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Taro Roll Cake Recipe
A beautiful purple taro sponge with creamy taro filling and coconut flakes - a Korean interpretation of this beloved Asian flavor.
Ingredients
For the Taro Sponge:
- 150g taro root, steamed and mashed
- 4 large eggs
- 80g granulated sugar
- 75g cake flour
- 30ml milk
- 20ml vegetable oil
- 1/4 tsp salt
- Purple food coloring (optional)
For the Taro Cream:
- 100g taro root, steamed and mashed
- 200ml heavy whipping cream
- 40g powdered sugar
- 1 tsp vanilla extract
- 2 tbsp coconut cream
For Decoration:
- Toasted coconut flakes
- Purple taro powder
- White chocolate shavings
Instructions
Prepare Taro:
- Steam taro root until tender, about 25 minutes.
- Mash until completely smooth and cool.
- Pass through fine sieve for smoothest texture.
Make the Taro Sponge:
- Preheat oven to 180°C (350°F). Line a 10x15 inch jelly roll pan.
- Beat eggs and sugar until thick and pale, about 5 minutes.
- Fold in mashed taro and food coloring if using.
- Sift flour and salt, fold into mixture in two additions.
- Mix milk and oil, fold into batter until just combined.
- Spread evenly in pan and bake for 10-12 minutes.
- Turn onto clean towel dusted with powdered sugar.
- Roll up with towel and cool completely.
Make Taro Cream and Assemble:
- Whip cream with powdered sugar and vanilla to soft peaks.
- Fold in mashed taro and coconut cream until smooth.
- Unroll cake and spread taro cream evenly.
- Sprinkle with toasted coconut flakes.
- Roll tightly and wrap in plastic.
- Refrigerate 2 hours before serving.
- Garnish with coconut flakes and dust with taro powder.
Taro Roll Mastery
Taro Preparation
Steam taro until very tender and mash while warm for the smoothest texture. Sieving removes any lumps.
Color Enhancement
Natural taro gives a subtle purple color. Add food coloring for more vibrant appearance if desired.
Coconut Touch
Toast coconut flakes lightly for extra flavor and crunch. The coconut cream adds richness to the filling.