BOBA CAKE RECIPES

Steps:

• Pre heat oven to 180 degree C or 356 F ( or whatever is closest)
• Line and grease a 6 inch cake tin.
• Combine egg yolks, salt, half the sugar, milk, matcha powder, vanilla extract and vegetable oil (as well as a few drops of green food colouring if you're using) in a large bowl and whisk until well incorporated.
• Sift in flour and whisk until just well combined and there is no more streaks of flour.
• Beat the egg whites in an electric mixer.
• When it starts to foam, add in the rest of the sugar and vinegar, keep beating until stiff peaks form.
• Fold in egg whites into the rest of the batter in two halves. Using the over and under motion and being careful not to over mix.
• Pour into prepared 6 inch cake tin.
• Bake for 25-30 minutes or until skewer comes out clean. Do not open oven door too early. Cool down completely before frosting.
• Beat the heavy whipping cream with icing sugar and a little bit of salt until it reaches soft peak consistency.
• For extra richness you can add in a little bit of mascarpone cheese.
• Follow packet instructions. I used 50 g of uncooked tapioca pearls. You can use however much you’d like.
• Mix tapioca pearls with around 2 tbsp of hot water and 2 tbsp of brown sugar and a pinch of salt. Adjust according to taste. Make sure they’re cool before topping on the cake.
• Scoop whipped cream over cake.
• Top with tapioca pearls and brown sugar syrup just before serving.
• Enjoy!