Taro Swirl Cake

Mix corn oil with milk and beat thoroughly until emulsified.

Sift in the low-gluten flour and stir evenly in a Z-shaped motion.

Add the egg yolk and mix evenly.

Add the egg whites to the sugar in three batches and beat until stiff peaks form.

Take one-third of the egg whites and fold it evenly into the egg yolk mixture, then pour everything into the remaining egg whites and fold until well combined.

Pour the batter into a baking pan lined with parchment paper.

When encountering the Midea oven, turn on the preheating function in advance and set it to 150 degrees. After the preheating beep sounds, place the baking tray in the middle layer of the oven. This oven bakes cake batter at a very suitable temperature and the coloring is also very good.

Bake for 22-25 minutes, take it out of the oven, hold the parchment paper, lift out the cake base, and let it sit for a while before peeling off the parchment paper.

Taro cream: Steam the taro and mash it into a paste, then add milk, white sugar, fresh cream, and purple sweet potato powder and mix evenly. Cut the cake sponge into four strips and spread the taro cream on top.

Roll them up one by one, wrap them in plastic wrap, and place them in the refrigerator to set.

After refrigeration, spread taro cream all over the surface, sprinkle with purple sweet potato powder, and decorate with cream flowers.

Keep refrigerated and sealed.