This is the cake I made for my mother-in-law on Mother's Day. It is a sponge cake with taro filling. Taro?! Yes, taro. Taro can be used to make a lot of delicious desserts. It tastes like yam.
- 5 eggs
- 6 Tbsp cake flour
- 5 Tbsp corn starch
- 1/2 cup sugar
- 1/4 tsp vanilla extract
- 2 Tbsp milk
- 2 Tbsp butter (melted)
1. Separate the egg yolks from the egg whites. Put egg whites in a clean (no residual water or grease) bowl.
2. Grease a 7-in round pan with butter and flour.
3. Beat the egg yolks until pale yellow. Add half of the sugar, beat until color becomes even lighter and the volume is slightly increased. Slowly add the melted butter while beating, 1 tsp at a time. Add vanilla extract and milk.
4. Beat the egg whites until bubbles formed. Add 1 tsp vinegar (or cream of tartar) and the rest of the sugar, beat until it forms firm peaks.
5. Combine the beaten egg whites with the liquid ingredients.
6. Add the sifted flour and corn starch. Mix well.
7. Bake at 325F for 30 min.
8. Cool in the pan for 5 min, then take it out and cool completely.
- 1 lb of taro (net weight after skin removed)
- 1 Tbsp butter
- 10 Tbsp sugar
- 3 Tbsp Nestle coffeemate powder
- 1 cup whipped cream
1. Process the taro like you do mashed potato.
2. Add the rest of the ingredients (except whipped cream) while hot, and add the whipped cream after it cools.
3. Store the extra taro filling in the freezer for next time!
Cut the cake into three pieces. Spread taro filling. Decorate with whipped heavy cream (I use purple food color) and blueberries.