Roll cakes are so pretty to look at, especially the ones that are highly decorated. It consists of a sponge cake filled with whipped cream, jam or icing and then rolled up. Japanese roll cakes are very light and fluffy. These cakes are usually filled with whipped cream and fruit. I love that they are not too sweet on the palate. This recipe is inspired by Cooking with Dog's matcha roll cake (Swiss roll).
4 egg whites
4 egg yolks
40g cake flour
1 tbsp vanilla extract
1 can of coconut milk, refrigerated
1 tbsp sugar for whipped cream
1 tsp of butter
1 tsp of vanilla extract, for taro mash
2 tbsp of sugar
1/4 tsp salt
Powdered Sugar for dusting
Food colouring, optional
Taro root is a starchy, potato-like vegetable with a brown skin and a light purple flesh. It cannot be eaten raw. It contains raphides, which are needle shaped crystals consisting of oxalic acid, which can be irritating when ingested. Cooking taro dissolves these crystals and renders it edible. Taro root has a sweet, mild nutty flavour and pairs well with coconut.
Aroy-D from Thailand is my favourite brand of coconut milk to use in cooking. There is more coconut solids than water in this brand, which produces a more creamy and pronounced coconut flavour.
Preheat oven to 325F
Sift cake flour three times.
In a bowl, beat 4 egg whites until foamy. Add half of the sugar (20g) and continue to beat until incorporated. Add the rest of the sugar (another 20g) and beat until stiff peaks.
In a separate bowl, lightly beat 4 egg yolks and sugar (40g) together until thick and creamy. Add vanilla extract and mix well.
Whisk flour into egg yolk mixture.
Fold meringue mixture into the egg yolk mixtures in thirds. Continue to fold until the mixture looks glossy and smooth.
Pour batter into a baking sheet lined with parchment paper.
Drop the pan a few times on the counter to remove excess air bubbles.
Cook for about 20 minutes, rotating baking sheet half way.
Remove from oven and drop the pan a few times to prevent cake from shrinking.
Remove cake onto a flat surface and cover with another baking sheet to cool.
Peel and steam taro until fork tender.
Remove the can of coconut milk from the fridge. Separate the creamy coconut solids from the liquids.
In a clean bowl, mash the taro with 1 tsp of the coconut liquid, butter, salt and sugar.
In a mixing bowl, add the coconut solids, 1 tsp of vanilla extract and sugar. Whip until creamy and smooth.
Fold whipped coconut cream into the mashed taro.
Release edges of the parchment paper on the cake and cover the top of the cake with another piece of parchment.
Carefully remove the paper from the bottom of the cake and place it on the bottom again and flip cake again.
Using a knife cut one side of the cake on a diagonal.
Place cream filling onto the cake, making sure the uncut side receives a thicker layer of filling as this is the center of the cake.
Roll cake tightly and place cake on seam side down and cover with plastic and refrigerate.
When ready to serve, sprinkle of powdered sugar.
I have peeled and diced the taro root roughly into equal pieces. In a steamer, allow the taro root to be cooked until fork tender. They should turn a pale purple colour. I’ve added purple food colouring, but that’s optional.
Make sure you have adequate space to flip the cakes and roll it up!
After you roll and refrigerate the cake for at least two hours, the coconut filling should solidify and become more firm. You can slice into the cake and try a piece of your creation!