If you are a fan of really light and fluffy cake with just a hint of taro, you’re definitely in for a treat.This cake has a cottony texture and comes in the most beautiful shade of lavender.
The recipe I’ve used for this cake is similar to my Pandan Chiffon Cake recipe I posted a few weeks back with a couple of adjustments here and there.
All you need are,
6 Large Egg Yolks
25 g Sugar
25g of taro puree
55g of water
70 g Canola Oil
100 g sifted Cake Flour
1/2 teaspoon of taro paste
120 g Sugar
12 g Corn Flour
6 Large Egg Whites
1.Preheat the oven at 325f or 160c depending on your oven and position your rack on lower third of the oven.
2.Using an electric mixer or a whisk,combine the egg yolks and sugar in a large bowl and beat it until the mixture is pale and creamy.Mix in the taro puree,oil,water and taro paste.Next,add flour and whisk until just combine.Do not overbeat the flour or you will end up with a really dry cake.
3.For the meringue,combine the sugar and corn flour.In a clean bowl, using an electric mixer, beat the egg whites until foamy and gradually add the sugar+corn flour mix.
4.Continue on beating until the meringue reaches stiff peaks.
5.Using a spatula,take 1/3 of the meringue and gently fold it into the egg yolk mix.Then continue on folding all the meringue until it is incorporated completely.Make sure there are no white streaks of egg whites in the batter.
6.Pour the batter into a 23 inch cake tube pan.Please do not grease the cake pan.Bake it for 45-50 minutes.You can check this by using a skewer and insert it in the middle of the cake and if the skewer comes out clean,your chiffon cake is done.
7.Once done, make sure you turn the cake over and leave it to cool.Do not skip this step or your cake loses its height.
8.When your cake has cooled completely, turn it back over, and run a knife on the sides of the cake and remove it from the pan.