Thai milk tea chiffon cake by Elle Lian

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Thai milk tea milk : 
2 cups fresh milk 
1/4 cup condensed milk 
3/4 cup Thai milk tea mix ( unsweetened )

Whisk and bring to boil the milk n condensed milk together in a medium pot then mix in the tea mix . Cover and let it sit to cool. Stain out the tea n set aside for later use. (use only 110ml)
Note: the balance U can mix with water n turn to Thai ice milk tea. 😃😃

Ingredients: 
5 yolks 
20gm castor sugar
110ml Thai milk tea (milk)
100gm cake flour
1 tsp baking powder
80ml oil

Meringue: 
5 whites 
1/2 tsp C.O.T 
60gm castor sugar.

Chiffon method 
Preheated oven 160° for 45 min.
(That my oven temp )