Go Back

Bubble Tea Cake

Grab a straw. Your favourite bubble tea drink in a cake form.
Makes a 6" cake.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

Milk tea cake
  • 4 eggs
  • 60 ml milk tea
  • 80 g cake flour
  • 90 g castor sugar
  • 40 g oil
  • 20 g corn flour
  • ¼ tsp cream of tartar
Milk tea icing
  • 80 g sugar
  • 220 ml milk tea (strong)
  • 10 g cornflour
  • 2 egg yolks
  • 50 g cream cheese
  • 200 g fresh cream
Toppings
  • 1 box egg pudding (premade day before)
  • ¾ cup brown sugar pearls

Method
 

Milk tea cake
  1. Whisk the egg yolks with 20g of castor sugar.
  2. Add in oil and milk.
  3. Sift in the cake flour and corn flour to combine.
  4. Beat the egg whites and cream of tartar and gradually add in rest of the castor sugar. Beat until it reaches soft peaks, not stiff peaks!
  5. Gently fold the egg white into the yolk mixture until well-combined.
  6. Pour into two 6″ pans.
  7. Bake for 22min at 170°C in a water bath. <- this is the key to a moist and spongy texture!
  8. Let it rest for 10 minutes before taking it out of the pans.
Milk tea icing
  1. Make the milk tea by steeping it in hot milk. I use Hong Kong style tea for the strong taste.
  2. Drain and remove all the tea leaves.
  3. Whisk the milk tea and cornflour together until all lumps have disappeared.
  4. Add two egg yolks into the mixture.
  5. Heat mixture over stovetop until thickened.
  6. Remove from heat and add cream cheese. Mix thoroughly until smooth. Cool the mixture down. (This is important! See blogpost for explanation.)
  7. Set aside about ¾ cup to pour over top of cake as drips if desired.
  8. Whip the fresh cream until soft peaks are formed.
  9. Pour the rest of the cooled milk tea mixture with the whipped cream.
  10. Gently hand whisk together until just combined in a soft mousse like texture.
To decorate
  1. Layer the cakes with egg pudding if desired.
  2. Cover the whole cake with the whipped milk tea icing. Be generous!
  3. Pour the saved ¾ cup milk tea pastry cream over the top and let it drip down the sides.
  4. Top the cake with pearls (boba) for a true bubble tea experience.
  5. Stab a straw in because no bubble tea is complete with a massive wide straw.