Bolu Tape (Tapai Cake)
Tapai Cake or Bolu Tape is an irresistible, soft, fluffy, moist, buttery, melt-in-your-mouth treat with the unique signature fermented cassava flavor.
Servings: 1 9 inch/22 cm square cake
Ingredients
- 10.5 oz (300 gr) cassava tapai/fermented cassava
- 1 cup (225 gr) unsalted butter, room temperature
- 1 cup (200 gr) granulated sugar, divided
- 5 eggs, divided
- 1 tsp vanilla extract
- 1 1/2 cups (180 gr) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Topping Options
- Grated cheddar cheese
- Raisins
- Chocolate chips
- Slivered almonds
Instructions
- Preheat oven to 340F/170°C. Grease and line the bottom of a 9-inch/22 cm square pan with parchment paper. Set aside.
- Separate eggs into egg yolks and egg whites. Refrigerate the egg whites.
- Mash tapai – Remove the hard spine in the middle of the cassava tapai. Mash tapai with a fork until smooth. Set aside.
- Mix wet ingredients – With a stand mixer fitted with a paddle attachment or a hand mixer, cream together butter and 1/2 cup sugar (100 gr) on medium-high speed until white and fluffy. Scrape down the sides of the bowl with a spatula. Add egg yolk, vanilla extract, and mashed tapai. Beat on medium speed until well combined.
- Add dry ingredients – Sift in all-purpose flour, baking powder, and salt. Beat on low speed until the dough comes together. Scrape down the sides of the bowl with a spatula. Set aside.
- Beat egg whites – Add cold egg whites into a clean mixing bowl. Make sure there is no oil or water in the bowl. Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the egg whites on medium-high speed until foamy and bubbly. Slowly add 1/2 cup granulated sugar (100 gr), little by little while the mixer runs. Once all the sugar has been added, increase the mixer speed to high and beat until stiff peaks and glossy. Turn the whisk upside down and those peaks should point straight up without collapsing at all.
- Fold batter – Add 1/3 egg whites into the tapai mixture and fold in gently until incorporated. Then, fold in another 1/3 egg whites into the mixture. Lastly, pour the remaining egg white and fold until well combined.
- Pour and spread the batter into the prepared pan. Flatten the top with the spatula and tap on the counter a couple of times to release the air bubbles.
- Top with toppings (optional). If using raisins, make sure to soak them for 10-15 minutes before using them.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 15 minutes before removing it from the pan. Cool completely on a cooling rack before serving.
Nutrition
Serving: 1whole cake | Calories: 4229kcal | Carbohydrates: 488g | Protein: 66g | Fat: 229g | Saturated Fat: 136g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 61g | Trans Fat: 8g | Cholesterol: 1365mg | Sodium: 2127mg | Potassium: 1671mg | Fiber: 13g | Sugar: 210g | Vitamin A: 7500IU | Vitamin C: 63mg | Calcium: 751mg | Iron: 15mg