Thai iced tea meets chiffon cake crossed with a Victoria sponge of sorts.
I love tea but I love Thai tea more + cake. I was about to go to bed last night when I began thinking how they’d work together. It’s always in the middle of the night or when I sit down I get these ideas, often writing notes as I go or waking up to take note. Cue late night testing. I think one of the best desserts is a Victoria sponge, super light and airy but full of flavour. Sweet, but not too sweet. So here’s my Asian Victoria sponge twist. I gave the Victoria a facelift by popping this into a bundt tin. It’s almost christmas and apart from a recent shoot I did with Dunnes for their Christmas booklet my bundt tin my night see the oven again so I had to give it a little outing. Plus, who doesn’t love a bundt. + I had an idea in my head of what I wanted this to look like.
Cake/dessert isn’t quite acceptable for breakfast I guess, so I used to have a Thai iced tea from this little cart on my way to diving on koh tao. To be honest, diving is the reason I went to Thailand last year and it was once of the best weeks I’ve ever had. I would have had 10 more but lets be honest, if I wasn’t hungover and only I left myself just enough time to roll out of bed + get to the dive centre, which may have been a result of a few too many buckets and pub crawls. I also spent the week in a little authentic Thai restaurant with a friend, that I met at a bus stop, life is bloody brilliant bringing all these great people into our lives. Anyway, on Koh tao you’ve the option to go to westernised restaurants which are actually more expensive but the locals are cheap and the best. I had the best time, and here’s a cake to celebrate.
It was my first time travelling solo and thinking back on it, what an adventure, it has almost been a year and to think of how much I’ve grown and learnt is pretty cool. I think solo travelling is the best thing I’ve ever done. but that’s enough about that. back to the cake.
Thai iced tea wouldn’t be the same without a little / (a lot) of carnation so I’ve spiked the icing with some, a little extra sweetness.
For the cake:
- 2 Thai tea bags
- 125ml milk
- 6 eggs
- 75g light brown muscovado sugar
- 75ml light olive oil
- 75g caster sugar
- 125g self raising flour1. flour
For the icing:
- 1 Thai tea bag
- 50ml milk
- 50ml condensed milk
- Preheat oven to 160 C fan.
- Add the tea bags to a small saucepan with the milk. bring to the boil then using a spoon squish the tea bags a little so they can flavour the milk. allow to for infuse 10 minutes.
- Separate the eggs and add the egg whites to a clean bowl of a standalone mixer. Whisk until stiff peaks form.
- While the egg whites are whisking, add the egg yolks to a separate bowl along with the muscavado sugar and whisk to combine. Strain the milk from the tea bags, and mix into the egg yolks with the flour and oil until smooth.
- little by little add the caster sugar to the egg whites. doing this prevents the egg whites loosing their airiness. Gotta keep that light + fluffy texture.
- First. add a little of this egg white mix to the tea and flour mix. This helps to loosen the mix so you don’t loose air when you’re adding the egg whites. gently fold through the rest of the egg whites.
- pour into the tin and pop into your oven for 30 minutes or until set and a skewer inserted comes out clean. leave to cool before removing from the tin.
- Note: do not over mix the batter and fold the egg whites in gently. overmixing will result in a flat mixture and also will cause the cake to sink from the edges of the tin once cooked.
- For the icing. once you have the cake in the oven, add the tea bag to the milk in a small saucepan over a low to medium heat. once simmering remove from the heat, squish the tea bag to get out lots of the flavour and then set aside to allow to infuse + cool.
- once cool whisk with the condensed milk and icing sugar until smooth.
- once cool, or while still hot if serving straight away, drizzle the cake with the icing and serve with hot cups of tea or lemonade.