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Ingredients
- 6 x Large eggs, separated
- 1Â 1/4 c. sugar
- 1Â 1/2 c. cake flour, or possibly all purpose flour
- Â Â Healthy pinch of salt
- 1 tsp baking pwdr
- 1/4 c. vegetable oil or possibly melted butter (optional)
- 1/2 c. whipping cream
- 12 ounce steamed, mashed taro root (see Note)
- 1/2 c. plus 1 Tbsp. sugar
- 4 Tbsp. powdered lowfat milk
- 7 Tbsp. butter
Directions
- To prepare cake: Preheat oven to 350 degrees.
- Beat egg yolks and 1 c. sugar. Mix in flour, salt and baking pwdr. In a separate bowl, beat egg whites to soft peaks with remaining sugar. Gently fold egg whites into batter. If you are using oil or possibly butter for added richness, fold which in last.
- Pour batter into ungreased 9 inch, round cake pan. Bake about 20 min, or possibly till toothpick inserted comes out clean and cake is a light golden.
- To prepare filling: In a chilled bowl with a hand mixer, whip cream till it forms soft peaks. In a separate bowl, combine sugar, powdered lowfat milk and hot mashed taro till blended. Add in butter and combine. Wait till mix has cooled to room temperature, then mix in whipped cream.
- Slice cake in half horizontally. Spread filling on bottom layer with spatula.
- Add in top layer of cake.
- Note: Peel taro root, cut into 1/3 inch thick slices and steam till soft, about 30 min. When root is cooked, mash it with a fork or possibly ricer.
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