Milk tea honey almond cake

INGREDIENTS for 8" cake pan

• Almond flour - 3oz

• Cake flour - 3oz

• Sweetener:

  • Option 1: Honey - 1/4 cup, Casa milk tea powder - 2 packs (50g)

  • Option 2: Honey - 1/2 cup

• Salt - 1/2 tsp

• Baking soda - 1 tsp

• Milk or half-and-half - 1/8 cup

• Egg yolks - 5

• Egg whites - 5

OTHER SUPPLIES

• 8" cake pan

• Parchment or wax paper

DIRECTIONS

1. Preheat the oven to 350F.

2. In a small mixing bowl, use a hand mixer on high speed to whisk the egg whites (5) until stiff peak.

3. In a separate mixing bowl, whisk the dry ingredients together:

   • Almond flour - 3oz

   • Cake flour - 3oz

   • Salt - 1/2 tsp

   • Baking soda - 1 tsp

   • (Option 1) Casa milk tea powder - 2 packs (50g)

4. Add the honey (Option 1 - 1/4 cup, Option 2 - 1/2 cup), egg yolks (5), and milk (1/8 cup). Use the hand mixer on slow speed to mix everything together to form a wet batter.

5. Fold in the egg white foam and gently use a spatula to make the cake batter. The resulting batter is wet and slightly runny.

6. Line the 8" cake pan with parchment or wax paper. Pour in the batter. Shake or tap the sides of the pan to to even out the top.

7. Tent the top with aluminum foil and bake 30-32 minutes (or until the cake passes the toothpick test). The final product should have a "dry" looking top and moist + fluffy inside.

NOM NOM CHOMP!