There were several packets of Lipton Milk Tea sachets lying in the kitchen cabinet, soon expiring. I remembered baking the Vietnamese Coffee Cottony Cake [see posting on this cake here] where I used the 3 in 1 Vietnamese coffee as flavour. So I used the similar recipe to bake this cake with tea flavour.
The cake turns out well - soft and spongy. Good cake.
Ingredients for Egg Yolk Mixture
[use 9" square tin]
65 gm superfine flour - sifted
65 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml corn oil
1 sachet of 3 in 1 [30g/sachet] Lipton Milk Tea dissolve with 80 ml hot water - set aside to cool
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil and milk tea mixture. Using a paddle hook, beat ingredients until creamy and well combined. Set aside.
- Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes.
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix.
- Pour batter into a 9" square tin [line base with baking paper at the bottom only].
- Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 10 minutes, lower heat to 150 degrees C and bake for a further 55-60 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will not be soggy after baking].
- Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
- Cool cake completely before slicing to serve or refrigerate before slicing to serve later.
I'm linking this post to
Little Thumbs Up August Theme - Eggs organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Baby Sumo of Eat Your Heart Out
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