Step 1

For the Milk Tea Cake

Step 1

To make the milk tea for the sponge cake, bring to a simmer the tea leaves and milk. Once simmering, turn off the heat and infuse for 1 hr. Repeat with heavy cream and tea leaves. Strain the tea leaves from both and refrigerate in separate containers.

Step 2

Preheat the oven to 350°F and line an 8x8 square cake pan with parchment paper.

Step 3

Separate eggs. Combine the egg yolks, brown sugar, vanilla extract, salt, and 1/3 cup (measured) of milk tea (milk mixture) from step 1.

Step 4

Add to egg yolk mixture, flour, corn starch, and baking powder. Then, stir to combine.

Step 5

Beat the egg whites to soft peaks. Then, gradually add sugar and mix until stiff peaks form.

Step 6

Mix a spatulaful of whites into the egg yolk mix to loosen batter, then fold in the rest of the whites.

Step 7

Bake for 20-24 minutes or until a toothpick comes out clean.

Step 8

For the Milk Tea Soak

Step 1

Bring a pot of evaporated milk, condensed milk, milk, and tea leaves to a simmer. Turn off heat and steep for 20-30mins. Strain the mixture to remove the tea leave. Measure out 19-20oz.

Step 2

Poke holes throughout the cake and soak with tres leches mix in the step above. Refrigerate overnight.

Step 3

For the Milk Tea Whipped Cream

Step 1

Whip heavy cream and powdered sugar to medium-stiff peaks then spread over the cake.

Step 2

For the Boba (optional)

Step 1

If adding boba, prepare according to package’s instructions. In a separate pan, heat sugar and water til dissolved. On low heat, heat til thickened slightly. Add boba to brown sugar syrup. Add sparingly to the cake.