This Taro Roll Cake is a fluffy and tender Asian chiffon cake rolled with fragrant, creamy homemade taro paste.
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This Taro Swiss Roll Cake is a delicious dessert that combines the subtle sweetness and nutty aroma of taro with the soft, pillowy texture of a classic Asian chiffon cake.
Taro lover's dream: the cake is filled with homemade taro paste, which gives the cake its natural taro flavor and hue.
No artificial coloring: just steamed taro and a touch of purple sweet potato powder for a natural pastel purple.
Soft & flexible sponge: based on my Perfect Swiss Roll Cake recipe, which yields a light and fluffy cake with no cracks.
Light yet indulgent: creamy, yet light texture that will have you coming back for more.
Ingredients you'll need
For the Taro paste filling:
- taro root: peeled and cubed; fresh or frozen
- condensed milk: or granulated sugar, to your taste
- coconut oil: or coconut milk
- purple sweet potato powder: optional, for purple color
For the Swiss Roll cake:
- eggs: white and yolks separated, while cold
- vegetable oil: adds moisture
- whole milk: for moisture
- vanilla extract: for extra flavor that complements the taro
- cake flour: sifted; or all-purpose flour with a little cornstarch; helps keep the cake soft and tender
- granulated sugar: for sweetness
- cream of tartar: or lemon juice
Where to find?
You can find taro root in Asian supermarkets or large chain grocery stores. It can come frozen in packages as well.
How to make taro Swiss roll cake
Make the Taro paste:
Place the cubed taro in a pot filled with boiling water.
Cook the taro for 15-20 minutes, or until fork-tender.
Drain the taro and while hot, mash the mixture with a fork (or potato masher).
While the taro is still hot, add in the coconut oil, condensed milk/sugar and mix until combined. (Note: if you prefer a purple hue to the taro mixture, you can add in a little purple sweet potato powder).
Note: if you prefer a smooth texture, you can run it through a food processor or high-powered blender.
Let cool and store in an airtight container in the fridge until ready to use.
Bake the Swiss Roll Cake:
Line a 9x13" tray with parchment.
Separate egg whites and yolks.
Whisk yolks with sugar, oil, milk, vanilla, then sift in flour.
Beat egg whites with cream of tartar, gradually adding sugar, until soft peaks form.
Gently fold whites into yolk mixture in thirds.
Pour batter into tray, tap to release air bubbles, and bake at 375°F for 14-15 minutes until golden and springy.
Drop the cake pan from a small height to prevent shrinkage, then cool on a rack until slightly warm.
Assemble the roll:
Once the cake is slightly warm (not hot), spread a thin, even layer of taro paste over the cake.
Carefully roll the cake, using parchment to guide.
Wrap tightly in parchment or plastic wrap.
Chill in the fridge for 1-2 hours to set.
How to serve
Use a sharp serrated knife to cut the taro roll cake into slices and serve.
How to store
Store the rolled cake covered in an airtight container in the fridge for up to 3 days.
Freeze individual slices wrapped in plastic wrap for up to 1 month.
Expert tips
You can either steam or boil the taro. Steaming the taro will make the texture a little drier. For a smoother, creamier paste, boil the taro.
Letting the taro paste sit in the fridge overnight will stiffen it up, due to its natural starches.
For a lighter taro filling, fold in some whipped cream.
Dip the knife in warm water and wipe dry in between slices for clean cuts.
Other delicious taro recipes you may like
Other roll cake recipes you may like
Did you make this recipe?
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Taro Roll Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Instructions
Make the Taro paste:
- Place the cubed taro in a pot filled with boiling water.
- Cook the taro for 15-20 minutes, until fork-tender.
- Drain the taro and while hot, mash the mixture with a fork (or potato masher).
- While the taro is still hot, add in the coconut oil, condensed milk/sugar and mix until combined. (If you prefer a purple hue, you can add in purple sweet potato powder).
- Note: if you prefer a silky smooth texture, you can run it through a food processor.
- Let cool and store in an airtight container in the fridge until ready to use.
Bake the Swiss Roll Cake:
- Line a 9"x13" tray with parchment.
- Separate egg whites and yolks.
- Whisk yolks with sugar, oil, milk, vanilla, then sift in flour.
- Beat egg whites with cream of tartar, gradually adding sugar, until soft peaks form.
- Gently fold whites into yolk mixture in thirds.
- Pour batter into tray, tap to release air bubbles, and bake at 375°F/191°C for 14-15 minutes until golden and springy.
- Drop the cake pan from a small height to prevent shrinkage, then cool on a rack until slightly warm.
Assemble the roll:
- Once the cake is slightly warm (not hot), spread a thin, even layer of taro paste over the cake.
- Carefully roll the cake, using parchment to guide.
- Wrap tightly in parchment or plastic wrap.
- Chill in the fridge for 1-2 hours to set.
- When ready to serve, use a sharp serrated knife to cut into slices.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Healthy World Cuisine
Your roll cakes are always fabulous. However, this taro cake is sublime. Rich and delicious taro filling with the light and airy cake- the perfect combo.
Michelle
Thank you Bobbi -- it's a great way to use up any leftover taro paste! 🙂
Ben | Havocinthekitchen
Your roll cakes are always beautiful and so neat! Another great version, with an intriguing filling.
Michelle
Thank you Ben -- taro has an earthy, sweet flavor -- you'll have to give it a try!
Raymund | angsarap.net
This Taro Roll Cake looks absolutely dreamy! I love that you kept it naturally purple with taro and a touch of sweet potato powder, it’s like dessert and art in one.
Michelle
Thanks Raymund, it's one of our favorite flavor combos! 😀