Ingredients:
1 cup whipping cream
12 ounces steamed mashed taro root ( see Note)
1/2 cup sugar
4 tablespoons powdered milk
6 tablespoons butter
2 eggs
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup skim milk
1 teaspoon margarine
Directions:
Method: To prepare cake: Preheat oven to 350 degrees.
Beat egg yolks and 1 cup sugar.
Fold in flour, salt and baking powder.
In a separate bowl, beat egg whites to soft peaks with remaining sugar.
Gently fold egg whites into batter.
If you are using oil or butter for added richness, fold that in last.
Pour batter into ungreased 9 inch, round cake pan.
Bake about 20 minutes, or until toothpick inserted comes out clean and cake is a light golden brown.
To prepare filling: In a chilled bowl with a hand mixer, whip cream until it forms soft peaks.
In a separate bowl, combine sugar, powdered milk and warm mashed taro until blended.
Add butter and combine.
Wait until mixture has cooled to room temperature, then fold in whipped cream.
Slice cake in half horizontally.
Spread filling on bottom layer with spatula.
Add top layer of cake.
Note: Peel taro root, cut into 1/3 inch thick slices and steam until soft, about 30 minutes.
When root is cooked, mash it with a fork or ricer.
Servings: 10
Time preparation: 20 min.
Time total: 50 min.