Print

Taro Milk Tea Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Taro Milk Tea Cake is a delightful dessert that beautifully marries the rich flavors of taro and black milk tea, creating a unique and unforgettable taste experience. This soft sponge cake is light and fluffy, making it perfect for any occasion, from birthdays to casual afternoon tea. Topped with a creamy taro whipped cream, this cake not only looks stunning but also melts in your mouth with every bite. Impress your friends and family with this easy-to-follow recipe that guarantees a showstopper dessert!

Ingredients

Scale
  • 200 g taro, peeled and cubed
  • 60 ml whole milk
  • 2 black tea bags (or 4 g loose-leaf Assam)
  • 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)
  • 150 ml cold whipping cream (35% fat)
  • 20 g powdered sugar

Instructions

  1. Brew the black tea by steeping the tea bags in hot water for about 5 minutes. Discard tea bags and let cool.
  2. Steam cubed taro until fork-tender (about 15 minutes). Mash and blend with milk until smooth.
  3. Preheat oven to 170 °C (340 °F). Line an 8-inch round cake pan with parchment paper.
  4. In a bowl, whisk egg yolks and half the sugar until pale. Add oil, cooled milk tea, and reserved taro puree; mix until smooth.
  5. Gently fold in sifted flour, baking powder, and salt.
  6. In another bowl, beat egg whites until soft peaks form; gradually add remaining sugar to achieve medium-stiff peaks.
  7. Fold one-third of egg whites into yolk batter; then gently fold in the rest without deflating.
  8. Pour batter into prepared pan and bake for about 30–35 minutes or until skewer comes out clean.
  9. Cool completely before frosting with whipped cream mixed with powdered sugar and any remaining taro puree.

Nutrition

Find it online: https://perfectrecipeworld.com/taro-milk-tea-cake/