Recipe: [Gold Kili/Frezfruta] White Milk Tea Chiffon Cake with Kaya Swirls

Made this White Milk Tea Chiffon Cake with Kaya Swirls as part of my Get Out of the Box with Gold Kili/Frezfruta Lion City Blogger 14-Day Challenge. My second time making a chiffon cake and I loved how incredibly soft the inside was, with the crisp browned exterior for that lovely contrast. The Gold Kili Double Shot White Milk Tea powder had great flavour while the Frezfruta Kaya spread was a nice sticky, sweet touch. The cake was not too sweet either so you will not feel too lethargic and ‘heavy’ even after a huge slice!

If you love and enjoy soft and crumbly chiffon cakes then why not give this recipe a try? It is easy to make with great results! Plus you can easily find the Gold Kili Double Shot White Milk Tea powder at all major supermarkets for $6.50 (15 sachets) and the Frezfruta Kaya spread for $2.25 a bottle!

Adapted from Amy’s Food Aventures

Ingredients:

  • 1/2 cup + 3 tbsp cake flour
  • 1 1/2 tspn baking powder
  • 1/2 tspn salt
  • 4 eggs (separated)
  • 6 tbspn caster sugar
  • 3 tbpsn + 1 tspn vegetable oil
  • 2 tbspn water
  • 1 pack of Gold Kili’s Double Shot White Milk Tea powder + 3 tbsp of hot water
  • Couple of tbspn of Frezfruta Kaya Spread

Directions:

  1. Pour the white milk tea powder into a cup and add in the hot water. Stir and set aside
  2. Sift flour, baking powder and salt together, set aside.
  3. Separate egg yolks/whites.
  4. Place egg yolks in a mixing bowl, add in 3 tbpsn of sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and pale.
  5. Drizzle in the oil, whisking at the same time until the mixture is well combined.
  6. Repeat the same with the water.
  7. Sift over the flour mixture and whisk until flour mixture is fully incorporated into the batter.
  8. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the 3 tbspn of sugar and beat on high speed until just before stiff peaks form.
  9. Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
  10. Pour in the milk tea mixture and fold with a spatula until well-combined.
  11. Pour 1/2 the batter into a 18cm (7 inch) tube pan (do not grease the pan).
  12. Spoon in a couple of tablespoons Frezfruta Kaya Spread and use a toothpick/chopstick to swirl and mix
  13. Pour in the remaining batter and add more Frezfruta Kaya Spread on the top
  14. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
  15. Bake in pre-heated oven at 175C for 40 mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
  16. Remove from the oven and let cool completely.
  17. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Dont forget to like this post on my Facebook page and help share it for a higher chance for me to win the ‘Get Out of the Box with Gold Kili/Frezfruta Lion City Blogger 14-Day Challenge’ which ends on the 22nd of November! Thank you!

Baking: Cakes, Recipes, Sponsored Post

3 Responses to Recipe: [Gold Kili/Frezfruta] White Milk Tea Chiffon Cake with Kaya Swirls

  1. Christian Rene Friborg says:

    That white milk tea chiffon cake is very pretty. Copying your recipe so I could prepare this at home. Thanks for this post.

  2. […] Instant White Milk Tea to kick-start the day. I even shared my recipe of a super easy and moist White Milk Tea Chiffon Cake with Kaya Swirls using both Gold Kili+Frezfruta […]

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