{"id":1616,"date":"2026-01-06T21:37:57","date_gmt":"2026-01-06T21:37:57","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1616"},"modified":"2026-01-06T21:38:59","modified_gmt":"2026-01-06T21:38:59","slug":"taro-cake","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2026\/01\/06\/taro-cake\/","title":{"rendered":"Taro Cake"},"content":{"rendered":"\r\n\r\n
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Taro Cake<\/h4>\r\n
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<\/i> January 6, 2026<\/div>\r\n <\/div>\r\n
\r\n <\/i>Print This<\/a>\r\n <\/div>\r\n

By: Lily<\/span><\/p>\r\n

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Ingredients<\/h5>\r\n
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  • Sponge Cake<\/li>\r\n
  • 4 large eggs, white and yolks separated<\/li>\r\n
  • 9.5 tablespoons Domino granulated sugar, sifted once<\/li>\r\n
  • 3 tablespoons milk, at room temperature<\/li>\r\n
  • 1\/2 teaspoon vanilla extract<\/li>\r\n
  • 14 tablespoons cake flour, sifted 3 times<\/li>\r\n
  • 2.3 tablespoons butter, melted<\/li>\r\n
  • Taro filling<\/li>\r\n
  • 450g peeled giant taro<\/li>\r\n
  • 1.5 TB unsalted butter, melted<\/li>\r\n
  • 9~10 TB Domino sugar<\/li>\r\n
  • 3 TB coffee creamer<\/li>\r\n
  • Egg pudding<\/li>\r\n
  • 1 1\/2 cup water<\/li>\r\n
  • 1 1\/2 cup milk<\/li>\r\n
  • 2 packets unflavored gelatin<\/li>\r\n
  • 6 egg yolks<\/li>\r\n
  • 3\/4 cup Domino granulated sugar<\/li>\r\n
  • 1 tsp vanilla extract<\/li>\r\n
  • Whipped cream frosting<\/li>\r\n
  • 1 cup cold heavy whipping cream<\/li>\r\n
  • 2 cups Domino confectioners\u2019 sugar<\/li>\r\n
  • 1\/2 tsp vanilla extract<\/li>\r\n
  • 1\/2 c taro powder<\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n
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    Directions<\/h5>\r\n
      \r\n
    • \r\n Step 1<\/span>\r\n To make the sponge cake, preheat oven to 350F. Line circular cake pan with parchment paper or grease with butter, then lightly coat the pan with flour. <\/span>\r\n <\/li>\r\n
    • \r\n Step 2<\/span>\r\n Add sugar to the egg whites, and beat the egg whites until they are stiff and glossy.<\/span>\r\n <\/li>\r\n
    • \r\n Step 3<\/span>\r\n \u2022 Add the egg yolks to the egg white mixture, and gently whisk until the yolks are incorporated.<\/span>\r\n <\/li>\r\n
    • \r\n Step 4<\/span>\r\n Add the milk, vanilla extract, and flour (in that order) to the batter and gently fold them into the batter with a spatula. Fold in the melted butter until it is well combined.<\/span>\r\n <\/li>\r\n
    • \r\n Step 5<\/span>\r\n Pour the cake batter into the prepared cake pan, and get rid of any air bubbles in the batter by dropping the pan on the counter once or twice.<\/span>\r\n <\/li>\r\n
    • \r\n Step 6<\/span>\r\n Bake the cake for 25 to 30 minutes. The cake is done when it is golden brown and springs back when pressed lightly. Let the cake cool completely on a wire rack. Run a blade around the inside of the pan to loosen the cake, and remove.<\/span>\r\n <\/li>\r\n
    • \r\n Step 7<\/span>\r\n To make taro filling, cut taro into think slices and steam\/boil until softened. Use a fork to mash the slices until you get the consistency you wish. Depending on whether you want a chunky filling or a smooth filling. Mix in unsalted butter, sugar, and coffee creamer while taro filling is still hot. Allow to cool down.<\/span>\r\n <\/li>\r\n
    • \r\n Step 8<\/span>\r\n To make egg pudding, Bring water and milk to a boil. Pour in sugar and stir until dissolved. Allow to cool slightly and pour in gelatin. Stir until dissolved. In another bowl, beat egg yolks and pour into the water and milk mixture. Add vanilla extract. Pour mixture through a sieve. Put into mold and allow to cool before placing in the refrigerator. Chill for at least 2 hours.<\/span>\r\n <\/li>\r\n
    • \r\n Step 9<\/span>\r\n To make whipped cream frosting, in a mixing bowl, beat the cold heavy whipping cream until slightly thicken. Sift in confectioners\u2019 sugar and whisk until stiff peaks. Flavor with vanilla extract and taro powder.<\/span>\r\n <\/li>\r\n <\/ul>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/div>\r\n \n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1616","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1616"}],"version-history":[{"count":2,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1616\/revisions"}],"predecessor-version":[{"id":1618,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1616\/revisions\/1618"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}