Thai Tea Chiffon Cake Recipe | How To Make Soft Moist Light Sponge Cake | RICE COOKER CAKE RECIPES

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This was another perfect sponge or chiffon cake. I love how soft, moist and light it was. My tea did not steep well so it was not as strong as I would like it to be. If you have a stronger tea mix, your color may be slighter darker. It should still be very good. This cake is lightly sweentened. If you want it sweeter? Add 2 tablespoons of sugar into the yolk batter. You will love this one!

Thai Tea Chiffon Cake Recipe | How To Make Soft Moist Light Sponge Cake | RICE COOKER CAKE RECIPES

INGREDIENTS:

Tea Mix:
• 4 tbsp (28g) THAI TEA LEAVES
• 1 cup (250ml) HOT BOILING WATER
• 6 tbsp (100ml) HOT TEA
• 3 tbsp (40g) SWEETENED CONDENSED MILK

Batter:
• 4 EGG WHITES
• 4 EGG YOLKS
• 3 tbsp (45g) OIL
• 1/4 tsp SALT
• 1/4 cup (65g/60ml) THAI TEA MIX
• 1/2 cup (70g) CAKE FLOUR
• 4 EGG WHITES
• 1/2 tsp LEMON JUICE
• 1/4 cup (50g) SUGAR

HOW TO MAKE IT:
1. In a tea kettle or glass, add tea leaves and hot boiling water and let it steep for about 5 minutes. You can make more tea mix for drinking but we just need 1/4 cup (4 tbsp or 65g) of tea mix with the sweetened condensed milk
2. Separate 4 eggs into two separate mixing bowl
3. In the egg yolks, add oil, salt and mix to combined. Then add the 1/4 cup of tea mix and whisk to incorporate
4. Sift in the flour and whisk slowly until smooth
5. Beat the egg whites for 30 seconds then add the lemon juice. Beat for another 30 seconds then add the sugar in thirds; beating about 30 seconds in between each add. Beat until you get a stiff peak, usually around 4-5 minutes
6. NOTE: This is the most important step in making this cake. Go slowly to prevent bubbles. Add 1/3 of the whipped egg white into the yolk batter and slowly mix in one direction, using a whisk or spatula, for about 1 minute. Then pour the yolk batter into the whipped egg whites and slowly fold with a spatula in one direction. Be sure to scrape the sides and bottom and cutting through the middle; until most of the white streaks are gone. It took another 2 minutes and 30 seconds
7. Lined your pot or pan but do not grease it. Slowly pour in the batter to eliminate any bubbles. Smooth out the top. Tap it a few times to bring any bubbles to the surface. Pop any visible bubbles with spatula or toothpick
8. Cover with a paper towel to catch condensation before closing. Bake in the rice cooker for 2 bake cycles (60 minute) then check. Mine was done with 2 bake but rice cooker varies so bake longer as needed
9. Cool your cake upside-down on a rack (supposedly to prevent it from deflating... but mine deflated a bit still). Cool for 30 minutes or more
10. Use a spatula to loosen the sides then flip it upside-down. If your cake does not fall out, use your hand and gently lift the cake off the bottom all around the sides. Now just enjoy!

OVEN BAKING:
Bake in a pre-heated oven of 350F (175C) with hot water tray below the cake rack. It's basically a water bath but with the water tray below the rack of the cake pan. This will prevent water from getting into your cake but still provide the moisture needed. Bake for 30-45 minutes. Ovens varied so check around 35 minutes and bake longer as needed

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