Coffee Chiffon Cake w/ Taro Filling

Directions

1. for the cake:
2. Preheat oven to 360 degrees Fahrenheit and line a 9 by 13 inch pan with parchment paper. Some creases are fine.
3. In a large bowl, mix the egg yolks, vanilla, oil, milk, instant coffee powder, and the 20g of sugar together.
4. Sift the flour and salt into a separate bowl and set aside.
5. In the bowl of a stand mixer, beat the egg whites until frothy.
6. Gradually add the 60g of castor sugar. Beat until stiff peaks form.
7. Add the sifted flour into the egg yolk mixture and mix until completely combined.
8. Fold 1/3 of the meringue (egg whites) into the egg yolk mixture. Fold in another 1/3. Add the rest of the meringue and fold. Make sure there are no streaks and that the batter is completely combined
9. Bake on the center rack of your oven for 25 minutes or until it bounces back when poked. Once done, allow to cool completely.

1. for the frosting:
2. Peel and cut 1 cup of taro root. Steam until fork tender and mash completely. Allow to cool completely.
3. Then add the sugar and water until a frosting consistency forms.
4. Cut the edges off the cake (and save them to snack on). Then cut in half, so that you have two squares.
5. Spread a thin layer of the taro frosting and place the top layer of cake. Add more frosting to the top if you want.
6. Add fresh fruit or whatever topping you like and enjoy!