Taro Cake

9-inch cake

A light sponge cake with two layers of filling: homemade taro-purple yam paste and fluffy taro cream cheese filling, finished with white cream cheese frosting.

1. Sponge Cake

Ingredients

Egg yolk batter

• 7 large egg yolks

• 1½ tbsp hot water

• 3 tsp vanilla extract

• 2½ tbsp neutral oil

• 60 g granulated sugar

• 50 g all-purpose flour

• 77 g cornstarch

• ¼ tsp baking powder

• ¼ tsp salt

Meringue

• 7 large egg whites

• 60 g granulated sugar

Instructions

1. Preheat the oven to 325°F (165°C).

2. Whisk the egg yolks, hot water, vanilla extract, oil, and 60 g sugar until smooth.

3. Sift together the flour, cornstarch, baking powder, and salt. Gently whisk into the egg yolk mixture until smooth.

4. In a clean bowl, beat the egg whites until foamy. Gradually add the remaining 60 g sugar and beat until glossy, medium-stiff peaks form.

5. Fold one-third of the meringue into the egg yolk batter to lighten it. Gently fold in the remaining meringue in two additions, taking care not to deflate the batter.

6. Pour into a prepared 9-inch cake pan.

7. Bake for approximately 35–45 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.

8. Cool completely before removing from the pan and slicing horizontally into three even layers.

Baking time and cooling method may vary depending on your pan and original recipe.

2. Homemade Taro Paste

Ingredients

• 250 g peeled raw taro

• 50–75 g peeled purple yam for a darker purple color paste

• 25–35 g granulated sugar, to taste

• 20–30 g whole milk or heavy cream, as needed

• ½ tsp vanilla extract

• Pinch of salt

Instructions

1. Peel and cut the taro and purple yam into small chunks.

2. Steam for approximately 20–30 minutes, or until completely tender.

3. Mash or blend the cooked tubers until smooth.

4. Transfer to a saucepan over low heat. Add the sugar, vanilla, salt, and milk or cream gradually.

5. Stir continuously until smooth and thick, similar to a spreadable mashed-potato consistency.

6. If too thick, add a little more milk. If too wet, continue cooking gently until excess moisture evaporates.

7. Taste and adjust the sweetness.

8. Transfer to a shallow container and refrigerate until completely cold.

Reserve approximately 150 g of the paste for the cream cheese filling. Use the remaining paste for the separate taro-purple yam filling layer.

3. Taro Cream Cheese Filling

Ingredients

• 4 oz (113 g) cream cheese, softened

• 1½ cups (360 ml) cold heavy whipping cream

• 150 g chilled taro-purple yam paste

• 25–35 g powdered sugar, to taste

• 1 tsp vanilla extract

• Pinch of salt

Instructions

1. Beat the softened cream cheese, powdered sugar, vanilla, and salt until smooth and lump-free.

2. Add the chilled taro-purple yam paste and mix until evenly combined.

3. Slowly pour in the cold heavy cream while mixing on low speed.

4. Increase to medium speed and whip until medium-firm peaks form. Stop as soon as the filling holds its shape.

5. Refrigerate until ready to assemble.
   
   

4. White Cream Cheese Frosting

Ingredients

• 4 oz (113 g) cream cheese, softened

• 2 cups (480 ml) cold heavy whipping cream

• 40–50 g powdered sugar

• 1 tsp vanilla extract

• Tiny pinch of salt

Instructions

1. Beat the softened cream cheese, powdered sugar, vanilla, and salt until smooth.

2. Slowly add the cold heavy cream while mixing on low speed.

3. Increase to medium speed and whip until firm enough to spread over the cake.

4. Stop as soon as the frosting holds its shape to avoid overwhipping.

5. Keep refrigerated until ready to use.