Brown Sugar Boba Milk Tea Cake

Treat yourself to a slice of bliss with our Brown Sugar Boba Milk Tea Cake, a delightful fusion of fluffy chiffon sponge and creamy milk tea frosting. Infused with the rich flavours of Sunwide milk tea powder, this cake is a dreamy dessert that combines the beloved tastes of boba milk tea and cake in one indulgent treat. Topped with a smooth cream cheese frosting and adorned with chewy black pearls, this cake is not only a feast for the taste buds but also a visual delight. Perfect for celebrations or a sweet afternoon indulgence, this cake promises to be a showstopper at any gathering!

Ingredients:

• 35 grams Sunwide milk tea powder
• 45 grams low gluten flour
• 10 grams cornflour
• 3 eggs (large)
• 40 grams sugar
• 5 grams salt

Milk tea cake top cream:

• 40 grams cheese
• 15 gramsSunwide milk tea powder
• 150 grams cream
• 10 grams sugar

Instructions:

Chiffon Sponge Base:

1. Preheat the oven to 170°C (340°F).
2. In a spacious bowl, use an electric mixer to whip the egg whites with 30 grams of sugar until stiff peaks form. Set aside.
3. In a separate bowl, beat the egg yolks with 10 grams of sugar for about 1 minute. Add the vegetable oil and mix well.
4. Sift in the low gluten flour, cornflour, and Sunwide milk tea powder, mixing thoroughly until smooth.
5. Gently fold in 1/3 of the meringue (whipped egg whites) into the egg yolk mixture until well combined. Repeat this process with another 1/3 of the meringue, then fold in the remaining meringue carefully to maintain the airy texture.
6. Transferthe mixture to a 6-inch round cake pan and bake for approximately 30-40 minutes or until a toothpick inserted into the centre comes out clean.
7. Cool the cake in the pan for about 10 minutes, then carefully remove it from the pan and allow it to cool completely on a wire rack.

Black Pearls:

1. Boil the black pearls in a pot of water for about 3 minutes, stirring gently to prevent sticking.
2. Turn off the heat, cover the pot, and let it sit for 1 minute.
3. Drain the pearls and transfer them to a bowl of cold water to stop the cooking process. Allow them to cool before using.

Milk Tea Cake Top Cream:

1. In a bowl, beat the softened cream cheese until smooth.
2. Add the Sunwide milk tea powderand sugar, mixing until well combined.
3. In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until smooth and fluffy.

Assembly:

1. Once the chiffon sponge is completely cool, slice it in half horizontally if desired.
2. Spread the milk tea cake top cream over the top of the cake, and add the prepared black pearls on top for garnish.
3. Serve and enjoy your delicious milk tea cake!

Recipe by: perthfoodco

Video link: https://www.instagram.com/reel/C2qiQh7P17p/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==