Ingredients

1. Black tea chiffon cake

4 egg yolks – medium sized
2 tsp/ 10 gram sugar
1 tsp/ 4 gram black tea – ground
30 ml/ 2 tbsp hot water
4.5 tbsp/ 50 ml milk
2 tbsp/ 30 gram oil
2/3 cup or 80 gram cake flour
4 egg whites
a pinch salt
¼ tsp cream of tartar
70 gram sugar
B. Tapioca pearls in brown sugar syrup
100 gr tapioca pearls
40 gram brown sugar
C. Milk tea cream frosting
1 egg yolk
1.5 tbsp/ 25 gram sugar
1 tbsp/ 10 gram corn starch
100 ml milk
1 tsp black tea – ground
50 gram whipping cream

D. Cream cheese frosting

4 tbsp/ 60 ml milk
1.5 tbsp/ 20 gram sugar
1/2 tsp or 2 gram salt
20 gram unsalted butter
100 gram cream cheese
200 gram whipping cream

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