Special Recipes

Thai Milk Tea Chiffon Cake


  • Ingredients for the part of the chiffon:
  • Part 1
  • 80 grams of cake flour
  • 60 grams of sugar
  • ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1 tablespoon of milk powder
  • Part 2
  • 60 grams of strong Thai tea water
  • (300 grams of hot water + ¼ cup of Thai tea leaves)
  • 65 grams of cooking oil
  • 3 egg yolks
  • Part 3
  • 3 white eggs
  • 40 grams of sugar
  • ¼ teaspoon of “cream of tartar”
  • Ingredients to make Thai tea sauce topping:
  • 1 teaspoon of Gelatin powder
  • 250 grams of water
  • 300 grams of Thai tea water
  • 70 grams of sugar
  • 80 grams of sweetened condensed milk
  • 100 grams of condensed milk
  • 35 grams of corn flour
  • (Mix condensed milk with corn flour and set aside)
  • 70 grams of butter


How to make strong Thai tea
  1. Boil the water in a small pot, bring Thai tea leaves to a simmer. Let the leaves steep for 5 – 10 minutes. Filter and let to cool.
  2. Warm the oven at 175c both top and bottom heat. 
  3. For ingredients part 1: Sift the flour cake, sugar, baking soda, baking powder and salt together. Set aside.
  4. For ingredients part 2: Mix ingredients part 2 in the bowl. Stir all ingredients thoroughly. Set aside.
  5. For ingredients part 3: Beat the white eggs with medium speed until it gets frothy. Add cream of tartar and beat with high speed. Gradually add sugar and beat for a minute. Set aside.
  6. Pour the ingredients part 1 into the ingredients part 2 and stir all together. Add the ingredients part 2 into the same bowl. Stir all together with hand whisk softly.
  7. Transfer to cake pan (size 2 pounds) and bake for 30-35 minutes. Set aside. 

How to make Thai tea sauce topping

Mix all ingredients into the pot except the part of flour and butter, heat until boil.  

  1. Add corn flour (the one that already mix with condensed milk) into the pot. Stir all the time to prevent dough and lump. 
  2. Turn off the heat, add butter and stir well. 
  3. Pour the Thai Tea sauce all over the cake for the final top. 
  4. Let it set for 15-20 minute in the fridge. Serve chilled.