Description
Treat yourself and your guests to a delightful slice of Taro Milk Tea Cake, a soft sponge cake infused with the rich flavors of black milk tea and earthy taro. This elegant dessert features a light and creamy whipped taro topping, making it perfect for birthdays, gatherings, or a sweet indulgence at home. With its unique flavor profile and airy texture, this cake is sure to impress. Easy to make and beautifully presented, it’s an ideal addition to any occasion.
Ingredients
Scale
- 200 g taro (peeled and cubed)
- 60 ml whole milk
- 2 black tea bags
- 120 ml hot water
- 4 large eggs (separated)
- 120 g granulated sugar (divided)
- 60 ml neutral oil
- 100 g cake flour (sifted)
- 6 g baking powder (1 tsp)
- 2 g salt (1/4 tsp)
- 1/2 tsp vanilla extract
- 150 ml cold whipping cream (35% fat)
- 20 g powdered sugar
Instructions
- Brew black tea by steeping tea bags in hot water for 5 minutes. Discard bags and let cool.
- Steam cubed taro until tender (about 15 minutes). Mash with milk until smooth; reserve some for frosting.
- Preheat oven to 170°C (340°F). Line an 8-inch round cake pan.
- In a bowl, whisk egg yolks with half the sugar until pale. Mix in oil, cooled tea, and reserved taro purée.
- Fold in sifted flour, baking powder, and salt.
- Beat egg whites until soft peaks form; gradually add remaining sugar until medium-stiff peaks form.
- Gently fold egg whites into the yolk mixture until combined.
- Pour batter into the pan and bake for 30–35 minutes or until a skewer comes out clean.
- Cool completely before frosting with whipped cream mixed with reserved taro purée.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 292
- Sugar: 23g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 103mg