Continuing from our previous Boba recipe, it makes so much sense to make something different using the frozen pearl we made last time (check out the Boba recipe here). How about an Earl Grey Molten Cake with boba? It is so satisfying watching the custard cream flows out!
Formula of the Earl Grey Molten Cake = Earl Grey Chiffon Cake + Earl Grey Custard + Handmade BOBA
Earl Grey Molten Cake with Boba
Light, spongy and airy cake with the lava custard, this delightful Earl Grey Molten Cake is a perfect dessert for your afternoon tea!
Earl Grey Cake
- 50 g Milk
- 1 Earl Grey Teabag
- 3 Eggs
- 15 g Oil
- 45 g Sugar
- 67 g Flour
- 3 g Baking Powder
- 150 g Milk 150g
- 2 Earl Grey Teabags
- 2 Egg Yolk
- 24 g Sugar
- 10 g Corn Flour
- 100 g Cream
- 10 g Icing Sugar
- 15 g Milk
Boba – heaps!
Earl Grey Chiffon Cake
- Heat up milk until it starts to evaporate and then add 1 Earl Grey tea bag in, cover it and set it aside.
- Preheat oven to 160°C.
- Separate the eggs. Add oil into the yolks, shake the bowl genteelly to cover the yolks with oil, mix well.
- Add in the Earl Grey milk tea gradually, set aside.
- Beat egg whites until foamy high speed.
- Add sugar gradually (3 times) Beat egg whites until stiff peak forms, set aside.
- Add and whisk 80% the flour and baking powder into the yolk batter (remember to sift them!).
- Add and whisk the remaining 20% the flour and baking powder into the yolk batter.
- Mix until there is no lump.
- Gentle fold the egg white meringue into the yolk batter (gently fold in, otherwise you won't get the airy fluffy texture).
- Pour/Pipe the mixture into a 6" round hollow cake mould (I used a paper one here, because I don't have a metal one…).
- Tap to release large air bubbles.
- Bake at 160°C for 20mins.
- Once it's cooked, tap to knock hot air inside the cake and let it cool down completely (Used a Bailey's bottle to help here lol)
Earl Grey Custard
- Heat up milk until it starts to evaporate and then add 2 Earl Grey tea bags in, heat until boil, cover it and set it aside.
- Mix sugar into the egg yolks in two times.
- Mix corn flour into the egg yolks mixture in two times
- Heat up the Earl Grey milk tea again, turn the heat off until it starts to evaporate.
- 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 boiling milking 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.
- Add milk into the custard mixture in two times, mix it well.
- Add in the whipped cream.
- Beat at low speed until fully combined.
- Fill the cake hole with the super yummy Earl Grey custard.
- Spread the custard on top of the cake to create that dripping effect.
- Put HEAPS of boba on top! If you want to make your own boba, then watch.
Wow!! This is a really long recipe to type up compare to my previous ones… I hope you all will enjoy making this cake. Let me know how you go and ask me any questions you have.
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Hi, can i know what is the difference between using tea bags and tea leaves for the baking the earl grey chiffon cake?
Sugar Salt Sunday says
I used tea bag’s because the tea leaves are much finer then normal loose tea leaves and I could keep them as part of the cake mixture (strong tea flavour). You can use normal loose tea leaves, I would recommend straining them out after you extracted the flavour, if you do not want “eat” the tea leave 🙂
Hi, thanks for your replied. Definitely gonna try out this recipe! Oh ya, If i just wanted to make a normal earl grey chiffon cake (using your recipe) topped with the whipped cream, may i know do you have the recipe/measurement for the earl grey whipping cream? Thank you!
Sugar Salt Sunday says
Hi! I made an earl grey custard cream instead of earl grey whipping cream, the ingredients are listed under the “custard cream” and the steps are under the “earl grey custard” section. But if you want an earl grey whipped cream instead, then basically you would need to heat up the cream, put the tea bags in to extract the flavour, strain out the tea leaves, cool down the cream and beat the cooled down cream until it thickens! Hope it helps 🙂