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!)
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!
This BAKING BOX IS AMAZING because:
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.
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!
This BAKING BOX IS AMAZING because:
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.
THAI MILK TEA CHIFFON CAKE RECIPEby Sumopocky
[Order the pre-portioned ingredients on Batterful]
6" Chiffon cake pan
Ingredients
100ml fresh milk
10g thai tea leaves
4 egg whites
50g caster sugar
50g caster sugar
30g caster sugar
60g cake flour
1 tsp baking powder
40ml vegetable oil
5g of thai tea leaves
Directions
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.
- May 25, 2016
- 18 Comments
