The ingredients are as below,
for the cake , ingredients A
4 egg yolks
80ml water
70g caster sugar
1/2 tsp salt
120g super fine flour
11/2 tsp baking powder
1/2 tsp vanilla essence
1/2 cup corn oil
ingredients B
4 egg whites
1/2 tsp cream of tartar
70g caster sugar
for the yam filling
350g yam (cut and steamed and mashed whilst hot)
70g caster sugar
1/8 tsp salt
11/2 tbsp agar-agar powder
85g Hoen Kwe flour
2 coconut to make enough coconut milk(add water)
for decoration
300g whipping cream (whipped)
Some fondant flowers and leaves
Preheat the oven at 180 degrees C. Prepare a 8" round cake tin. In a mixing bowl whisk on high speed the egg whites, sugar and cream of tartar until stiff. Leave aside.
In another mixing bowl, whisk all the ingredients A until well mix. Combine beaten ed ingredients A and B. Pour the batter into prepared tin and bake for 35-40 minutes. Invert immediately and set aside to cool. Slice cake into 3 layers horizontally.
To prepare the yam filling, place all ingredients in a saucepan and cook until slightly thickened, of the fire. Divide the yam paste into 3 portions. Let cool.
To assemble the cake. Place a layer of the cake in a 8" loose-base cake tin and spread a thin layer of yam paste on the cake. Repeat process to the end, finishing with the paste on the top. Leave to set in the refrigerator.
Remove cake from cake tin. Spread sides and top of cake with whipped cream( i add a drop of purple colouring) I decorated with some of the fondant flowers that I made and do some piping . I bake this cake for my own wedding anniversary. I should have change the colour of the wording instead as the purple colour is not so clear. Well, learn from my own mistake.
I am quite satisfy with this cake especially the orange colour roses, so lovely. My piping were not good yet, I have to practice more on this.
The lovely and tasty yam paste in the cake
So nice and tasty yam layer cake. My whole family love it. Good!!
Thank you Amy Heng for the recipe.
