Matcha and Brown Sugar Boba Cake (6 Inch)

Matcha chiffon cake

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.

Soft whipped cream

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.

Brown sugar tapioca pearls

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.

Assembly

Scoop whipped cream over cake.

Top with tapioca pearls and brown sugar syrup just before serving.

Enjoy!