Taro Chiffon Cake

25 Aug

So I got my hands on some beautiful taro(yam) from the market and decided to incorporate it into a chiffon cake.So this is what I came up with.

pretty aye?

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.

A Saturday morning well spent.

just like eating purple clouds

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

Meringue

120 g Sugar

12 g Corn Flour

6 Large Egg Whites

Directions

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.

Happy Baking!

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2 Responses to “Taro Chiffon Cake”

  1. carolyn le April 4, 2013 at 5:29 am #

    hi! I have been looking at almost every asian supermarket for taro paste but cannot find any! What package does it come in? And is it frozen…? The only thing close to it I’ve found so far is taro jam or purple yam jam… =/

    • atthreefifty July 29, 2013 at 1:37 pm #

      Hi Carolyn, forgive me for my late reply! For the Taro puree, you would need fresh/frozen taro and steam it.Once it is soft enough for a fork to pierce through it, you can puree using a food processor or you can use a fork and mash it till smooth. As I am in Malaysia, it is very easy for me to get my hands on fresh taro. When I was in Australia , I came across the frozen ones at the Asian grocer in Chinatown. Good luck 🙂

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