Description
This recipe provides the best elements of a bubble tea drink with cake. It is light, fluffy, sweet, and infused with tea. Any type of black tea works well—Assam, oolong, or Earl Grey. You could also try other tea flavors, such as green tea or matcha, but you may need additional sweeteners.
Ingredients
Equipment
- 6-inch round cake pan
- Stand or handheld mixer with a whisk attachment
- Rubber spatula
- Parchment paper
For the Genoise Cake
- 2 eggs, room temperature
- 1/4 cup + 1 tbsp white sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1/3 cup of all-purpose flour
- 1 tsp cornstarch
- 1 tbsp milk
- 1 tbsp of butter
For the Black Tea Mascarpone Cream
- 1/2 cup + 3 tbsp heavy cream
- 1 black tea bag
- 1/4 cup mascarpone cheese
- 2 tbsp white sugar
For the Tapioca Pearls
- 1 cup quick-cooking tapioca pearls
- 4 tbsp simple syrup
Instructions
Make the Genoise
- Line the cake pan with parchment paper on the bottom. Do not grease the pan. Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Melt the butter over low heat. Set aside to cool slightly.
- Combine the eggs, vanilla extract, and sugar in the mixing bowl and whisk until the mixture turns pale and the sugar is thoroughly mixed in. The mixture should be thick enough so that a tail is left behind when the whisk is removed from the batter.
- Combine the flour and cornstarch and sift into a small bowl. Gently fold half of the mixture into the egg mixture. Then pour half of the melted butter around the edge of the mixture and carefully fold it in. Repeat with the rest of the flour and butter.
- Pour the mixture into the prepared cake pan.
- Bake for 30-35 minutes until the cake has risen and the top is golden brown. The top of the cake should spring back when lightly pressed with your finger. Do not open the oven door while baking, or the cake will not rise properly.
- Remove from the oven and let cool in the cake pan. The genoise may deflate slightly while cooling. Once the cake is cooled, you may remove it from the pan.
Prepare the tapioca pearls
- Cook the tapioca pearls according to the package instructions.
- Drain and transfer them to a bowl.
- Pour 2-4 tbsp of simple syrup over the cooked pearls and stir to combine. Set aside.
Make the Black Tea Mascarpone Cream
- Heat 3 tbsp heavy cream over medium heat but do not let it boil. Once warm, remove from heat, add the black tea bag, and let steep for 5 minutes.
- Discard the tea bag.
- Add the mascarpone cheese and mix thoroughly.
- Using a handheld mixer, combine 1/2 cup heavy cream with 2 tbsp white sugar until soft peaks form.
- Add the black tea mascarpone mixture to the whipped cream and mix lightly until combined.
Assemble the cake
- Remove the cake from the pan and set it on a serving plate.
- Top with the black tea mascarpone cream. Encourage the cream down the sides of the cake.
- Spoon the tapioca pearls on top of the cream.
- Slice and serve immediately.
Notes
Eggs mix much better when at room temperature. Room temperature ingredients trap air more easily. The trapped air then expands when heated, resulting in fluffier baked goods.
Use cake flour instead of all-purpose flour and cornstarch.
Substitute vegetable oil for butter if you prefer.
Instead of simple syrup, soak the cooked tapioca pearls in 3 tbsp of brown sugar to create brown sugar boba.
Turn this cake into cupcakes:
1. Line a cupcake tin with liners.
2. Scoop batter into liners until they are 3/4 full.
3. Bake in a 350-degree oven for 20-25 minutes. Let cool.
4. Scoop out a small hole in the center of each cupcake.
5. Spoon the prepared tapioca pearls into each hole.
6. Top with frosting.
- Prep Time: 25 minutes
- Cook Time: 1 hour