Thai Milk Tea Cake

We wanted a sweet treat while working on our online ordering system! What do you call a Hot Milk Sponge Cake infused with Thai tea? ➡️Thai Milk Tea Cake⬅️

8 Orange Pekoe Tea Bags (or any other black teas)
1/2 C Butter
2 C Milk
2 tsp Vanilla
4 Eggs
2 C White Sugar
2 C All Purpose Flour
2 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon

1. Boil 8 Orange pekoe tea bags with 2 Cups of milk, let it soak overnight in the fridge until use (you can keep it up to a week!)
2. Set oven to 325F. Brush butter on the pan you have at home, I used an angel cake pan. **I had to put a tray underneath because this batter is a bit runny, and I didn’t want a mess in the oven! Also note, the cake will rise almost double its size!
3️. Whisk all dry ingredients together and set aside
4. Use a pot to bring your milk tea back to a boil, then simmer and let it reduce to one cup, take out the tea bags and add in the butter and vanilla, stir until butter is melted and set it aside
5. Using a whisk attachment, whip up the 4 eggs until foamy and slowly sprinkle in your sugar. When you are done adding your sugar, the eggs should have tripled in volume!
6️. Slowly stream your milk tea into the egg mixture at a low speed
7️. Sift 1/3 of your dry ingredients into the egg mixture, fold with a spatula, repeat this until all dry ingredients are gone. You may use a whisk to get rid of any lumps at the end, be gentle to avoid losing too much air in the batter. Pour into the baking pan.
8️. Bake at 325F for 35-40mins
9. Do not turn this upside down right away if you are using an angel food pan like me, let it cool then take it out of the pan. Enjoy with vanilla ice cream!