⏱ 3 hours 🔥 258 kcal 🍰 10 servings
Recipe inspired by 小高姐的 Magic Ingredients & 复古米米
Pictorial Instructions
1 Cut off the skin of the taro root, and cut it into 1/2 inch cubes. Steam the taro on medium-high heat until soft, about 25 minutes.
2 Add beet powder, heavy cream, and condensed milk to the taro root, use a blender to blend until the mixture is smooth. Let it chill in the fridge.
3 Separate egg whites and yolks. Add oil and milk to the yolks, whisk until well combined.
4 Sift in cake flour to the yolk mixture, whisk until well combined.
5 Add cream of tartar to the egg whites, use a stand mixer or hand mixer to whisk until foamy. Add the sugar 1/3 at a time and continue to whisk the egg whites on high speed until stiff peaks are about to form. It took me about 3 minutes.
6 Fold half of the egg white mixture to the yolk mixture until just combined. Then add it to the rest of the egg white, fold until just combined.
7 Pour the batter to a parchment lined 13 x 18 inch baking sheet, spread the batter with an offset spatula, then drop the pan to the counter a few times to remove large air bubbles. Bake in pre-heated oven at 325 F (160 C) for 20-25 minutes.
8 Slip out the cake from the pan with the parchment paper and let it cool at room temperature for 15 minutes. Flip the cake over onto another piece of parchment paper and peel off the parchment paper that was on the bottom. Then flip the cake over again so that the golden side is on the top.
9 Cut off 1/2 inch of the cake on the four sides because the cake is dry on the edges and more likely to crack if not cut off. Carefully roll the cake up (golden side inside) with the parchment paper on the outside. I am using the shorter side as the base and it yields a 13-inch long cake roll. Let it cool at room temperature for about 30 minutes.
10 Unroll the cake, spoon the filling to the cake.
11 Spread the filling evenly on the cake using a spoon or offset spatula. Then roll the cake up again.
12 Let the cake set in the fridge for at least 1 hour before cutting.
Tips
1 You can find fresh taro, frozen raw taro, or frozen cooked taro from Asian stores. Use whichever you can find!
2 If you don't have a blender, you can just use a fork or a spatula to mash the taro root.
3 Beet powder adds a nice color to the filling, however, you can skip it or use other food coloring or even purple yam to make the filling.
4 The golden top side of the cake is more sticky than the bottom side of the cake and is easy to break. Having the golden side inside the cake will make it more pretty.
5 Roll the cake up when it's still a little warm. This will make the cake remember the roll shape and make it easier to roll up after adding the filling.
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