Yam Layer Cake Recipe

 

 

Ingredients

Chiffon cake

A:

4 egg yolks

80ml water

40g caster sugar

1/2 tsp salt

120g superfine flour or cake flour

1 1/2 tsp baking powder
1/2 tsp yam paste
1/2 cup corn oil

 

B:

4 egg whites

1/2 tsp cream of tartar

40g caster sugar

 

Yam Fudge

350g skinned yam (steam until soft and mashed whilst hot)

90g caster sugar (adjust to liking)

1/8 tsp salt

1 1/2 tbs agar-agar powder

85g Hoen Kwe flour

2x 50g packets of instant coconut milk powder- add water to make 1 litre of solution

1 tsp of Yam paste

For decoration

Whipping cream or

Desiccated coconut

 

Method

1. Cake: Preheat oven at 180'C. Place all ingredient (A) in a large bowl. Use a hand whisk to mix until combined and smooth. Set aside.

2. Place ingredients (B) in a mixing bowl and whisk at high speed until stiff. Combine egg yolk mixture of no. (1). Place into prepared tin and bake for 35-40 mins until tester comes out clean. Take out and invert cake pan immediately and set to cool. Slice cake into 4 layers horizontally.

3. Fudge: Blend yam with part of coconut milk with a blender and place all ingredients in a saucepan and cook until slightly thickened, off heat. Divide into four portions.

4. To assemble: Place a layer of cake into a 9'' loose base cake tin. I used a cake ring and place on the cake board. Spread a thin layer of fudge on the cake. Repeat process to the end. Leave to set in the refrigerator.

5. Remove cake from tin by slowly lifting the cake ring. Spread sides and top with remaining yam fudge or decorate with non-dairy whipping cream.

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