Serving Size: 1 slice of roll cake

Servings Per Recipe: 6 serving

Macros: 17g Protein | 21g Fat | 32g Carb | 390 calories

Watch the recipe being made on Instagram here.

Ingredients

For the cake:

1 scoop of our Honeydew Milk Tea Whey

4 large eggs, room temperature

100g granulated sugar

80g all-purpose flour

20g cornstarch

1 tsp baking powder

1/4 tsp salt

2 tbsp grapeseed oil (Or any neutral oil)

2 tbsp milk 

For the cream:

1 scoop Honeydew Milk Tea Whey

200ml heavy cream - chilled

2 tbsp powdered sugar

For the garnish:

Thin slices of honeydew melon cut into strips

1. To a bowl add the eggs and sugar and beat until foamy.
2. In another bowl, sift your dry ingredients (flour, cornstarch, salt, baking powder) and one scoop of Boba Tea Protein Honeydew Milk Tea Whey.
3. Gently fold the dry ingredients into the eggs and sugar.
4. Pour batter into parchment lined 18 x 26 baking sheet and make sure it is even.
5. Bake at 350 degrees for 10-12 minutes.
   
6. Take out from oven, peel off the parchment and lay a new piece of parchment paper onto the cake
7. Roll the cake with the parchment paper into a log (careful, cake will still be hot!) and let cool completely. 
8. In another bowl, add heavy cream, powdered sugar, and Boba Tea Protein Honeydew Milk Tea whey and whisk until you have stiff peaks.
9. Take the completely cooled cake, and gently unravel and remove parchment.
10. Generously lay down the fresh honeydew cream, and add the strips of honeydew melon
11. Roll back up into log, and wrap in cling wrap, and let it cool for at least an hour or overnight
12. Slice and enjoy! 

With love and all things boba,