Recipe for mom's treat: Milk Tea Cake

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MANILA, Philippines — Milk tea is still all the craze these days when it comes to refreshing drinks. More so now that it’s officially summertime and the summer heat is seriously draining.

But do you know that you can eat your milk tea, too? Chef Bam Soliman-Piencenaves, the brains behind Bake Happy Manila, an idea sharing Facebook group of baking professionals and enthusiasts, makes a seriously delicious Milk Tea Cake. 

Here is a recipe that you and your mom can enjoy this special day. 

Milk Tea Cake

Ingredients:

For the cake:

200 grams eggs, at room temperature

350 grams refined white sugar

237 grams milk infused with 5 grams Easy Black Assam leaves (*infuse by heating milk and steeping tea leaves for 15 minutes, then strain)

112 grams butter

1 tbsp. vanilla

For the dry ingredients:

125 grams All-purpose flour

120 grams cake flour

10 grams baking powder

3 grams salt

Procedure:

1. Preheat oven to 350°F.

2. Sift the dry ingredients into a bowl. Set aside.

3. The cake will be made using the sponge method. Beat eggs using a stand mixer fitted with a whisk attachment. Gradually add white sugar and beat until thick and light (ribbon stage).

4. While mixing the eggs, simmer or microwave milk and butter together. Then add vanilla.

5. In one dump, add and mix in the dry ingredients. Mix on low speed only until combined. Do not overmix. Best if you manually fold in using a spatula.

6. Once combined, get a small portion of the cake batter and add to the bowl of liquid ingredients and mix that using a spatula. Add back the mixture to the main cake batter and mix (you can use a spatula for this step so as not to develop the gluten).

7. Once fully mixed, pour batter into 2 pcs. prepared 8-inch pans. Bake for 35 to 45 minutes.

For the filling:

175 grams whipping cream (116 grams Easy whipping cream paste, 58 grams water) with 2 tsps. Easy rock salt and cheese powder

113 grams cream cheese

85 grams white sugar

Procedure:

1. Whip cream cheese with rock salt and cheese powder until stiff and stable.

2. In a different bowl, cream the cream cheese and sugar until smooth with a paddle attachment.

3. Fold stiff cream into the then cream cheese frosting.

For the frosting:

175 grams whipping cream (116 grams Easy whipping cream paste, 58 grams water)

1 tbsp. rock salt and cheese powder

1 tbsp. wintermelon syrup

Procedure: 

1. Whip cream and other ingredients until stiff.

For milk soak:

1/2 cup evaporated milk

1 tsp. Easy Wintermelon syrup

To assemble:

1 recipe Milk Tea Cake (sliced into two layers of 8-inch cakes)

1 recipe Milk Tea filling

1 recipe Milk Tea frosting

1 recipe milk soak

Pearl sago

Wintermelon syrup

Procedure: 

1. Mix cooked pearl sago with a little wintermelon syrup and set aside until needed.

2. Assemble the cake. Take the two Milk Tea Cake layers and brush top with milk soak. Use one layer as base. Fill top with Milk Tea filling. Top with other layer. Frost top and sides with Milk Tea frosting. Top with pearl sago in the middle, and drizzle with Easy Wintermelon syrup. 

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