This cake has all the milky, tannic richness of a glass of the teh tarik; its texture is also very light. Making it requires a bit of baking techniques, but don’t let that put you off, all you need is the Kenwood Kflex and we will guide you through it.
Mix together teh tarik powder with water.
In a bowl, mix egg yolks, teh tarik, corn oil and plan flour till combined.
Add in one whole egg, slowly fold to combine.
Preheat oven to 180 degrees Celsius.
Whisk egg whites and sugar till frothy, add in the vinegar. Keep whisking until a medium peak is formed.
Gently fold 1/3 of the meringue into egg yolk mixture, gently fold to combine, then fold in the rest of the meringue and combine.
Pour the cake batter into a lined 15-inch x 11-inch baking pan.
Bake in the oven for 25 – 30 minutes until cooked. Once cooked, keep aside to cool before spreading with buttercream frosting.
Cream butter with icing sugar, add in condensed milk, egg whites and teh tarik powder.
Use as spread.