Matcha and Brown Sugar Boba Cake (6 Inch)

1 Cake
55 min

I have been wanting to try and make a boba cake for the longest time! Boba milk tea is a very popular Asian milk tea drink. Iced milk tea topped with chewy tapioca pearls. So delicious, whoever thought about putting these flavours in cake is a genius!


So this cake is basically a matcha chiffon cake topped with whipped cream that have been whipped to soft peak and tapioca pearls AND brown sugar syrup. It's basically milk tea in cake form.


You'd want to use a scale for this recipe. I have included grams and ounce (just used an online converter) however I strongly suggest using the grams function on your scale since accuracy is important for chiffon cake recipe. The most important thing is to make sure your egg whites are whipped to stiff peaks consistency and are folded in into the rest of the batter gently.


It's best to make the tapioca pearls and put them on the cake just before serving as i found that they harden in the fridge somewhat.


I have used instant tapioca pearls in the recipe. You can find these at Asian grocery stores.

Matcha and Brown Sugar Boba Cake (6 Inch)

Recipe details

  • 1  Cake
  • Prep time: 30 Minutes Cook time: 25 Minutes Total time: 55 min
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Ingredients

Matcha chiffon cake

  • 60 grams or 2 ounce self raising flour (self raising cake flour is even better)
  • 3 eggs at room temperature separated
  • 80 grams or 3 ounces of caster sugar
  • a pinch of salt
  • 1- 1.5 tsp matcha powder (depending on taste and intensity of powder)
  • 30 ml or 1 ounce of vegetable oil
  • 36 ml or 1.2 ounce of milk
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • optional: green food colour

Whipped cream

  • 150 ml or 5 ounce heavy whipping cream
  • 2 tbsp icing sugar
  • a pinch of salt
  • optional : 1 tbsp mascarpone cheese

Brown sugar tapioca pearls

  • 1 packet instant tapioca pearls
  • 2 tbsp water
  • 2 tbsp brown sugar or to taste
  • a pinch of salt

Instructions

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!

Tips

  • I tested this recipe using grams, I have included ounce approximation but I recommend sticking to grams because accuracy is important in making chiffon cakes.
  • cooked tapioca pearls harden in the fridge so I recommend making them just before serving (make sure they’re cool before putting them on the cake)

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