How To Make Boba Lava Cake

For the cake:

1. Preheat the oven to 160°C/320°F and grease a 3-inch cake tin.
2. In a small saucepan, heat the milk and Chinese tea over low heat until simmering. Strain and set aside to cool slightly.
3. In a large bowl, whisk the egg yolks and sugar until pale and fluffy. Add the oil and whisk well. Sift in the cake flour and whisk until smooth. Gradually whisk in the milk tea mixture until well combined.
4. In another bowl, whisk the egg whites and lemon juice until foamy. Gradually add the sugar and whisk until stiff peaks form.
5. Gently fold in one-third of the egg whites into the egg yolk mixture. Repeat with the remaining egg whites until well incorporated.
6. Pour the batter into the prepared cake tin and smooth the top. Bake for 50 minutes or until a skewer inserted comes out clean.
7. Let the cake cool completely on a wire rack before cutting into six equal pieces.

For the milk tea cream filling:

1. In a small saucepan, heat the milk and Chinese tea over low heat until simmering. Strain and set aside to cool slightly.
2. In a large bowl, whip the whipping cream until soft peaks form.
3. Fold in the milk tea mixture until well combined. Transfer to a piping bag with a round nozzle and refrigerate until ready to use.

For the milk tea cream topping:

1. In a large bowl, whip the tea powder. whipping cream and sugar until stiff peaks form. Transfer to a piping bag with a star nozzle and refrigerate until ready to use.

For the boba pearls:

1. Prepare the instant tapioca pearls according to the package instructions. Transfer to a bowl and toss with some brown sugar syrup to prevent sticking.

To assemble:

1. Cut a small hole in the center of each cake piece, leaving some cake at the bottom. Fill each hole with some milk tea cream filling.
2. Pipe some milk tea cream topping over each cake piece, covering the hole. Sprinkle some boba pearls on top of each cake piece.
3. Enjoy your boba lava cake!