Delicious Moments | Don't Want to Go Out? Make a Viral Brown Sugar Bursting Cake at Home!
Craving a getaway during the holidays to explore trending spots and sample tasty treats, but everywhere is packed with people? Skip the crowded hotspots and skip the queues at trendy snack shops! Let Little Yummy bring you a healthy, delicious treat instead — Brown Sugar Lava Cake!
Ingredients
eggs
4
pure milk
60 g
corn oil
50 g
white granulated sugar
60 g
low-gluten flour
130 g
black tea powder
5 g
brown sugar
to taste
water
to taste
tapioca pearls
100 g
whipping cream
100 g
lemon juice
3-5 drops
Instructions
1
Step 1
Mix the milk and corn oil together and stir evenly until fully emulsified.
2
Step 2
Use an egg separator to divide the eggs into yolks and whites. Place the yolks into the bowl containing the milk and corn oil, and place the whites into another empty bowl. (Note: not a single drop of yolk should mix into the egg whites!) Put the separated egg whites into the refrigerator to chill for 10 minutes.
3
Step 3
Use a manual whisk to mix the yolks and milk evenly. Sift in the low-gluten flour, add half of the white sugar, and add the black tea powder for flavor. Use a spatula to fold the batter together in a stir-frying motion. (Note: do not stir in one direction for too long, as this will cause the flour to develop gluten!)
4
Step 4
Take out the chilled egg whites, wipe off the white mist around the bowl with a paper towel, and drop in 3-5 drops of lemon juice (cream of tartar would help the whipping process even more!). Use an electric mixer at low speed to whip the egg whites, adding the remaining white sugar in three batches (when the bubbles form a fishing-net pattern, when the bubbles become fine, and when the bubbles completely disappear and turn creamy). When the egg whites can hold a curved hook, they are ready!
5
Step 5
Add one-third of the whipped egg whites into the batter and fold gently with the spatula until combined, then add the rest of the egg whites and fold just briefly.
6
Step 6
Pour the mixed batter into the cake mold, filling it to about 80% full. (Because the cake will expand during baking!) Lift the mold to a height of 15 cm above the ground and drop it three times to release the air bubbles inside. Place the cake into the oven and bake at 160°C with top and bottom heat for 40 minutes.
7
Step 7
Pour in an appropriate amount of brown sugar, bring to a boil, then add the tapioca pearls and cook for about 20 minutes until they become soft.
8
Step 8
Pour in 80 g of water and 40 g of brown sugar, heat and melt to make a brown sugar syrup, then pour it into the cooked tapioca pearls.
9
Step 9
Take the baked cake out with oven gloves, slam it down three times the same way to release the water vapor inside the cake, then invert the mold. This prevents the cake from shrinking back after cooling and makes it easier to unmold!
10
Step 10
Use a small knife to dig a small hole in the unmolded cake. Whip the whipping cream with an electric mixer, fill it into the hole, cover with the cake top, and spread the remaining cream over the surface of the cake.
11
Step 11
Pour the prepared brown sugar syrup over the cake, and your brown sugar bursting cake is done! The brown sugar syrup flowing out when you cut it open—doesn't it look absolutely appetizing?
