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Prep time
20 minutes
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Cook time
25 minutes
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Serves
10 people
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
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Ingredients
- for the cake:
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5
egg yolks
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1 teaspoon
vanilla extract
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30 grams
neutral oil
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20 grams
castor sugar
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80 grams
cake flour
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1/4 teaspoon
salt
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5
egg whites
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60 grams
castor sugar
- for the frosting:
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1 cup
mashed taro
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2 tablespoons
granulated sugar
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4 tablespoons
water
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1 teaspoon
taro powder (optional)
Directions
- for the cake:
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Preheat oven to 360 degrees Fahrenheit and line a 9 by 13 inch pan with parchment paper. Some creases are fine.
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In a large bowl, mix the egg yolks, vanilla, oil, milk, instant coffee powder, and the 20g of sugar together.
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Sift the flour and salt into a separate bowl and set aside.
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In the bowl of a stand mixer, beat the egg whites until frothy.
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Gradually add the 60g of castor sugar. Beat until stiff peaks form.
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Add the sifted flour into the egg yolk mixture and mix until completely combined.
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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
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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:
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Peel and cut 1 cup of taro root. Steam until fork tender and mash completely. Allow to cool completely.
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Then add the sugar and water until a frosting consistency forms.
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Cut the edges off the cake (and save them to snack on). Then cut in half, so that you have two squares.
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Spread a thin layer of the taro frosting and place the top layer of cake. Add more frosting to the top if you want.
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Add fresh fruit or whatever topping you like and enjoy!
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