Ep. 8 - Jasmine Milk Tea Cake 🌱 | a party for one

My vision for this cake was to have every bite taste like a sip of jasmine milk tea. I’ve seen so many creative versions of #boba #milktea cakes on social media, but all the versions seem to only make the classic black milk tea. I’m not going to lie, it is a lot of work to infuse the subtle and fragrant flavor of jasmine in the #cake, but if you’re looking for a celebratory showstopper this is a keeper.

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Ingredients:
Cake
• 270g cake flour
• 270g sugar
• 2 tsp baking powder
• ½ tsp salt
• 115g unsalted butter (room temp)
• 1 tsp vanilla
• 110ml vegetable oil
• 3 eggs room temp
• 245ml jasmine tea-flavored milk (see below)
• 1 tsp ground jasmine tea leaves

Jasmine tea-flavored milk - used in cake recipe and as cake soak
• 370ml milk
• 1 tbsp jasmine tea leaves

Jasmine milk tea Swiss meringue buttercream
• 5 large egg whites (room temp.)
• 300g sugar
• 400g unsalted jasmine tea-infused butter, room temp (see below)
• 1 tsp vanilla

Jasmine tea-infused butter
• 400g unsalted butter
• 6tsp jasmine tea leaves

Recipe:
Cake
• Preheat the oven to 350°F. Grease and flour three 6in.-cake rounds.
• In a bowl, whisk flour, baking powder, tea leaves, sugar, and salt until combined.
• Add the butter in 5-6 increments until it looks like course meal.
• Separately, mix vanilla, oil, eggs, and milk tea. Add the wet mixture to the dry and mix
to combine
• Divide batter in 3 and bake for 25-30min. or until a toothpick comes out clean
when inserted.
• Let cakes cool.

Jasmine tea-infused butter
• Melt butter in a saucepan and bring up to a very gentle simmer. Add in the tea leaves
and turn off the heat. Let steep for 4-5min. and pour mixture through a sieve to
remove tea leaves. Chill the butter until solid ~1 hour.

Jasmine tea-flavored milk
• Bring milk up to a gentle simmer and add in tea leaves. Steep for 4-5 minutes.
Pour jasmine tea-flavored milk through sieve and chill tea until the cake is ready for
assembly.

Jasmine milk tea Swiss meringue buttercream
• Whisk sugar into egg whites. Over a double boiler, whisk the eggs until all the sugar
has dissolved and mixture has reached 160°F. Remove from heat.
• While mixture is still warm, mix with an electric whisk on high until stiff peaks form
and meringue is no longer warm to the touch.
• Wait till the bowl is at room temp before the next step, so butter will not melt. Can
chill the bowl for 10 minutes (if necessary.)
• Add jasmine tea-infused butter to meringue 1 tbsp at a time. Wait until butter is fully
incorporated before adding more.
• Once all the butter has been added, beat in vanilla.
• Refrigerate.

Assemble the three-tiered cake. Decorate as desired—we used some rehydrated jasmine flowers!