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1
Preheat oven to 360 degrees Fahrenheit and line a 9 by 13 inch pan with parchment paper. Some creases are fine.
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2
In a large bowl, mix the egg yolks, vanilla, oil, milk, instant coffee powder, and the 20g of sugar together.
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3
Sift the flour and salt into a separate bowl and set aside.
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4
In the bowl of a stand mixer, beat the egg whites until frothy.
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5
Gradually add the 60g of castor sugar. Beat until stiff peaks form.
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6
Add the sifted flour into the egg yolk mixture and mix until completely combined.
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7
Fold 1/3 of the meringue (egg whites) into the egg yolk mixture. Fold in another 1/3. Add the rest of the meringue and fold. Make sure there are no streaks and that the batter is completely combined
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8
Bake on the center rack of your oven for 25 minutes or until it bounces back when poked. Once done, allow to cool completely.
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9
Peel and cut 1 cup of taro root. Steam until fork tender and mash completely. Allow to cool completely.
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10
Then add the sugar and water until a frosting consistency forms.
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11
Cut the edges off the cake (and save them to snack on). Then cut in half, so that you have two squares.
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12
Spread a thin layer of the taro frosting and place the top layer of cake. Add more frosting to the top if you want.
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13
Add fresh fruit or whatever topping you like and enjoy!
