1. In a small pot, bring the water and tea leaves to a simmer. Let the tea leaves steep for about 10 mins. Leave to cool. Strain the tea and mix with OKI sweetened beverage creamer.

2. In a mixing bowl, beat the egg yolks, Thai milk tea, 100g of sugar, sieved cake flour and sieved baking powder together. Then mix in OKI premium sunflower oil.

3. In a clean mixing bowl, whip the egg whites on medium speed and add in 120g of sugar slowly. Beat until the meringue is formed and frothy.

4. Mix in 1/3 of the meringue into the egg yolk batter. Then add the rest of the meringue and gently fold into the mixture.

5.Transfer to the chiffon cake mould. Bake in a preheated oven at 180°C for about 45 mins. When baked, turn the pan upside down to let it cool completely.

6. Check with an inserted knife or satay stick to ensure the cake is cooked.

7. When done, let it cool down by turning it over onto a metal grill.

8. Let it cool on the metal grill for 1 hour before using a palette knife or sharp knife to release the cake from the mould by running around the cake tin. Enjoy!!