White Lotus Root Cake

1. 1

   Put the flour and baking powder in a plastic bag, close it up with plenty of air in the bag, and shake to mix.

2. 2

   This way you don't need to sift it.

3. 3

   Grate the lotus root: use your fingers to remove the thin membranes in the holes of the root.

4. 4

   Preheat the oven to 180C.

5. 5

   Combine the grated lotus root, honey, vegetable oil and soy milk.

6. 6

   Mix the flour combination from step 1 to the mixture from Step 3.

7. 7

   It's hard to tell from the photo, but it's easier to cut a corner of the bag and add the contents to the bowl rather than opening the bag up.

8. 8

   Pour the batter into a lined cake pan.

9. 9

   In the photo, I used a cake pan made with newspaper.

10. 10

    If you're using a pound cake tin or a milk carton, the ingredient amounts listed above are fine!

11. 11

    Bake for about 20 minutes in a preheated 180C oven.

12. 12

    If a skewer stuck into the middle comes out clean, it's done.

13. 13

    If you want the cake to have a whiter surface, bake covered with a piece of aluminum foil.

14. 14

    If you're topping the cake with lotus root chips: microwave thinly sliced lotus root for 25 minutes.

15. 15

    If they're not crispy enough, heat on a grill (or similar).

No additional tips available.