ingredients
for the teh botol jelly
- 60 mlteh botol drink
- 10 mlcorn syrup
- 1 pc(s)gelatine strip
- 20 mlcold water
for the teh botol milk tea
- 1 pc(s)teh botol celup bag
- 35 mlmilk(for the milk tea)
for the chiffon cake
- 2 eggs
- 32 mlmilk tea(from before)
- 12 mlcoconut oil
- 46 gramcake flour
- 1 pinch(es)salt
- 0.25 tspteh botol tea leaves
- 30 grambrown sugar
for the cream tea topping
- 50 mlheavy cream
- 1 pc(s)teh botol celup bag
instructions
Making teh botol jelly
- In a bowl, prepare some cold water and add the gelatin strip. Let it sit for 5 minutes.
- In a saucepan, add teh botol drink and corn syrup. Heat it up on low heat until it reaches around 80 C. Turn the heat off.
- Take the gelatine strip and squeeze out as much water as you can. Add the gelatine to the warm tea mixture and stir until fully incorporated and the gelatine has dissolved.
- Pour the tea mixture into a flat cake pan and let it chill in the fridge for 1 hour. You will know it’s done when the jelly sets to the touch.
Making the Teh Botol cream Topping
- Heat up the heavy cream with the tea bag (teh botol celup bag) in a saucepan until simmering on low heat.
- After that, Chill the bowl of tea cream in the fridge for 1 hour or until it’s completely cold. Take the tea bag out once it’s done.
Making the Chiffon cake
- Heat up the milk (for the milk tea) and teh botol tea bag on medium-high heat until it simmers, while stirring. Turn the heat off and let the tea steep for 20 mins.
- Take the tea bag out of the milk tea and squeeze out any milk tea from the bag.
- Preheat the oven to 160 C.
- Take two bowls and separate the egg whites and yolks from each other.
- In the bowl with the yolk, add the milk tea (from before) and the coconut oil. Mix until fully incorporated.
- Add cake flour, teh botol tea leaves and salt to the yolk mixture. Whisk until fully combined.
- Take the bowl with the egg whites and whisk with an electric mixer while gradually adding the brown sugar into the whites until a meringue forms. You want it to be medium peaks.
- Fold in 1/3 of the meringue into the yolk mixture until almost incorporated. Then add 2/3 and fold and add the rest then fold until fully incorporated.
- Prepare a 15 cm round cake pan and place baking paper in it.
- Pour in the cake batter and tap out lightly at the bottom to release some air bubbles.
- Bake the cake for 50 mins. or until a toothpick comes out clean when inserted.
Assembling the cake
- Take the cold tea cream and add brown sugar. Whisk until it’s slightly thickened in consistency.
- Add the cooled cake to a plate.
- Add the tea cream topping on top and spread the cream until it covers the top completely.
- Cut the tea jelly with a knife into cubes. Scrape it off the pan with a bench scraper.
- Add the tea jelly to the top of the cake.
- Now take a slice and enjoy with some Teh Botol on the side!
cake/sweets
dessert
cake
chiffon
jasmine
