Cassava Cake
Delicious creamy cassava cake with yema topping ingredients, condensed milk and yolk.
Prep Time15 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert, Snack
Cuisine: Filipino
Keyword: cassava cake
Servings: 8
Calories: 399kcal
Author: Maricel
- 454 g frozen grated cassava thawed
- 400 ml coconut milk
- ½ cup granulated sugar
- 3 egg whites whipped into soft peaks
- 2 egg yolks beaten
- ½ tsp vanilla extract
- 1 tbsp margarine
- Banana leaf optional
Yema topping ingredients:
- 300 ml condensed milk
- 1 egg yolk
Preheat oven to 350°F. Line the round pan with banana leaf. Grease generously with margarine, set aside.
In a medium-size bowl, add thawed grated cassava,1/4 granulated sugar, beaten egg yolks, coconut milk, and vanilla. Mix until well combined.
In a separate bowl, whip egg whites add 1/4 sugar gradually and whip into soft peaks. Add and fold into the cassava mixture. Mix just until combined.
Pour the mixture in the prepared pan. Bake for 30 to 35 minutes or until the top is no longer wet.
Remove from the oven and pour the yema topping ingredients, condensed milk with egg yolk.
Bake for an additional 20 to 23 minutes until the top turn golden brown. Let it cool before slicing.
Calories: 399kcal | Carbohydrates: 56g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 86mg | Sodium: 101mg | Potassium: 426mg | Fiber: 1g | Sugar: 34g | Vitamin A: 267IU | Vitamin C: 13mg | Calcium: 133mg | Iron: 2mg