Thai Tea Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 6 large eggs, must be at room temperature
  • 1¼ cups sugar
  • 1 cup all-purpose flour (or better yet 1¼ cups cake flour)
  • 3 tablespoons Thai tea leaves (not a Thai tea mix with added sugar and whitener)
  • ½ teaspoon salt
  • ½ cup (one stick) unsalted butter, melted and cooled completely
  1. Line the bottom of the pan with a round of parchment paper and grease the bottom and sides of the pan.
  2. Preheat the oven to 350°F.
  3. With an electric mixer, beat the eggs, tea, sugar, and salt on high speed for 10 minutes until the mixture has tripled in volume.
  4. Sift (you must sift, as opposed to simply adding, the flour into the egg mixture to prevent lumps. Sift in the flour ⅓ at a time and fold it in gently.
  5. Gently fold in the melted butter.
  6. Pour the batter into the prepared pan, place the pan in the middle of the oven, and bake for 30 minutes or until the top is golden brown and springs back when lightly pressed with your finger.
  7. Let the cake cool completely, at which point you can dust some powdered sugar on top, if desired.
  8. Serve the cake with heavy whipping cream with added powdered sugar added, whipped to a soft peak.
Recipe by SheSimmers at