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Taro Milk Tea Cake

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A soft, aromatic sponge cake infused with black milk tea and earthy taro, finished with light taro whipped cream.

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)
  • 1/2 tsp vanilla extract
  • 150 ml cold whipping cream (35% fat)
  • 20 g powdered sugar

Instructions

  1. Brew the milk tea: Steep tea bags in 120 ml hot water for 5 min; discard bags and cool.
  2. Steam taro until fork-tender, about 15 min. Mash and blend with 60 ml milk until smooth. Reserve 80 g for batter; chill the rest for frosting.
  3. Preheat oven to 170 °C (340 °F). Line the bottom of an 8-inch (20 cm) round cake pan with parchment; leave sides ungreased.
  4. Whisk egg yolks with 60 g sugar until pale. Add oil, cooled milk tea, vanilla, and 80 g taro purée; whisk smooth. Fold in flour, baking powder, and salt.
  5. Beat egg whites to soft peaks; gradually add remaining 60 g sugar and whip to medium-stiff peaks.
  6. Fold one-third of whites into yolk batter, then gently fold in the rest until just combined.
  7. Pour batter into pan, tap once to release bubbles, and bake 30–35 min until a skewer comes out clean.
  8. Invert pan on a rack; cool completely before unmolding.
  9. Whip cream with powdered sugar to soft peaks; fold in remaining taro purée.
  10. Frost cooled cake with taro whipped cream and chill 30 min before slicing.

Notes

  • For stronger tea flavor, steep leaves in hot milk instead of water.
  • Swap Assam for Earl Grey for a floral twist.
  • Ensure mixing bowls for egg whites are grease-free.
  • Cake keeps refrigerated up to 3 days.

Nutrition

Keywords: taro milk tea cake, Taiwanese dessert, bubble tea cake, taro sponge, milk tea flavor

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