This simple Swiss roll cake loaded with creamy, sweet and nutty taro filling is amazingly delicious. The soft and cottony cake layer with the purple cream is just heaven…
As mentioned on my previous post…here I am with another taro post, this time taro was made into a creamy and rich filling for Swiss roll cake.
If you are interested in learning more about taro root, please check my previous post…
– Why this cake is different?
Yes, you read it right, the filling of this cake is made with taro…taro can be used in savory or sweet dish, it is super versatile and packed with healthy elements in it.
– Can I find this kind of cake in Asian bakeries?
Yes, again, you can find taro filled cake (birthday cake) with layers of taro cream in between cake. They even decorate the cake in purple so you are aware of its flavor.
– Ready to try this unique taro filling?
- 500 g taro cut into small cubes of approximately ½ in
- 1 can low fat coconut milk
- 60 g sugar or more if you prefer a bit sweeter
- 3 eggs
- 35 g vegetable oil (I used sunflower)
- 30 g milk
- 1 teaspoon vanilla extract
- 60 g cake flour
- 1 pinch salt
- 6 g white vinegar
- 60 g sugar
In a medium pot add the taro and the coconut milk. Cook under medium heat for approximately 10 minutes.
Add the sugar and stir gently. Cook for another 5 to 10 minutes. At this point the taro will be soft and breaking/melting into the coconut milk.
If you like with little pieces of taro, remove from the heat and let it cool. If you like creamier, let it cook a couple more minutes and mashed the remaining pieces of taro into the cream.
Let the taro cream cool completely and store in the refrigerator.
Preheat oven at 275oF. Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.
In a small bowl, mix cake flour with salt., and set aside.
In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.
Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 15-18 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.
Flip the cake to another piece of parchment paper of silicone mat.
Peel the parchment paper from the cake and roll it. Let the cake cool.
Unroll the cake and spread a thin layer of the cooled taro filling. Roll back and wrap tightly with a plastic wrap.
Place the cake roll in the refrigerator for a couple of hours before serving.
– If you like this Swiss cake roll, you might want to look at these dessert recipes…