Taro Cake

Making this cake, I  got excited because at the end of last year I tasted a taro cake from Parramatta. I've been feeling like some for a few months, and finding a recipe for one I thought my craving would be cured. I was dissapointed with the end result. It was like something was missing, so maybe a little bit of vanilla should be added. 

Taro

*egg yolk mixture:

- 6 egg yolks

- 150g mashed taro

- 150g evaporated milk                             

- 1/4 teaspoon salt

- 60ml vegetable oil

- 1 teaspoon taro paste *see note #1*

- purple food colouring

- 50g caster sugar

- 180g cake flour *see note #2*

*Egg white mixture:

- 6 egg whites

- 1/2 teaspoon cream of tartar  

- 100g caster sugar

1. Mix all the egg yolk mixture ingredients together until smooth.

2. Whisk the egg whites with the cream of tartar and gradually add the sugar, until stiff peaks form. 

3. Fold the stiff egg white mixture into the egg yolk mixture.

4. Bake in a pre heated oven of 170 degrees celcius for 45 minutes. 

NOTES:

#1: To make taro paste, mash a little bit of taro up and add a tiny splash of olive oil and a pinch of    sugar and mix well.

#2: Cake flour is not available in Australia, so I looked it up on Google. It said that a lot of people use self raising flour in its place, but it isn't right. To make cake flour, you have to mix cornflour and plain flour together... 1 part cornflour to 3 parts plain flour. So for this recipe, 180g of cake flour would be 60g cornflour and 120g plain flour.