Yummy and not greasy taro cake, taro lovers, please check out the recipe

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  1.Wash taro and purple sweet potato , peel and cut into small pieces, put in a pot and steam for about 30 minutes until completely cooked

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  2. Take it out and pour it into a basin.Add white sugar while it is hot.Mix well with a spoon.Press the taro and purple sweet potato into a puree.Stir evenly.Add the cream in two batches and beat with an electric beater.Beat the eggs with a whisk

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  3.Pour in the basin Add corn oil, milk, and 20g white sugar, stir evenly

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  4.Sift in low-gluten flour, fruit and vegetable powder, and stir evenly

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  5.Add egg yolk and continue to mix well

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  6. Pour lemon juice into the egg whites, add 60g of white sugar in three batches and beat until wet peaks

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  7.Add one-third of the meringue into the egg yolk batter, mix evenly with a rubber spatula, continue to add the remaining meringue, and mix evenly

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  8.Take a 28x28cm baking pan, Cover with greaseproof paper, pour in the cake batter, use a scraper to smooth it out, and tap out the air bubbles

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  9. Preheat the oven to 150°C and bake for about 25 minutes.Take it out

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  10.After the cake cools, cut it into 4 parts evenly and set aside

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  11. Beat the light cream and white sugar until 7 and distribute.

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  12.Take a piece of cake embryo, use a spatula to evenly spread a layer of prepared purple potato taro Mud Sauce

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  13.Put in another piece of chili Wind the cake base, flatten it, apply whipped cream on the surface, and sprinkle with your favorite dried fruit pieces