Thai Milk Tea Chiffon Cake

May 25, 2016

Thai Milk Tea Chiffon Cake

Thai Milk Tea Chiffon Cake

It's hard for me to accept the fact that May is almost over, and we're reaching the middle of this year. Time always seems to fly in retrospect, but seems to pass slowly in the midst of the daily chores. The first half of this year has been majorly eventful. 

For starters, the man and I took part in an unforgettable experience together - Kiss92's Perfect Match competition. We were against hundreds of couples and were down to the top 3 couples. While we didn't win, we certainly were blessed with this memorable opportunity to learn about each other and meet a bunch of amazing people. Thankful that we did so many things in this competition that we would have never done together, like diving with the fish and sharks! As terrified as I was, it's still one off the bucket list. 

Also, I am working in collaboration with the guys from Batterful. Batterful is the first baking subscription service in Singapore that is about creating a better way to bake, and to provide a new kind of baking lifestyle. They deliver monthly BAKING BOXES - basically all the ingredients and instructions you need to learn baking! If you are a beginner baker, this is great for you. Also, it's a fun thing to do with your kids or loved ones over the weekend~ I am proud to be working with them, along with other chefs and cafes, by providing my recipes to the monthly subscriptions. (Update: Batterful has evolved their business model and they now sell ingredients for my recipe on their site!)

Thai Milk Tea Chiffon Cake

This month, my featured recipe is an easy Thai Milk Tea Chiffon Cake which uses authentic tea leaves from Thailand. It's incredibly fluffy, just like how a chiffon cake should be. It's subtly sweet with a touch of Thai Milk Tea flavour that lingers after each bite. Baking this cake really made me want to return to Thailand again for a getaway~

If you are in Singapore and interested to bake this cake but don't have the ingredients, please consider subscribing to this recipe from Batterful. You'd receive it end of June!

1) Saves time with pre-portioned ingredients
2) Simple-To-Follow with my easy recipe
3) The box is delivered right to your doorstep.

Otherwise, do try out this recipe anyway! The cake is a crowd pleasure thanks to it's light texture and fresh taste. Will definitely be making this cake whenever there's a family gathering or tea/coffee session with friends. My new go-to recipe for something unique.

by Sumopocky
[Order the pre-portioned ingredients on Batterful]

6" Chiffon cake pan

100ml fresh milk
10g thai tea leaves

4 egg whites
50g caster sugar

4 egg yolks
30g caster sugar
60g cake flour
1 tsp baking powder
40ml vegetable oil
5g of thai tea leaves

1. In a pot, bring the milk and 10g of thai tea leaves to a simmer. Let the leaves steep for about 10 minutes.
2. Meanwhile, beat the egg whites on medium speed till it gets frothy.
3. Gradually add the sugar in portions until stiff peaks form (about 5 minutes using electric mixer, 15 minutes or longer beating by hand). Set aside. This is the meringue.
4. Then, beat the egg yolks and caster sugar together in a large bowl.
5. Mix in the vegetable oil.
6. Sieve the milk and thai tea leaves. Measure out 40ml of Thai Milk Tea and add to the mixture in Step 5.
7. Mix in the 5g of thai tea leaves. Try to pick out the large leaves as it will affect texture.
8. Mix in 1/3 of the meringue from Step 2.
9. Sift the cake flour and baking powder into the mixture and mix well.
10. Add the rest of the meringue and gently fold into the mixture.
11. Transfer to cake pan. Run a spatula/chopstick through the batter gently to remove bubbles.
12. Bake in a preheated oven at 170°C for about 20 minutes. When baked, turn pan upside down to let it cool.

Thai Milk Tea Chiffon Cake

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  1. Hello!
    Looking forward to try this recipe :)
    But I have two questions:
    -What are the last 5g of tea leaves for?
    -What happens to the rest of the milk? At the beginning it says 100ml, but then you only use 40ml.

    Thank you very much in advance!


    1. Hello Elisa! The last 5g of tea leaves is to be folded into the ingredients. Sorry, missed out that step. Thanks for making me aware of it :) The rest of the milk is not used in the recipe as only 40ml is needed, but I found it easier to steep the tea leaves in a pot with 100ml of milk.

    2. This comment has been removed by the author.

    3. Thank you very much! :D

  2. hey just wondering if it's 1 tbsp or 1 tsp of baking powder?

    1. Hi Melly, it's 1 tsp. Thanks for pointing it out :)

  3. Hi, just to clarify in step 7, add in the 5g of thai tea leaves......, is this from the 10g of tea leaves that were used in step 1 ?


    1. Hi Helen, no it isn't. It's a separate set of 5g :)

  4. Yes Erika, thanks for the reply. Will be trying the recipe soon.


    1. You're welcome :) you can also omit the extra tea leaves if you want, but the taste won't be as strong. This is cause some people don't like biting the tea leaves. Hope you like the recipe :)

  5. May I ask where I can purchase Thai tea leaves? Thanks!

  6. Hi! I got mine from Thailand, but you can also find it on carousell :) I saw quite a number of people selling Thai tea leaves. I used this brand:

  7. Hi. Can I check what is the size of egg that you used? Thank you!

  8. Hi I used medium eggs :)

  9. Hi Erika,

    Thanks for the recipe, I love the taste of it! Made it in my 7 inch pan and it rose nicely to the top with minimal shrinkage upon cooling.

    I just checked out some of your other recipes too and they are so cute with nice flavour combo, will have to try them out one day too!

    1. Hi Fei, glad to hear that you liked the recipe! 🥰 Thank you so much!

  10. Can’t wait to eat my self made Thai milk tea chiffon cake!!!!!!!!