Milk Tea-Infused Cake with Ricotta Filling
Recipe by Bronwen Wyatt of Bayou Saint Cake with Kola Goodies' Sri Lankan Milk Tea
Inspired by the classic Italian cassata, this rich cake features olive oil chiffon soaked in Sri Lankan Milk Tea, a creamy ricotta filling with candied orange peels and chocolate, topped with whipped cream infused with milk tea. The Ceylon tea plays so well with the chocolate and citrus!
There are 4 major parts to this recipe, listed below: the chiffon cake, the ricotta filling, the whipped cream, and assembling the cake.
Olive Oil Chiffon Cake
- 4 eggs, separated
- 1/2 tsp. cream of tartar
- 1/4 cup + 1 tbsp. (62 g) sugar
- 1 cup + 1 tbsp. (112 g) sugar
- 1.5 tsp. baking powder
- 1 cup + 2 tbsp. (135 g) all purpose flour (or wheat-free flour blend)
- 1/2 tsp. salt
- 1/4 cup + 1 tbsp. (68 g) extra virgin olive oil
- 1/4 cup + 3 tbsp. (105 g) whole milk
- Preheat your oven to 350 degrees. Set aside two 9 inch cake pans; springform pans would also work well. You do not need to grease or line the pans; the chiffon will rise best if the pans do not have a trace of grease.
- Measure your ingredients, taking care to keep the two different amounts of granulated sugar separate.
- Cleanly separate the eggs, taking care that no trace of yolk remains in the whites. Place the whites and the cream of tartar into the bowl of a stand mixer.
- Combine the yolks and the olive oil in a bowl and whisk well. Set aside.
- Combine the flour, baking powder, and salt, and whisk well to combine.
- Alternate adding the flour mixture and milk to the egg yolk and olive oil mixture: add 1/3 of the flour mixture to the yolks and mix well. Add half the milk and whisk. Add another 1/3 of the flour mixture and follow with the remaining milk, whisking well after each addition. Add the larger amount of sugar and the last of the flour mixture and combine until there are no lumps.
- Begin whisking the egg whites and cream of tartar on low speed until foamy. Slowly add the separate, smaller amount of sugar to the egg whites, a little at a time, while increasing the speed of the mixer, until your egg whites have quadrupled in volume and hold soft, shiny peaks. This process should take about 5 minutes.
- Carefully fold the egg whites into the batter in three additions, taking care not to deflate the egg whites. When you no longer see a trace of white in the batter, divide the chiffon batter between two pans.
- Bake for 40 minutes, or until the cakes have risen, and spring back lightly to the touch.
- After removing the cakes from the oven, turn them upside-down on a wire rack to cool. When they’ve cooled completely, run a sharp knife around the border of the cake to loosen the sides of the cake. If using a springform pan: remove the sides and carefully remove the cake from the bottom of the pan. If using a traditional cake pan: rap the pan firmly, upside down, onto your cooling rack, Your cakes should pop right out.
- The cakes can be used straight away, or wrapped well in plastic and held at room temp for up to 24 hrs. They also freeze well.
Milk Tea Soak (for the cake)
Make 1 packet of Kola Goodies Sri Lankan Milk Tea according to the package directions. Strain and set aside.
Ricotta Filling with Orange & Chocolate
- 15 oz. (425 g) ricotta cheese
- 1/2 cup (65 g) confectioner’s sugar
- 2 oz. (56 g) bittersweet chocolate (Note: a nice quality chocolate bar would work better than chocolate chips in this recipe)
- 2 tbsp. (30 g) chopped candied orange peel (or the microplaned zest of one orange)
- In the bowl of a stand mixer (or with a hand held mixer), beat the ricotta cheese with the confectioner’s sugar until just combined.
- Fold in the orange peel and chocolate.
Milk Tea-Infused Whipped Cream
- 2 cups (480 ml) heavy cream
- 1/2 cup (65 g) confectioner’s sugar
- 1 packet Sri Lankan Milk Tea
- Warm 1 cup of heavy cream gently in a non-reactive saucepan until just simmering.
- Remove from the heat and stir in a packet of milk tea.
- Allow to steep for 4 minutes and strain into the remaining cup of heavy cream.
- Allow to chill for at least four hours, or overnight.
- When ready to serve the cake: whip the infused heavy cream with the confectioner’s sugar until it holds soft peaks.
To Assemble The Cake
- Place one olive oil chiffon layer on the plate or cake stand you intend to serve the cake on. With a pastry brush (or drizzling with a spoon), soak the cake with half of the reserved milk tea, taking care to brush the sides as well.
- Spread the bottom cake layer with the ricotta mixture, taking it to about 1/2 inch of the sides of the cake. Note: Depending on your ricotta brand, this mixture may be a bit loose, but it will set up overnight.
- Place the second cake half on top and gently press down. Soak with the remaining milk tea.
- Wrap the cake in plastic wrap and allow it to chill overnight. Note: this cake is best if chilled overnight.
- The next day: whip the infused heavy cream and spread it over the top and sides of the cake. Serve immediately, or chill until ready to serve. Garnish with edible flowers or pieces of candied orange. Enjoy!