Thai Tea Ogura Cake (โอกูระเค้กชาไทย)

1.Preheat oven to 150°C, conventional program. Line 18 x 18 cm square baking pan with baking paper and cover the outside of pan with aluminum foil. Add the square baking pan into a large deep baking tray.

2.Mix Thai tea powder, water, and milk in a saucepan. Bring mixture up to the boil and remove from the heat. Let the tea steep for 10 minutes and strain. The tea should yield at least 85 g.

3.Separate egg white and yolk. Beat egg yolk with Thai tea mixture and rice bran oil.

4.Sift cake flour into egg yolk and beat until just combined.

5.Mix sugar with cream of tartar.

6.Beat egg white until fluffy. Add sugar in 3 separate batches while mixing until egg white turn stiff and glossy. Fold egg white with the egg yolk and pour it into a baking pan. Use skewer to stir through the mixture to deflate some of the air bubbles. Fill the deep baking tray with hot water until it reaches about 1 inch of the baking tray. Bake for 80 minutes.

7.Remove cake from the oven and the water tray. Leave to cool down for about 3 minutes and remove cake from the pan. Leave cake to completely cool down and garnish with icing sugar before serving.