Taro & Purple Sweet Potato Cake

This year, I made my own birthday cake to enjoy with my family. Why? It is so much easier to buy one from bakery shop. That’s because I was craving for a special kind of birthday cake - taro cake!  

After spending some sleepless nights researching on various recipe, I’ve combined a few that I think would taste good into my own version. So, here it goes…


 

Taro paste

400g  Peeled, steamed and mashed taro

60g    Castor sugar

9g      Purple sweet potato powder (@mybluetea)

40g    Thickened cream

40g    Butter


Taro sponge

Ingredients A:

80g sunflower oil

60ml milk

100g cake flour

10g corn flour

20g castor sugar

1/2 teaspoon of salt

4 egg yolks

1 whole egg

50g taro paste (can be adjusted)


Ingredients B:

4 egg whites

80g castor sugar

1 teaspoon cream of tartar


Taro cream

300ml thickened cream

80g icing sugar (can be adjusted to taste)

50g taro paste (can be adjusted)

Additional purple sweet potato powder and/or blue pea flower powder can be added to achieve deeper purple colour.


METHOD


Taro paste

  1. Steam taro till soft and mashed them while they are hot.
  2. Add sugar and purple sweet potato powder to the paste.
  3. Finally add some thicken cream and butter to make the paste smooth.
  4. Place around 150g paste in between two pieces of baking paper. Use a rolling pin to make a flat disc. The ideal thickness should be around 5-8mm. Use the cake mould to cut out a round shape. Wrap the round taro disc with sling wrap and place it in the freezer to set.
  5. Repeat step 4 to make another disc.
  6. Keep the rest of taro paste in the fridge for later use.


Taro sponge

  1. Preheat oven 145C using top and bottom heating. 140C if using fan baking function.
  2. Mix cooking oil, milk, salt and sugar in a mixing bowl.
  3. Add 4 egg yolks and a whole egg and beat till fully combined.
  4. Sifted in cake flour and corn flour
  5. Add taro paste and mix well. Leave it aside.
  6. In a separate mixing bowl, pour in the 4 egg whites.
  7. Beat the egg whites until it bubbles up.
  8. Add castor sugar in 3 batches into the egg white mix.
  9. Finally add a teaspoon of the cream of tartar (can be substitute with 1 teaspoon of lemon juice).
  10. When the egg white mixture is beaten until soft peak, mix gently 1/3 of the egg white mixture with the flour base mixture prepared earlier. Slowly added in the other 2/3 of the egg white mixture and make sure they are well mixed.
  11. Pour the cake mixture into cake moulds (I used 3 same sized cake mould to avoid slicing them later).
  12. Insert the cake moulds into the oven and bake for 18 minutes. Please bake longer if you are using 1 big cake mould (about 30 minutes).


Taro cream

  1. Beat thickened cream and icing sugar with electric mixer. When the cream achieved soft peak, add in the taro paste. 
  2. Tips: I’ve added some My Blue Tea purple sweet potato powder to achieve darker purple colour for the outer layer decoration of the cake.
  3. For this particular cake, I have added My Blue Tea blue pea flower powder to achieve the baby blue colour. 



Assembling the cake…

  1. Place one layer of sponge on the cake board. Spread a thin layer of taro cream, then place a layer of taro paste, followed by another thin layer of taro cream.
  2. Repeat step one for second layer of sponge cake and followed by the final layer of sponge placed on top. 
  3. Decorate the cake with the rest of taro cream with your desired pattern. Enjoy!~


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