Bogor Layer Cake with Taro and Vanilla
Ingredients
- 8 egg yolks, at room temperature
- 2 eggs, at room temperature
- 120 grams caster sugar or granulated sugar
- 60 grams all-purpose flour (medium protein) or low protein flour
- 1/4 teaspoon salt
- 150 grams unsalted butter or margarine, melted
- 2-3 teaspoons taro powder, depending on quality
- 1-2 teaspoons vanilla extract
- Buttercream frosting (make 1/3 of the shared recipe)
- Grated cheese as needed
Preparation
Preheat oven to 180°C.
Prepare two 18cm x 18cm x 7cm square pans. Grease with margarine and line with parchment paper.
Sift flour with salt and set aside.
Whisk eggs with sugar until pale, fluffy, and thick, similar to custard.
Add the flour mixture and gently stir with a spatula.
Add melted butter or margarine little by little and stir gently.
Divide the batter into two equal parts. Add 1-2 teaspoons vanilla extract to one part and 2-3 teaspoons taro powder to the other part. Stir gently.
Pour the batters into the prepared pans. Tap the pans 3 times on the counter to remove air bubbles.
Bake in the oven for 15 minutes with top and bottom heat. If browning too much, cover with aluminum foil.
Remove from oven and let cool.
Spread buttercream between the two cakes. Spread buttercream on top and sprinkle with grated cheese.
Cut into pieces and serve.
Notes
Use high-quality taro powder for better flavor and color.
If using margarine, there is no need to add salt.
