{"id":9458,"date":"2022-05-12T10:10:00","date_gmt":"2022-05-12T02:10:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=9458"},"modified":"2026-03-09T20:50:40","modified_gmt":"2026-03-09T12:50:40","slug":"thai-milk-tea-chiffon-cake-wondernonieskitchen","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/thai-milk-tea-chiffon-cake-wondernonieskitchen","title":{"rendered":"Thai Milk Tea Chiffon Cake"},"content":{"rendered":"<h2>Thai Milk Tea Chiffon Cake Ingredients<\/h2>\n<p>7 eggs (room temp, yolks &amp; whites separated)<br \/>\n170 g granulated sugar<br \/>\n120 ml evaporated dairy milk or regular coconut cream<br \/>\n8-10 Thai black tea bags (I cut open 3 bags to get specks of tea in cake)<br \/>\n80 ml neutral flavoured oil<br \/>\n150 g cake flour<br \/>\n2 tsp baking powder<\/p>\n<h2>Steps<\/h2>\n<p>Combine milk\/cream with tea bags, warm over low heat till it reaches a gentle boil for 2 mins &amp; set aside to cool completely.<br \/>\nPreheat oven to 170oC.<br \/>\nPrepare a clean &amp; dry 20 cm aluminium chiffon cake pan (with removable base)<br \/>\nIn a large bowl, whisk egg yolks, add 1\/3 of sugar, oil &amp; concentrated milky tea (strained), whisk together till combined.<br \/>\nSift cake flour &amp; baking powder together &amp; add to egg yolk mixture in 3 batches.<br \/>\nWhisk till totally incorporated &amp; there are no lumps.<br \/>\nTransfer egg whites to the bowl of stand mixer, beat on medium low speed till opaque &amp; foamy.<br \/>\nAdd 1\/2 of remaining sugar, beat for 30 secs, increase speed to high, add remaining sugar in small increments till stiff peaks form (abt 2 mins)<br \/>\nAdd 1\/3 of beaten egg whites to flour mixture using a spatula till well mixed.<br \/>\nFold in the rest of egg whites in 2-3 batches gently but quickly till mixture is homogeneous.<br \/>\nPour cake batter into ungreased cake pan, tap a few times on kitchen countertop to release air bubbles &amp; bake for 30 mins.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thai Milk Tea Chiffon Cake Ingredients 7 eggs (room temp, yolks &amp; whites separated) 170 g granulated sugar 120 ml evaporated dairy milk or regular coconut cream 8-10 Thai black tea bags (I cut open 3 bags to get specks of tea in cake) 80 ml neutral flavoured oil 150 g cake flour 2 tsp<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":9459,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-9458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/9458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=9458"}],"version-history":[{"count":3,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/9458\/revisions"}],"predecessor-version":[{"id":14878,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/9458\/revisions\/14878"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/9459"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=9458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=9458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=9458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}