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Taro Milk Tea Cake

Taro Milk Tea Cake

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Indulge in the delightful experience of Taro Milk Tea Cake, a soft and aromatic dessert that beautifully combines the earthy flavors of taro with the richness of black milk tea. This cake is perfect for any occasion, from birthdays to cozy afternoon teas, and is topped with a light and luscious taro whipped cream that elevates its appeal. Not only is it easy to make, but its fluffy texture and stunning presentation are sure to impress your friends and family. Whether enjoyed alone or paired with fresh fruits, this cake promises a unique culinary adventure that will tantalize your taste buds.

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
  • 20 g powdered sugar

Instructions

  1. Brew the milk tea by steeping the tea bags in 120 ml of hot water for about 5 minutes. Allow it to cool after removing the bags.
  2. Steam cubed taro until fork-tender (about 15 minutes), then mash and blend with whole milk until smooth. Reserve 80 g of this mixture for frosting and chill the remaining.
  3. Preheat your oven to 170 °C (340 °F). Prepare an 8-inch round cake pan with parchment paper.
  4. In a bowl, whisk egg yolks with 60 g of granulated sugar until pale; add oil, cooled milk tea, vanilla extract, and 80 g of taro purée. Mix well and fold in sifted flour, baking powder, and salt.
  5. In another bowl, beat egg whites until soft peaks form; gradually add remaining 60 g of sugar until medium-stiff peaks appear.
  6. Fold one-third of the beaten egg whites into yolk mixture gently until just combined.
  7. Pour batter into the prepared pan and bake for 30–35 minutes or until a skewer comes out clean.
  8. Cool completely before frosting with whipped cream mixed with reserved taro purée.

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