Cassava Cake
Delicious creamy cassava cake with yema topping ingredients, condensed milk and yolk.
Servings: 8
Calories: 399kcal
Equipment
- round pan
- oven
Ingredients
- 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
Instructions
- 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.
Video
