Why Make This Recipe
Taro Milk Tea Cake is a delightful dessert that combines the unique flavors of taro and black tea. This cake is not only beautiful but also moist and fluffy, making it a perfect treat for any occasion. If you love the taste of taro and enjoy a hint of tea in your sweets, this cake is a must-try. It’s great for birthdays, tea parties, or simply as a sweet indulgence at home.
How to Make Taro Milk Tea Cake
Ingredients
- 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
Directions
- Brew the milk tea: Steep the tea bags in 120 ml of hot water for 5 minutes. After steeping, discard the bags and let the tea cool.
- Prepare the taro: Steam the taro until it is fork-tender, about 15 minutes. Then, mash the taro and blend it with 60 ml of milk until smooth. Reserve 80 g of this mixture for the batter and chill the remainder for frosting.
- Prepare the oven and pan: Preheat your oven to 170 °C (340 °F). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and do not grease the sides.
- Make the batter: Whisk the egg yolks with 60 g of sugar until pale. Add the oil, cooled milk tea, vanilla, and 80 g of taro purée, and whisk until smooth. Then, fold in the flour, baking powder, and salt.
- Beat the egg whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 60 g of sugar and continue whipping until you reach medium-stiff peaks.
- Combine mixtures: Fold one-third of the whipped egg whites into the yolk batter. Then gently fold in the remaining egg whites until just combined.
- Bake the cake: Pour the batter into the prepared pan. Tap the pan once to release any air bubbles. Bake for 30–35 minutes or until a skewer inserted into the center comes out clean.
- Cool the cake: Invert the pan onto a rack and let it cool completely before unmolding it.
- Make the frosting: Whip the cream with the powdered sugar until soft peaks form. Then, fold in the remaining taro purée.
- Frost the cake: Frost the cooled cake with the taro whipped cream, then chill for 30 minutes before slicing.
How to Serve Taro Milk Tea Cake
Slice the Taro Milk Tea Cake into pieces and serve it chilled. It pairs wonderfully with a cup of tea or coffee. This cake can be enjoyed as a dessert or a delightful afternoon snack.
How to Store Taro Milk Tea Cake
Store the Taro Milk Tea Cake in an airtight container in the refrigerator. It can last up to 3-4 days. Make sure to keep it cool to maintain its freshness and moisture.
Tips to Make Taro Milk Tea Cake
- Ensure that the taro is completely cooked before mashing for a smoother texture.
- Be gentle when folding in the egg whites to preserve the fluffy texture of the cake.
- Use high-quality tea for a richer flavor in the cake.
Variation
You can add different flavors by replacing black tea with green tea or adding a layer of fruit jam between the cake and frosting for extra sweetness.
FAQs
1. Can I use taro powder instead of fresh taro?
Yes, you can use taro powder. Mix it with water or milk according to the package instructions to get the right consistency.
2. Is it possible to make this cake gluten-free?
Absolutely! You can substitute cake flour with a gluten-free flour blend.
3. Can I freeze Taro Milk Tea Cake?
Yes, you can freeze the cake. Wrap it well in plastic wrap and then in foil to keep it fresh for up to 2 months. Thaw in the fridge before serving.
