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Author Notes: This chiffon cake is incredibly light and flavorful, a perfect treat to bring for any occasion. This recipe is dairy-free! —Melissa Huang
Serves: 10 people
Prep time: 20 min
Cook time: 25 min
for the cake:
teaspoon vanilla extract
grams neutral oil
grams castor sugar
grams cake flour
grams castor sugar
- Preheat oven to 360 degrees Fahrenheit and line a 9 by 13 inch pan with parchment paper. Some creases are fine.
- In a large bowl, mix the egg yolks, vanilla, oil, milk, instant coffee powder, and the 20g of sugar together.
- Sift the flour and salt into a separate bowl and set aside.
- In the bowl of a stand mixer, beat the egg whites until frothy.
- Gradually add the 60g of castor sugar. Beat until stiff peaks form.
- Add the sifted flour into the egg yolk mixture and mix until completely combined.
- 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
- Bake on the center rack of your oven for 25 minutes or until it bounces back when poked. Once done, allow to cool completely.
for the frosting:
cup mashed taro
tablespoons granulated sugar
teaspoon taro powder (optional)
- Peel and cut 1 cup of taro root. Steam until fork tender and mash completely. Allow to cool completely.
- Then add the sugar and water until a frosting consistency forms.
- Cut the edges off the cake (and save them to snack on). Then cut in half, so that you have two squares.
- Spread a thin layer of the taro frosting and place the top layer of cake. Add more frosting to the top if you want.
- Add fresh fruit or whatever topping you like and enjoy!