaks. 
8. Mix in 1/3 of the meringue into the egg yolk batter.
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9. Add the rest of the meringue and gently fold into the mixture.
10. Transfer to the cake pan. Throw the pan from a height 2x to release big bubbles.
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11. Bake in a preheated oven at 170°C for about 50 mins. When baked, turn the pan upside down to let it cool completely.
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Note:
  1. I used 60g eggs without the shell.
  2. The batter was full to the rim using a 8"pan. Probably a 9"pan will be better.
  3. Can reduce baking powder to 1/2 tsp.
  4. The egg yolk batter is quite watery as I used up all the milk tea at 95g.

Pandan Coconut Ogura Cake

I have always been a fan of any pandan coconut food - Nonya kuehs, chiffons and Kayas etc. And I get attracted to them easily, whether to eat or to bake or cook. Sometimes, I just have the urge to buy pandan leaves, then decide later what I want to do with it. With abundant leaves and eggs, I made kaya last week. 

With leftover pandan extract, I decided to make Pandan Coconut Ogura Cake. Initially, the cake rose well in the oven, but when removed from the oven, it collapsed. I was worried that my cake will be flat with a layer of kueh structure. Fortunately, it looked quite good after it had cooled although the holes were not even. It was soft and fragrant. Despite having placed a water cup in the oven, the oven was still too hot for the meringue. I shall reduce the temperature further if I bake this cake again.
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Recipe for Pandan Coconut Ogura Cake, adapted from Nasi Lemak Lover.
(Makes a 8"round cake)

Ingredients:
4 Egg yolks (original was 5, I used only 4)
1 Whole egg (approx. 65g)
40g Vegetable oil
80g Coconut cream (I used Kara)
10g Pandan extract
Pinch of salt
85g Cake flour, sifted

5 Egg whites
80g Caster sugar
1 tsp Corn flour

Method:
  1. Line an 8" round cake pan. Preheat oven to 150C. Place a cup of water in the oven.
  2. In a large mixing bowl, beat the egg yolks, whole egg, oil, salt, coconut, pandan extract together till well combined.
  3. Sift in the flour and mix well until no visible lumps. 
  4. In a mixer bowl, add in the egg white and beat till foamy.
  5. Gradually add in the sugar mixed with the corn flour and continue beating till glossy and stiff peaks.
  6. Gently fold in the egg white mixture into the egg yolk mixture in 3 separate portions.
  7. Pour the batter into the prepared cake pan and place on the 2nd rack in the oven. Bake for 60mins.
  8. Remove from the oven and let it cool completely.
  9. Slice after cooled and serve.
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Flourless Almond Chocolate Cake

Happy New Year! 
May 2018 brings you good health, more bakes and more sharing!

This has got to be one of the best flourless chocolate cake I have baked and ate. The cake is chocolaty and soft, without feeling too much of the almond. The texture is smooth with bits of ground almond. This is not those dense thick chocolate kind of cake. It's light and soft. I was really satisfied with this cake. I made blueberry coulis to top the cake. However, my sister commented that she preferred the cake without the blueberry coulis. Nevertheless, this cake is easy to prepare and good to the last bit.
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Recipe for Flourless Almond Chocolate Cake, adapted from Food52.
(Makes a 10" cake with 1 1/2" height)

Ingredients:
250g Ground almonds (lightly toasted)
250g Couverture chocolates, 76% cocoa
250g Unsalted butter
140g Caster sugar
Freshly brewed espresso (approx 25g), let it cooled slightly
6 Large eggs, separated

Blueberry Coulis (Optional)
250g Blueberries
2 Tbsp Sugar

Method:
1. Line a removable base 10" round pan.
2. Preheat oven to 150ºC.
3. Place the chocolate in a glass bowl set over a bain marie (double broiler, or a pot of simmering water).
4. When melted, remove the bowl from the heat and add the butter, stirring with a spatula to help it melt and mix. 
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5. Add in the cooled espresso and stir well.
6. Then add the sugar and the almond meal, stir to incorporate.
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7. Once the mixture is no longer hot, add the egg yolks and stir to combine.
8. In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks.
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9. Fold the whites gently through the chocolate and almond batter.
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10. Pour the batter into the cake tin, smooth over the top and bake for approximately 40mins or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency.
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11. Let it cool completely in the tin before removing. Dust with powdered sugar (if desired).
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12. For blueberry coulis: Cook the blueberries and sugar together in a pot. Let it simmer and stir constantly. Cool slightly before topping on the cake.