If I make this cake 1 day in advance, should I assemble/frost and keep in the fridge? Or would you recommend keeping the layers separate and frost day of. Also I’m upscaling this recipe to a 10 inch. Do you have any tips? Thank you!
Yes, you can definitely frost and assemble this 1 day in advance. Once it is assembled, just keep it in the cake box and leave it in the fridge. I never made a 10" one before and I think making it with 6 eggs will be "safer" for a good rise: • 6 eggs • 90g Cake flour • 15g Sweet potato powder • 135g Milk • 42g Veg. Oil • 105g Sugar • 1/2 tsp Cream of tartar I recommend in crease the baking time as well. 300F for 45 minutes then increase temperature to 320F for 5-10 minutes. Test it with a skewer to make sure it is done. As for whipped cream and taro paste, I think you can just double the recipe. All the best! ☺
@@tse_bakery_9582thank you so much! I ended up just doubling the recipe for a 10 inch and it only made enough for two layers. It also concaved a at the bottom a bit while it was cooling upside down, maybe due to the large size or something I did. I ended up having to do another layer just using the standard measurements, so your upcsale measurements were spot on! Kept the layers Saran wrapped on the counter overnight and assembling now. Thanks for the great recipe!
@@Gooseymama You're welcome! I'm so happy that you found a way to make it works for you! As for the concave problem, it is most likely due to over-beating the egg whites or over-mixing the batter when combining the egg whites into it. Practice makes perfect ☺
I love it 😊
Thank you!! ☺ I'm glad you enjoyed it! ☺☺
Bravo madame quelle délicatesse 👏 et ça change comme parfum😉
Merci! ☺🥰
If I make this cake 1 day in advance, should I assemble/frost and keep in the fridge? Or would you recommend keeping the layers separate and frost day of. Also I’m upscaling this recipe to a 10 inch. Do you have any tips? Thank you!
Yes, you can definitely frost and assemble this 1 day in advance. Once it is assembled, just keep it in the cake box and leave it in the fridge. I never made a 10" one before and I think making it with 6 eggs will be "safer" for a good rise:
• 6 eggs
• 90g Cake flour
• 15g Sweet potato powder
• 135g Milk
• 42g Veg. Oil
• 105g Sugar
• 1/2 tsp Cream of tartar
I recommend in crease the baking time as well. 300F for 45 minutes then increase temperature to 320F for 5-10 minutes. Test it with a skewer to make sure it is done.
As for whipped cream and taro paste, I think you can just double the recipe.
All the best! ☺
@@tse_bakery_9582thank you so much! I ended up just doubling the recipe for a 10 inch and it only made enough for two layers. It also concaved a at the bottom a bit while it was cooling upside down, maybe due to the large size or something I did. I ended up having to do another layer just using the standard measurements, so your upcsale measurements were spot on! Kept the layers Saran wrapped on the counter overnight and assembling now. Thanks for the great recipe!
@@Gooseymama You're welcome! I'm so happy that you found a way to make it works for you! As for the concave problem, it is most likely due to over-beating the egg whites or over-mixing the batter when combining the egg whites into it. Practice makes perfect ☺
may i know why do u use two eggs instead of three? thank you!
Because I want to have almost the same amount of taro paste and cake in this one ☺more taro root flavor since I'm calling it a taro cake 🤣