How to Make Blender Tapioca Cake
A fluffy and also compact cake with the texture of tapioca. This cake is divine, perfect for enjoying with an afternoon coffee. Let's learn it!
Equipment
- Blender
- Oven
Ingredients
- 3 units of Egg
- 6.76 oz Coconut Milk (200 ml)
- 1/4 cup Oil 2 fl oz (60 mL)
- 1 and 1/3 cups Sugar 8.5 oz (240 g)
- 1 cup Tapioca Starch 5.3 oz (150 g)
- 1 cup Wheat Flour 4.2 oz (120 g)
- 1 tbsp Baking Powder 0.53 oz (15 g)
Instructions
- Put the eggs, coconut milk, oil, sugar, and tapioca starch in the blender
- Blend for 1-2 minutes
- Add the wheat flour and blend for just 10 seconds
- Turn off the blender and add the baking powder. Mix with an egg beater
- Pour into an oiled tube pan and sprinkle sugar on the top. The one I'm using has a central hole and is 8.3 inches (21 cm) in diameter
- Bake in a preheated oven at 392°F (200ºC) for about 40 minutes
- Unmold from warm to cool
Notes
