65g cake flour (about 6 TB)
55g corn starch (about 5 TB)
110g sugar (subtract 1 TB from half cup)
1/8 T vanilla extract
2 TB milk
1 TB vegetable oil
1 T lemon juice or vinegar
2.5 cups of heavy whipping cream
100 ml confectioner's sugar
taro extract or food color (blue and red)
450g peeled giant taro
1.5 TB unsalted butter
9~10 TB sugar
3 TB coffee creamer
steamer, 8"pan, mixing bowl, sieve, parchment paper, mixer.
1. Taro Filling: cut the taro into thick slices, steam till softened and cooked. Use a fork to mash the taro slices (or use a food processor to mash it), mix in unsalted butter, sugar and coffee creamer while it's still hot. * microwave or steam again if the sugar could not dissolve. Set aside to let it cool down.
2. Grease and flour the pan (or line it with parchment paper). Separate egg yolks and egg whites; preheat oven at 170 C / 325 F. Beat yolks with vanilla extract and 60g sugar, continue beating till fluffy and the color turns pale. Add milk and vegetable oil, mix well.
3. Beat egg whites with lemon juice in a clean and oil-free mixing bowl, add the remaining sugar in small portions and beat until fluffy and can form a soft peak. Mix yolks into the egg white foam softly. Combine cake flour and corn starch, and then sift it into the egg mixture while mixing with a spatula. Pour batter into the pan, smooth the surface, bake for about 35 minutes. (may insert a toothpick into cake, if it comes out clean, then it's done.)
4. Remove the pan from oven and let cool. Remove the cake from pan when it's completely cool, and then level the cake into 3 layers. Mix heavy whipping cream with confectioner's sugar and taro extract/food color and whip to form a soft peak (whipped cream won't drip when mixing bowl is slightly tilted). Scoop one cup of whipped cream and mix it with the taro filling.
5. Spread the taro filling equally between two layers. Frost and decorate the cake with remaining whipped cream.
1. The taro filling is very tasty because we didn't drain it to remove the chunks, you can still taste the small taro chunks in your mouth. Enjoy it!
2. To add colors to your whipped cream, you have to mix the whipping cream with food color before whipping. If not, the color will come out and become a big mess to your cake, probably few hours after you finished decorating.
3. The key point of making a sponge cake is the step of mixing batter with egg white foam. The cake will not rise, if you over mix it because the egg white foam may decrease from the excess mixing. It's suggested that sifting flour directly on top of the egg white foam, and at the same time, combine with a spatula. DO NOT pour flour all at once onto the egg foam, which may require more time to mix thoroughly.
1 cup = 240 c.c. = 240 ml
1 TB = 1 tablespoon = 15 c.c. = 15 ml
1 T = 1 teaspoon = 5 c.c. = 5 ml