Layered Tapioca Cake

 

Ingredients:

For the Sponge Cake:

3 large eggs, separated

¾ cup granulated sugar

½ teaspoon vanilla extract

¾ cup all-purpose flour

¼ teaspoon baking powder

Pinch of salt

For the Tapioca Filling:

• 1 cup water
• ½ cup milk
• ½ cup instant tapioca pearls
• ¾ cup granulated sugar
• 1 (13.5 oz) can coconut milk
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• For Whipped Cream Frosting (Optional):
• 1 cup heavy whipping cream, cold
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a square baking pan (8x8 inch or similar size).
2. Separate the egg whites from the yolks. In a large bowl, whisk the egg whites until frothy. Gradually add half of the granulated sugar (â…” cup) while whisking continuously, until stiff peaks form.
3. In another bowl, whisk together the egg yolks, remaining sugar (â…“ cup), and vanilla extract until light and fluffy.
4. Sift the flour, baking powder, and salt into a separate bowl. Gently fold the dry ingredients into the egg yolk mixture until just combined.
5. Using a rubber spatula, gently fold the egg whites into the batter in three batches, until incorporated without over-mixing.
6. Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake cool completely in the pan on a wire rack.
7. While the cake cools, prepare the tapioca filling. In a saucepan, combine water, milk, tapioca pearls, and sugar. Bring to a boil over medium heat, stirring constantly.
8. Reduce heat to low and simmer for 5-7 minutes, or until the tapioca pearls become translucent. Stir occasionally to prevent sticking.
9. In a small bowl, whisk together the coconut milk and cornstarch. Slowly whisk this mixture into the tapioca mixture in the saucepan. Cook for 1 more minute, stirring constantly, until the mixture thickens.
10. Remove the saucepan from heat and stir in the vanilla extract. Let the tapioca filling cool completely to room temperature.
11. Once the cake and filling are cool, assemble the cake. Cut the cooled sponge cake in half horizontally to create two layers.
12. Place one cake layer on a serving plate. Spread the cooled tapioca filling evenly over the cake layer. Top with the second cake layer.
13. For frosting (optional): In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream frosting over the top of the assembled cake.

Nutritional Information:

(Please note that this is an approximate nutritional value per slice and can vary depending on the specific ingredients used.)

• Calories: 350-400
• Fat: 15-20g
• Saturated Fat: 10-15g
• Carbohydrates: 40-45g
• Sugar: 30-35g
• Protein: 5g

Tips:

• For a richer flavour, use full-fat coconut milk in the tapioca filling.
• You can substitute fresh tapioca pearls (uncooked) for instant tapioca pearls. However, the cooking time will increase to about 15-20 minutes. Be sure to follow the package instructions for cooking times.
• If you don't have whipped cream frosting, you can dust the top of the cake with powdered sugar or use a simple glaze made with powdered sugar and milk.
• This cake is best enjoyed chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.