Soothing TeaChef Early Grey Lavender Tea Cake with Boba
A light and airy sponge cake filled and then drizzled with a deliciously soothing cream custard, this delightful Earl Grey Lavender Tea Cake is a perfect dessert or accompaniment to your afternoon tea!3 h 6
- Earl Grey Cake:
- 1/4 cup Milk
- 1 tablespoon TeaChef Earl Grey Lavender Tea
- 3 Eggs
- 3.5 teaspoons Oil
- 1/4 cup Sugar
- 1/3 cup Flour
- 1/2 teaspoon Baking Powder
- Custard Cream:
- 2/3 cup Milk
- 2 tablespoons TeaChef Earl Grey Lavender Tea
- 2 Egg Yolk
- 1/4 cup Sugar
- 4 teaspoons Corn Flour
- 1/2 cup Cream
- 3/4 tabelspoon Icing Sugar
- 15 g Milk
- 3 teaspoons milk
Earl Grey Chiffon Cake:
Heat up milk until it starts to evaporate and then add 11 tablespoon TeaChef Earl Grey Lavender Tea in. Cover and set aside.
Preheat oven to 320°F.
Separate the eggs. Add oil into the yolks, shake the bowl gently to cover the yolks with oil; mix well.
Add in the Earl Grey milk tea gradually, set aside.
Beat egg whites on high speed until foamy.
Add sugar gradually. Beat egg whites until stiff peaks form; set aside.
Sift and whisk 80% the flour and baking powder into the yolk batter.
Add and whisk the remaining 20% the flour and baking powder into the yolk batter.
Mix until there are no lumps.
Gently fold the egg white meringue into the yolk batter ("gently" is key: otherwise you won't get the airy fluffy texture).
Pour/Pipe the mixture into a 6" round hollow cake mould.
Tap to release large air bubbles.
Bake at 320°F for 20mins.
Once it's cooked, tap to knock hot air inside the cake and let it cool down completely.
Earl Grey Custard:
Heat up milk until it starts to evaporate and then add 2 tablespoons TeaChef Earl Grey Lavender Tea. Heat until boiling; cover and set it aside.
Mix sugar into the egg yolks, adding one yolk at a time.
Mix corn flour into the egg yolk mixture, two tablespoons at a time.
Heat up the Earl Grey Lavender milk tea again; turn the heat off when it starts to simmer.
Add and mix the egg yolk mixture in, and then turn the heat back on while mixing it and turn it off again once it starts to thicken (yes you have to turn it on and off again, otherwise you might end up cooking the egg yolks in the boiling tea).
Put the mixture into a bowl, and then cover it with a plastic wrap (the wrap MUST be touching the whole custard surface!).
Set aside to chill.
Take the cake out of the mold.
Slice off the top of the cake to make it nice and flat.
Whip up some cream and icing sugar, set aside.
In batches, add milk into the custard mixture (be sure to mix well).
Add in the whipped cream.
Beat at low speed until fully combined.
Fill the cake hole with the soothing and comforting Earl Grey Lavender custard.
Spread the custard on top of the cake to create that dripping effect.
Put tons of boba on top!