Description
Indulge in the delightful experience of Taro Milk Tea Cake, a soft and fluffy dessert that masterfully combines the earthy flavors of taro with the aromatic essence of black milk tea. Perfect for celebrations or a sweet everyday treat, this cake features light taro whipped cream that adds an irresistible finish.
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
- Brew the milk tea by steeping black tea bags in hot water for about 5 minutes; discard bags and cool.
- Steam cubed taro until tender (about 15 minutes), then mash with milk until smooth.
- Preheat oven to 170 °C (340 °F) and prepare an 8-inch round cake pan with parchment paper.
- In a bowl, whisk egg yolks with half the sugar until pale; mix in oil, cooled milk tea, vanilla extract, and some taro puree.
- Fold in sifted flour, baking powder, and salt.
- In another bowl, whip egg whites to soft peaks; gradually add remaining sugar until medium-stiff peaks form.
- Gently fold egg whites into yolk mixture in thirds until combined.
- Pour batter into the prepared pan and bake for 30–35 minutes or until a skewer comes out clean.
- Cool completely before unmolding; whip cream with powdered sugar until soft peaks form and fold in remaining taro puree.
- Frost cooled cake and chill before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 14g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg