Indulge in the delightful fusion of Thai flavors and delicate chiffon cake texture with this irresistible Taro Custard Chiffon Cake recipe. Imagine the subtle sweetness of taro interwoven with the creamy richness of custard, all encased in a light-as-air chiffon cake. This recipe expertly balances the earthy notes of taro with a touch of vanilla, creating a truly unforgettable dessert experience. The unique combination of flavors and textures makes this cake perfect for any occasion, from casual afternoon tea to elegant gatherings.
This recipe expertly guides you through each step, ensuring a perfectly risen, moist, and flavorful cake every time. From preparing the custard base to achieving the perfect chiffon texture, we'll walk you through the process step-by-step, leaving no room for confusion. Ready to create this culinary masterpiece? Let's dive into the detailed instructions below.
Tools Needed
- Pan
- 8x8 1/2 inch baking pan
- Whisk
- Mixer
- Spatula
- Oven
Ingredients
- Sugar: 1 tablespoon
- Water: 1 tablespoon
- Coconut milk: 250 ml
- Tears (or sugar): 7 tablespoons
- Salt: a pinch
- Eggs: 3
- Curry paste: to taste
- Cake flour: as needed
- Oil: 3 tablespoons
- Suea Pla Suk (fish sauce): 2 tablespoons
- Food coloring: as needed
Step-by-Step Instructions
Step 1. Prepare the Caramel and Custard
- In a pan over high heat, add 1 tablespoon of sugar and 1 tablespoon of water. Boil until brown and caramel-colored.
- Pour caramel into the baking pan and let it set.
- Combine coconut milk, 7 tablespoons of tears (or sugar), a pinch of salt, and 3 eggs. Blend thoroughly. (79.72, 98.71, 120.02)
- Add curry paste to the taro custard mixture.
Step 2. Make the Chiffon Cake Batter
- Separate egg yolks and egg whites.
- Combine egg yolks with tears, coconut milk, oil, salt, and Suea Pla Suk. Mix well. (177.31, 190.27)
- Add food coloring to the egg yolk mixture.
- Sift cake flour into the egg yolk mixture and stir until smooth.
- Beat egg whites with sugar until soft peaks form.
- Gently fold the egg whites into the egg yolk mixture in three additions.
Step 3. Bake and Cool
- Pour batter into the prepared pan over the set caramel.
- Bake at 170°C for 60 minutes.
- Let the cake cool completely before removing from the pan.
Step 4. Serve and Decorate
- Cut and serve. Decorate as desired. (440.749, 466.759)
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Use high-quality ingredients for the best results.
- Ensure the caramel sets completely before adding the batter.
- Gently fold the egg whites into the batter to avoid deflating.
- Let the cake cool completely before removing it from the pan to prevent it from crumbling.
Nutrition
- N/A
FAQs
1. Can I substitute the taro powder with fresh taro?
Yes, but you'll need to cook and puree it first. Adjust the liquid accordingly as fresh taro contains more moisture.
2. My chiffon cake collapsed. What went wrong?
This often happens due to overmixing the batter or opening the oven door too early. Ensure you gently fold the batter and avoid jarring the pan during baking.
3. How can I store the leftover cake?
Store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. It's best enjoyed at room temperature.
This Thai Taro Custard Chiffon Cake is a delightful treat that beautifully balances delicate textures and unique flavors. We hope you enjoyed this step-by-step guide and that your cake turned out perfectly. Now, go ahead and impress your friends and family with this delicious creation!