Desserts 🤖 AI Generated

Osmanthus Oolong Milk Tea Cake

A delicate Asian-inspired sponge cake infused with floral osmanthus and earthy oolong tea, topped with silky milk tea cream. This Fat Switch version cuts 38% of calories by swapping heavy cream for mascarpone-Greek yogurt blend, while delivering the same luxurious, aromatic indulgence.

25m

Prep Time

28m

Cook Time

Servings

358

Calories

18g

Protein

🛒 Ingredients

✓ 2 large eggs + 1 large egg white
✓ 45g caster sugar
✓ 1.25 cups cake flour
✓ 3 tbsp tapioca starch
✓ 1 tsp baking powder
✓ 1/4 tsp salt
✓ 1/3 cup unsweetened almond milk
✓ 2 tbsp brewed oolong tea (cooled)
✓ 1/2 tsp vanilla extract
✓ 1/4 tsp osmanthus extract (or 1 tbsp dried osmanthus flowers, strained)
✓ 1/2 cup Greek yogurt (0% fat)
✓ 3 tbsp mascarpone cheese (room temp)
✓ 15g powdered sugar
✓ 3 tbsp brewed oolong tea (cooled)
✓ 1/4 tsp osmanthus extract
✓ Pinch of sea salt
✓ Dried osmanthus flowers and oolong tea leaves for garnish

👨‍🍳 Instructions

1. Brew Your Tea Base: Steep 1 oolong tea bag in 1/2 cup hot water for 4 minutes, then cool completely. Reserve 3 tbsp for the cake batter and 3 tbsp for the cream filling.

2. Sift Dry Ingredients: Sift cake flour, tapioca starch, baking powder, and salt into a bowl. Set aside. (Sifting reduces density by 20%.)

3. Whisk Eggs and Sugar: In a large bowl, whisk 2 whole eggs and 1 egg white with caster sugar for 3–4 minutes until pale ribbons form and mixture reaches 40°C (use a thermometer for precision). This creates airiness without extra fat.

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4. Fold in Flour: Gently fold dry mixture into egg mixture in two batches using a silicone spatula, being careful not to deflate the batter.

5. Add Flavorings: Stir almond milk, 2 tbsp cooled oolong tea, vanilla extract, and osmanthus extract into batter until just combined. Do not overmix.

6. Bake the Cake: Divide batter evenly between two greased 4-inch mini cake pans. Bake at 160°C (320°F) for 26–28 minutes until a toothpick comes out clean. Cool in pans for 5 minutes, then turn out onto a wire rack to cool completely (about 20 minutes).

7. Make Milk Tea Cream: Whisk Greek yogurt and mascarpone together until smooth. Sift in powdered sugar and whisk until combined. Fold in 3 tbsp cooled oolong tea, osmanthus extract, and a pinch of sea salt. Taste and adjust sweetness if needed.

8. Assemble: Once cakes are cool, slice each in half horizontally. Spread 2 tbsp milk tea cream on bottom layer, top with cake layer, then add final 2 tbsp cream on top. Garnish with dried osmanthus flowers and a few oolong tea leaves.

📊 Nutrition per Serving

Calories358 kcal

Protein18g

Carbohydrates52g

Fat11g

🏷️ Tags

#low-calorie Asian dessert recipes#oolong tea cake with milk cream#healthy osmanthus flower cake

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