1. Beat the eggs into the cake bucket, add fine sugar and custard powder.
2. Put the bucket in the blender and mix slowly for 2 minutes.
3. Add the sifted flour, cake oil, and cornstarch flour, and stir slowly for 2 minutes.
4. Beat the cake until it expands to 3 times, pour in 50 ml of olive oil, stir well and stir slowly for 2 minutes.
5. Add the taro color sesame oil to the cake batter, and gently stir evenly with your hands.
6. Pour it into a baking pan that has been lined with paper and greased, and scrape it flat.
7. Put it into the preheated oven and bake for about 30 minutes. The oven is heated to 200 degrees and lowered to 180 degrees until the surface is golden. It can be out of the oven by lightly patting it with hands.
8. After baking the whole cake, wait for it to cool down before processing.
9. After it has cooled down, take a piece of cake of the right size and remove the skin on the back.
10. Put it on the cake paper and scrape the whipped cream
11. Roll the cake into a circle from the inside to the outside, and let it sit for 30 minutes to cut into pieces.
12. Sliced taro cake roll.
Tips:1. This cake can be made into other flavors, just modify the recipe.
2. If the bakeware at home is small, the formula can be halved until the ingredients of the formula can meet the size of the bakeware.
