My dad seriously thinks too highly of my cake baking abilities. For his birthday, my intention was to bake him a Pandan Kaya Cake, something that's different from the usual cakes that I bake for the family. owever, he decided that he wanted a 'non-green' pandan kaya cake! That was kinda insane cos pandan is green! So after some discussion, I decided to give it a try: Yam Layer Cake.
I adopted the 'kaya' portion of the cake from Angel of Cook Bake Love. However, I made several modifications to her recipe as I realise that it didn't really work out to a smooth cake. I didn't use the French Cake Sponge method that she used but I stuck to my usual whole egg cake sponge method. The cake was still very soft! Also, she used very little thicker for the recipe so the cake took a real long time to set. Nevertheless, the taste and all was good! My family especially my dad LOVED the cake so much that my dad even had 2 slices of the cake!
This cake took me about an hour to bake and assemble but has a setting time of about an hour. This recipe yields a 9 inch cake.
Yam Layer Cake Recipe
This recipe yields a 9" cake
Ingredients:
SPONGE CAKE
100g plain flour
100g butter (I used LIV salted)
90g fine sugar (I've already reduced this)
4 eggs (I used 60g Seng Choon eggs)
YAM KAYA
(A)
800ml water
150g sugar (I've already reduced this)
A pinch of salt
2 tsp agar agar powder
(B)
300ml coconut milk
300g Thai Yam
(C)
100ml coconut milk
100ml water
120g Hoen Kueh flour
1 tsp yam liquid yam flavour (I got mine from PH)
A small bit of purple/violet gel food colouring (I used Wilton)
DECORATION
120ml whipping cream
1 1/2 tbsp dried dessicated coconut
Wilton gel food colouring
