Name: Taro sponge cake
Yield: 1
Ingredients: 6 eggs, separated; 281.25 gm sugar; 375.00 ml plain flour; Pinch of salt; 4.00 gm baking powder; 57.50 gm vegetable oil; 126.25 gm thickened cream; 350g steamed, mashed taro root (see Note); 112.50 gm sugar, plus 1 tbsp; 40.00 gm powdered milk; 140.00 gm butter

Taro sponge cake

0 Likes

Prep Time:

Cook Time:

Transform any recipe into a mouthwatering masterpiece with Chef's touch.

Ingredients:

6 eggs, separated
281.25 gm sugar
375.00 ml plain flour
4.00 gm baking powder
57.50 gm vegetable oil
126.25 gm thickened cream
350g steamed, mashed taro root (see Note)
112.50 gm sugar, plus 1 tbsp
40.00 gm powdered milk
140.00 gm butter

Instructions:

Preheat the oven to 180°C (350°F) for the cake.
Whisk together egg yolks and 1 cup of sugar until smooth. Gently mix in flour, salt, and baking powder. In a separate bowl, whisk egg whites with the remaining sugar until soft peaks form. Carefully fold the fluffy egg whites into the batter. Lastly, gently fold in the oil.
Transfer the batter into a 9-inch round cake pan without greasing it. Bake for around 20 minutes, or until a toothpick inserted comes out clean and the cake is a light golden brown.
For the filling: In a cold bowl using a hand mixer, whip cream until soft peaks form. In a separate bowl, mix sugar, powdered milk, and warm mashed taro until well combined. Add butter and mix well. Let the mixture cool to room temperature, then gently fold in the whipped cream.
Carefully slice the cake in half horizontally and generously spread the filling on the bottom layer using a spatula.
Place the final layer of cake on top.

We use cookies

Similar Recipes

Tender Taro Root Cooked in Coconut Milk

Taro Rolls

Coconut Chicken and Taro Root

Taro Boba Tea

Taro Coconut Tapioca Dessert