- 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
- 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.
- Warm the oven at 175c both top and bottom heat.
- For ingredients part 1: Sift the flour cake, sugar, baking soda, baking powder and salt together. Set aside.
- For ingredients part 2: Mix ingredients part 2 in the bowl. Stir all ingredients thoroughly. Set aside.
- 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.
- 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.
- 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.
- Add corn flour (the one that already mix with condensed milk) into the pot. Stir all the time to prevent dough and lump.
- Turn off the heat, add butter and stir well.
- Pour the Thai Tea sauce all over the cake for the final top.
- Let it set for 15-20 minute in the fridge. Serve chilled.