Royal milk tea chiffon cake

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Step 1

Soak 2 gelatin leaves in cold water.

Step 2

Into a small square glass container, eyeball a generous amount of condensed milk. Then pour about 2 cm hot water. Mix until dissolved. Then add milk tea base to taste.

Step 3

Squeeze water out of gelatin and add to milk tea mixture. Stir slowly until dissolved.

Step 4

Let set in fridge for about 2 hours or until firm.

Step 5

Using a small knife, cut a 2cm grid so they come out as cubes.

Step 6

Preheat oven to 150C.

Step 7

Sift flour into oil and milk and mix carefully until combined.

Step 8

Separate egg whites from egg yolk.

Step 9

Add yolks to batter and continue mixing until no lumps remain.

Step 10

Whisk egg whites below high speed, adding sugar incrementally until soft peaks form.

Step 11

Carefully combine egg whites into batter.

Step 12

Pour batter into aluminum stick cake pan and tap to rid of air bubbles.

Step 13

Bake at 150C for 30-35 minutes.

Step 14

Immediately after removing cake pan from oven, let cake cool upside down for at least an hour.

Step 15

Once cool, carefully demould cake and cut into two even layers using a serrated knife.

Step 16

Mix whipped cream until it starts to firm up, adding condensed milk and milk tea base slowly while mixing. Careful not to water the mixture down.

Step 17

Glue the two previously cut slices of cake back together with cream and coat the entire cake with the remaining cream with a spatula.

Step 18

Top with milk tea pudding cubes and pearls.