Spicy Chai Tea Chiffon Cake

It’s been about a month since my summer break started and since I got back to Malaysia. The first month of summer break was quite a hectic one. Since the day I got back, it has been competition all day long with maybe one or two days break in between. It didn’t really feel like summer break because I was still constantly going on my university portal to look for resources, reading journals, cracking my brain to put ideas into sentences and most of all, sleeping past 3am. On the day that we submitted our main case study, I flew off to Seoul for a trip but still, I didn’t have enough sleep because of all the spontaneous ungodly hour trip and meetup. When I got back from my trip, I finally had proper sleep and do the things that I want to do.

Unfortunately, my oven decided to fail on me so I can’t bake large things but thankfully, I still have the small oven so I can still bake, at least. It’s been about two weeks since I got back from Seoul and I haven’t been bored at all. Going out with friends, baking, watching dramas and just bits and bobs here and there. I also finally got to clean my baking utensils and throw away all the expired ingredients (not proud). I baked a Spicy Chai Tea Chiffon Cake just yesterday because that was the only thing I had all the ingredients for.

Recipe from Eating With Katie (I tweaked a bit)

5 large egg yolks, at room temperature
150g granulated sugar
85ml neutral oil such as canola or grape seed
35ml full cream milk
40ml water
160g cake flour, sifted
3/4 teaspoon double acting baking powder (I used normal baking powder but with extra)
1/4 teaspoon salt
3 chai teabags

5 large egg whites, at room temperature
100g caster sugar


1. Preheat the oven to 180 C.
2. Warm milk and water on stove or in microwave and place 3 chai teabags in the liquid to steep for 5 minutes.
3. Whisk yolks and sugar until pale and light. Add in the oil and whisk until incorporated.
4. Add in the chai infused milky water, then whisk in sifted dry ingredients until there are no lumps.
5. Whisk egg whites on medium speed until foamy. Gradually add caster sugar in 3 additions and whisk until stiff.
6. Add 1/4 of the egg whites to the cake batter and gently whisk until well incorporated.  Add 1/2 of the remaining egg whites and gently fold in using a rubber spatula. Once you can no longer see the whites, fold in the remaining egg whites.
7. Gently pour the batter into the tin and using a rubber spatula, smooth out the top of the cake. Tap the tin lightly on the kitchen counter twice to remove air bubbles.
8. Bake in the preheated oven for 1 hour and 5 minutes. After 25 minutes check on the cake and if the top is beginning to brown too much or crack, cover with tin foil. You can also turn the temperature down to 170-175 C.
9. The cake is ready when the top is lightly brown and springs back when touched.
10. Remove cake from oven and place upside down on a cooling rack so that the base of the cake tin is facing up.

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