Soft chiffon cake topped with rich milk tea cream and gooey brown sugar boba pearls.

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Ingredients

For the Chiffon Cake:

• 4 egg yolks

• 30g sugar

• 40ml milk

• 40ml neutral oil (like canola or sunflower)

• 60g cake flour

• 1 tsp milk tea powder (optional)

Meringue:

• 4 egg whites

• 50g sugar

• 1 tsp lemon juice or ½ tsp cream of tartar

For the Milk Tea Cream:

• 200ml heavy cream

• 1 tbsp milk tea powder or 2 black tea bags steeped in 2 tbsp hot milk

• 2 tbsp sugar

For the Brown Sugar Boba:

• 100g tapioca pearls (quick-cook or fresh)

• 4 tbsp brown sugar

• 4 tbsp water

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Instructions

1. Make the Chiffon Cake

• Preheat oven to 150°C (300°F).

• Whisk yolks with sugar, then add milk, oil, and flour. Mix until smooth.

• In a separate bowl, beat egg whites with lemon juice. Gradually add sugar and beat to stiff peaks.

• Fold meringue gently into yolk mixture in 3 parts.

• Pour into an ungreased 6-inch round pan. Bake for 40–45 minutes. Let cool upside down.

2. Make the Milk Tea Cream

• If using tea bags, steep in hot milk for 10 minutes, cool completely.

• Whip cream with sugar and tea until soft peaks form. Chill until ready to use.

3. Cook the Boba

• Boil tapioca pearls according to package. Drain.

• In a small pan, heat brown sugar and water. Add boba and simmer for 2–3 minutes until syrupy.

4. Assemble

• Spread milk tea cream generously over the cake.

• Spoon warm brown sugar boba on top, letting some syrup drip for that signature look.

• Serve immediately for the best texture!