Monday, 23 March 2020

Boba Brown Sugar Milk Tea Chiffon Cake


Who is a fan of Boba Brown Sugar Milk Tea?

Brown Sugar Milk Tea Chiffon Cake, dressed up as a giant "Bubble Tea"! I used brown sugar entirely for this cake, including the meringue, and very strong black tea that is very fragrant. If you are a boba milk tea lover, you will love this cake! 💖 Make sure you use good quality tea with strong fragrance and taste, it will make all the difference! I personally like Earl grey, but you can use any tea you like =).


Brown Sugar Milk Tea (makes 1 tall 5-inch cake, or a 10-inch roll cake)
2 egg yolks
14g brown sugar
26g vegetable oil
27g strong black tea (2-3 tea bags in 40 g ml hot milk)
40g cake flour

3 egg whites
36g brown sugar
1/4 tsp cream of tartar

*Tip: If you are using a 7 to 8-inch cake pan, you can multiply this recipe by 2 

1. Heat up 40g fresh milk and dip tea bags. Cover and let it simmer for 5+ min. Remove tea bags and squeeze out the milk from the tea bags for strong tea flavour. The tea bags will soak up milk, so actual amount will be a lot less, and you should measure out 27g for step 3. Leave to cool. 

2. Preheat oven to 140°C.

3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and 27 g strong black tea (weigh out to be precise).

4. Next add in sieved flour and whisk till no trace of flour found. 
*If you like, you can break open the tea bags and add the fine leaves into the cake. It will add to the fragrance. I omitted this step because I wanted a clean-looking exterior.

5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in brown sugar in 2 additions. 

Beautiful shiny brown sugar meringue

6. Fold in the meringue gently into the batter 1/3 at a time.

7. Pour the batter into the baking pan and gently tap the tin on table 3x to remove air bubbles.

8. Bake the cake at 140°C for 45-50 min or until skewer comes out clean. 
*If you do not have a tall cake/loaf pan, bake as a sheet cake on a lined 10-inch tray instead for 25-30 min and roll into a log later.

9. Invert the cake pan immediately once out of the oven to cool. 
*For sheet cake, roll up while still warm.

11. Unmould after the cakes are cool.

The black dots were made by prebaking a 1 egg recipe charcoal sheet cake, cutting out circles from the black sheet cake, and then baking them into the brown sugar milk tea cake. For picture tutorials of this technique, you can refer to Airplane cake in Deco Chiffon Cake Basics. You can use the same recipe above for the tea cake, divided by 2 and coloured with charcoal powder. Bake the charcoal batter in a lined 8-inch tray for 18 min.

Watch a video of the soft bubble tea chiffon cake jiggling here.

For true Boba Brown Sugar Milk Tea taste, make brown sugar syrup (dissolve in hot water in 2:1 ratio) and drizzle over the cake. Garnish with black tapioca pearls, made by cooking tapioca pearls in hot water for 30 minutes.


And here are some crumb shots of the cake! Hope you like it!


And here is another version of the Boba Milk Tea cake for online class.



Please stay well and healthy!

With lots of love,
Susanne


*Airplane Cake is 4th cake from the left


6 comments:

  1. Hi Susanne, is it possible to make an order for this cake?

    ReplyDelete
    Replies
    1. Sorry for late reply. I am selling my Black sugar milk tea at Old Seng Choong now. Thanks!

      Delete
  2. Hi...so lovely..May i know what baking pan u used for this? So tall.Tq

    Linda

    ReplyDelete
    Replies
    1. Hi! So sorry for late reply. You can use a loaf pan, tall cake pan or as roll cake. Thanks!

      Delete
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