purchases are made from their online store
the Checkout page and it will entitle you
yolks (weight of each egg with shell is 60g)
up the evaporated milk in a small pot using medium heat. Add the tea bags in when the milk starts to boil. Turn heat down to the lowest and simmer for 10 minutes. Strain out as much as you can and stir in condense milk. Set aside to cool.
the oil in a small saucepan using low fire till lines appear before turning off heat
the flour, set aside
the egg whites till firm peak, adding the sugar in 1
the meringue into the egg yolk mixture 1
done, pour the batter into the baking mould. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1
into preheated oven mid bottom rack , using water bath
the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.
the cake cool in the pan for 10 minutes before placing it on a bigger can or bottle to push out the cake. Transfer to a wiring rack to cool down totally.
the cake after it has cooled down or chilled it for an even better taste.
beating egg whites once it reached firm peak, do not overbeat
meringue gently well with the egg yolk mixture to achieve a soft and fluffy texture
not undermix or overmix the batter or you will get a dense, custard like bottom layer
is very important to adjust the temperature and timing of your oven accordingly
check if cake is cooked, either insert a skewer which comes out clean or press the surface of cake gently with your finger, it should bounce back immediately and not leave an indentation