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Taro Birthday Cake

4 large egg whites,

plus 50g granulated sugar
4 large egg yolks,

plus 50g granulated sugar
85g Cake flour
1 ½ tablespoons warm milk
1 ½ tablespoons butter or margarine melted

½ medium taro
¼ cup granulated sugar

Whipped cream frosting
1 ½ cups cold heavy cream
30g granulated sugar
½ teaspoons pure vanilla extract
1-2 teaspoons brandy



Preheat the oven to 320 F, 15 minutes before bake, with racks in the middle, butter the inside of a 8 inches cake round mold, and dust with flour, tapping out excess; set aside. Prepare a medium mixing bowl, sift together flour and sugar.

Using a clean bowl and balloon whisk, add the egg yolks, sugar and beat until pale color and heavy, about 13 minutes.

With a clean bowl and balloon whisk add and beat the egg whites until light and fluffy and then add sugar and continue to beat until medium-stiff peaks form, then use rubber spatula to gently fold in egg yolks mixture until just combined. Add the warm milk and melted margarine in, use a rubber spatula to gently fold in until combined.

Pour cake batter into the mold, and bake until the cake is golden brown and a cake tester inserted in the center comes out clean, about 30 minutes. Transfer cake mold to cool for 15 minutes. Invert it onto the rack and let cool for 3 hours or until cool completely.




Wash clean and peel off the taro, cut into ¼ inch thin slices half moon circle, place into a medium heatproof bowl. Using a deep saucepan and place in a wire rack about 3 to 4 inches height and fill in hot water up to the top of the wire rack, and place the taro bowl on top and cover a pan of simmering water cook about 15 to 20 minutes. Check and add hot water if needed. When taro cooked and become soft transfer to countertop and smash it using a thick stick, add sugar stir in evenly and make it into a taro paste. I also use a fine-mesh sieve by place in the taro paste and press hard using my thumb, the taro paste become more fine and smooth taste. Set aside.


Whipped cream frosting


Prepare a large bowl put some ice cubes in and place a glass bowl set in the ice bath, add cold heavy cream, sugar, pure vanilla extract and brandy in. whisk until the sugar has dissolved; beat until cream is smooth and has increased in volume become stiff, glossy peaks form. Refrigerate for 30 minutes.

Prepare the cake layers with frosting


Working with one layer at a time. Using a serrated knife, slice cake horizontally into 3 equal layers of the same height. Place the bottom layer on a round cardboard or a round plate.

Using an offset spatula, evenly spread a thin layer of the frosting over the cake top, place taro paste on it, and again evenly spread a thin layer of frosting over the taro paste.

Place the second cake layer and repeat step 2, and place the top last layer. Spread the frosting over the entire cake, using an offset spatula to make a crumb coat. Refrigerate for one hour.


Remove cake from the refrigerator. Using an offset spatula, evenly spread the frosting over the entire cake to create a smooth and uniform surface, decorate with fresh fruits on top of the cake. Ready to serve.

Keep in the refrigerator before using or storing.

Taro Birthday Cake

medium-stiff peaks form

let cool for 3 hours or until cool completely

slice cake horizontally into 3 equal layers of the same height

let rise in a warm place until doubled in size