I made cassava tape cake without emulsifier but it was still soft and delicious

Hello foodies, happy Sunday...may we all always be in good condition and stay blessed.

Today I want to share with you that I made cassava tape cake which is super soft and soft. Usually I use sp or cake emulsifier, but today I made cassava tape cake without emulsifier.

So friends, I am one of the recipe writers on Cookpad Indonesia. one of the cooking communities. I also didn't expect that Cookpad was spread across many countries such as India, Colombia, USA, UK, Japan, Venezuela and many other countries. Maybe some friends here have joined Cookpad or have heard of it.

So last week there was a challenge (golden delight) with food made from yellow color. I decided to make this cake, I wanted to show and share with you how I made this cake.

I use the basic ingredient of tape.

tape is fermented cassava so that the texture becomes soft and the taste is sweet and slightly sour. Tape can be used for various types of food but is generally used for frying or as an ingredient in cakes, or as a drink mix. Tape is very popular in Indonesia, there are lots of fans because it tastes very good.

Let's get straight to the main topic, I want to show you the ingredients and how to make this tape cake.

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Material :

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250 grams of cassava tape
5 eggs
65 ml instant coconut milk
140 grams of wheat flour
150 grams of powdered sugar
150 grams of liquid margarine

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How ​​to make

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• First we have to remove the cassava tape wick like this. Melt margarine using the microwave for 15 seconds

• then we puree the tape and instant coconut milk using a blender or fork. For coconut milk, you can replace it with creamer, use 65 grams with the addition of 1 tablespoon water

• Once the tape is smooth we will start beating the eggs, add the eggs and sugar to the blender at high speed until fluffy.

• Gradually add the cassava tape and wheat flour, stir with a low speed mixer until mixed.

• Add the liquid margarine to the mixture then stir briefly until all the ingredients are mixed.

• Grease a baking pan with a thin layer of margarine. I used a sponge cake tin with a diameter of 18. Then pour the mixture into the tin, shake it before starting to bake.

• Bake in the oven at 160°c or 320°f for 50 minutes using top and bottom heat.

• Once cooked, beat again and wait to cool, remove from the tin.

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Results

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These are the ingredients and method for making this cassava tape cake which is very easy and the results are soft and delicious even though the texture is a little denser but this cake is very delicious.

This is the behind the scan of the photo of this cake.

I am learning to take good photos of food and continue to try to learn to be a good writer so that my writing can be well received by readers. I am grateful because since joining this foodies community I have become motivated and very enthusiastic to continue learning.

Thank you for the support from all of you. See you on my next blog. Bye bye