Ingredients

Coffee chiffon cake body

4 eggs

40g low-gluten flour

Milk 40g

Corn oil 40g

White sugar 40g

Coffee powder 12g

Taro paste

Lipu taro 1000g

Whip cream 120g

Milk 120g

Granulated sugar 40g

How to make taro box cake

Wash and cut the taro into cubes (remember to wear gloves!) and steam it in a steamer until soft and waxy. During this period, you can make the cake~

Separate the egg whites and egg yolks, beat the egg yolks, and add 10g of white sugar and corn oil in sequence. 40g, 40g milk, 12g coffee powder, 40g low-gluten flour, stir well before adding the next one

Beat the egg whites, add 10g white sugar in three batches each time, and beat until firm

Take out one-third of the egg whites and mix them evenly with the egg yolk paste. Pour all the mixed egg yolk paste into the egg whites and fold evenly.

Preheat the oven to 170 degrees, pour the mixed liquid into the baking pan, and heat it up and down to 170 degrees for 15 minutes

Mash the steamed taro into a puree and add light cream 120g, 120g milk, 40g sugar, mix evenly (add less sugar, you can adjust it according to your own taste)

Use the bottom of the box as the standard, cut out the cake body, and put the cake and taro paste in order. Each box requires about two slices of cake

The boxing is complete~