Taro Roll Cake

• Cool taro (after steaming/boiling) for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 1 tsp cornstarch (for cake batter)
• 0.33 cups all-purpose flour
• 4 tsp granulated sugar (divided between cake batter and meringue)
• 0.25 tsp baking soda
• 0.25 tsp salt (for cake)
• 3.5 tbsp whole milk
• 0.25 tsp vanilla extract
• 3 tbsp oil
• 0.5 tsp lemon juice
• 3 egg yolks
• 4 egg whites
• 3 drops purple food gel (for cake)
• 1.5 cups taro (steamed and cooled, cubed)
• 2 tbsp water (for filling)
• 1 tbsp cornstarch (for filling)
• 3 tbsp honey
• 2 tbsp heavy cream
• Pinch of salt (for filling)
• 1 drop purple food gel (optional, for filling)
• 1/4 tsp cream of tartar (optional)

1. 1In a clear glass bowl, sift cornstarch, all-purpose flour, part of the sugar, baking soda, and salt, then whisk thoroughly.
2. 2Add whole milk, vanilla extract, oil, lemon juice, and egg yolks to the dry ingredients and whisk until a thick, uniform yellow batter forms.
3. 3In a separate clear glass bowl, whip egg whites with an electric mixer, gradually adding the remaining sugar until stiff peaks are achieved to form a meringue.
4. 4Lighten the yellow batter by mixing in a small portion of the meringue, then gently fold in the remaining meringue with a wooden spatula until a smooth, airy, light yellow cake batter is obtained.
5. 5Divide the batter in half, then add three drops of purple food gel to one half and gently fold until a consistent light purple color is achieved, leaving the other half plain.
6. 6Transfer the purple batter into a plastic ziploc bag, seal it, and snip a corner to create a makeshift piping bag.
7. 7Line a rectangular baking pan with parchment paper, pour the plain cake batter into the pan, and spread it evenly across the bottom.
8. 8Pipe the purple batter in parallel lines across approximately two-thirds of the plain yellow batter, then use a wooden dowel to gently drag through the piped lines to create an ombré effect and tap the pan to remove air bubbles.
9. 9Bake the cake sheet for 16 minutes in an oven.
10. 10In a turquoise bowl, mash the steamed taro cubes thoroughly, then add water, cornstarch, and honey, mixing until a thick, greyish-purple paste forms.
11. 11Add heavy cream to the taro mixture and mix until the filling is smooth and creamy.
12. 12Place the inverted baked cake sheet (yellowish side up) on a clean surface, and evenly spread the creamy taro filling over the entire cake sheet, leaving a small border free along one long edge.
13. 13Carefully roll up the cake sheet from the long edge with the filling, gradually peeling off the parchment paper, then wrap the entire roll in parchment paper.
14. 14Refrigerate the wrapped roll for 2 hours to set.
15. 15After chilling, place the taro roll cake on a wooden cutting board and slice into individual portions using a serrated knife for serving.

These instructions are our analysis of the original video. Watch on YouTube →