White Lotus Root Cake
I suddenly got the idea to make white and black vegetable-based cakes! Black would be burdock root, and white...I decided to try lotus root, keeping to the root vegetable family!
Since lotus root becomes sticky and doughy when heated, I thought maybe I can use it instead of eggs. So I tried making an eggless cake with it - and it worked just as I thought it would!!
I used honey to sweeten it -- to contrast with the brown sugar syrup I used for the burdock root cake. This taste worked well in the lotus root cake.
I tried chopping up lotus root and mixing it in the batter, or slicing it and putting it on top, but it got soft and wasn't that good. The best method was to grate it and add it to the batter! I used honey to contrast it with the brown sugar syrup used in the burdock root cake, but regular sugar would be find too of course! If using sugar, mix in with the flour in Step 1!!
I actually made the cake shown in the photos using double the amount of ingredients. I made a slightly larger paper case than the one Ripiimama used. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by keke
White Lotus Root Cake
I suddenly got the idea to make white and black vegetable-based cakes! Black would be burdock root, and white...I decided to try lotus root, keeping to the root vegetable family!
Since lotus root becomes sticky and doughy when heated, I thought maybe I can use it instead of eggs. So I tried making an eggless cake with it - and it worked just as I thought it would!!
I used honey to sweeten it -- to contrast with the brown sugar syrup I used for the burdock root cake. This taste worked well in the lotus root cake.
I tried chopping up lotus root and mixing it in the batter, or slicing it and putting it on top, but it got soft and wasn't that good. The best method was to grate it and add it to the batter! I used honey to contrast it with the brown sugar syrup used in the burdock root cake, but regular sugar would be find too of course! If using sugar, mix in with the flour in Step 1!!
I actually made the cake shown in the photos using double the amount of ingredients. I made a slightly larger paper case than the one Ripiimama used. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by keke
Cooking Instructions
- 1
Put the flour and baking powder in a plastic bag, close it up with plenty of air in the bag, and shake to mix. This way you don't need to sift it.
- 2
Grate the lotus root: use your fingers to remove the thin membranes in the holes of the root. Preheat the oven to 180°C.
- 3
Combine the grated lotus root, honey, vegetable oil and soy milk.
- 4
Mix the flour combination from step 1 to the mixture from Step 3. It's hard to tell from the photo, but it's easier to cut a corner of the bag and add the contents to the bowl rather than opening the bag up.
- 5
Pour the batter into a lined cake pan. In the photo, I used a cake pan made with newspaper. If you're using a pound cake tin or a milk carton, the ingredient amounts listed above are fine!
- 6
Bake for about 20 minutes in a preheated 180°C oven. If a skewer stuck into the middle comes out clean, it's done. If you want the cake to have a whiter surface, bake covered with a piece of aluminum foil.
- 7
If you're topping the cake with lotus root chips: microwave thinly sliced lotus root for 25 minutes. If they're not crispy enough, heat on a grill (or similar).
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