Taro Boba...As Cake! - Taro Bubble Tea Vertical Cake | Silent Baking

Taro bubble tea.. in cake form! Taro flavoured sponge filled with silky taro cream garnished with chewy brown sugar pearls. To save time, use grass jelly instead.

NOTE: Check subtitles for instructions.

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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Audio: Sennheiser MKE600 + Zoom F3, Deity D3 Pro (backup)
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio

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▶Ingredients:

Sponge cake
Pan size: 9x13”

80g (1/3 cup) milk
40g (3 tbsp.) oil
4 yolks, large
80g (1/2 cup) taro bbt powder
50g (1/3 cup + 2-1/2 tsp.) all purpose flour
10g (1 tbsp.) purple potato powder
10g (1-1/2 tbsp.) cornstarch
4 egg whites, large
3g (1/2 tsp.) vinegar
75g (1/3 cup + 2 tsp.) sugar

BBT Pearls
boiling water
80g (1/2 cup) pearls
20g (2-2/3 tbsp.) brown sugar

Note: Garnish pearls right before serving. Avoid leaving the pearls in the fridge before hand as they will harden and lose their chewiness.

Taro Paste
200g taro, raw
40g (2-2/3 tbsp.) milk
10g (2 tsp.) unsalted butter
50g (1/4 cup) sugar

Taro Cream
390g (1-1/2 cup + 2 tbsp.) whipping cream
160g taro paste
20g (2-2/3 tbsp.) icing sugar
25g (2-1/2 tbsp.) taro bbt powder
10g (2 tsp.) vanilla
Ube extract, for colour

Garnish:
130g taro paste
thyme