Thursday 31 May 2018

Taro Chiffon Cake with Taro Bits

Ingredients of batter (makes one 8" cake)
5 egg yolks 
30g caster sugar
100g top flour (to be sifted with baking powder)
1 tsp baking powder
80ml coconut oil 
110g taro paste with coconut mixture
2 tbsp tiny diced taro
A few drops of purple gel colouring (optional)

Taro paste ingredients

60g fresh taro paste
100ml coconut milk

Ingredients of meringue
5 egg whites
65g caster sugar
1/2 tsp cream of tartar

1. Preheat oven at 150ºC.
2. In a small sauce pan, bring taro paste ingredients to simmer, leave it to cool. Measure 110g of taro paste mixture and set aside (we only need 110g of taro mixture).
3. Beat the egg yolks with a balloon whisk and mix in 30g of sugar. Add 110g taro paste mixture and a few drops of purple gel colouring, combine well.
4. Add sifted top flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, fold in the coconut oil. Set aside.
5. Use a large clean bowl, make sure there’s no water or oil in it. Beat egg whites with an electric mixer until bubbles formed, add the cream of tartar, beat well. Add 65g of sugar in three batches and beat well in between additions. Continue to beat until stiff peaks form. 
6. Scoop out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula until just combined.
7. Pour the 1/2 of the cake batter into the chiffon cake pan, randomly throw in some tiny diced taro and pour the rest of the cake batter. 
8. Bake in pre-heated oven for about 1 hour and 15 minutes. If after baking for 20 minutes, the top of the cake gets a little brown, you may use aluminum foil to cover the top of the cake and continue to bake until it's fully cooked. Use a needle or toothpick to insert the centre of the cake, it should come out clean and dry.

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