Yam layer cake

Ingredients

• ingredients A
• 4 egg yolks
• 80 ml water
• 70 g caster sugar
• 1/2 tsp salt
• 120 g 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
• 70 g caster sugar
• 350 g yam
• 70 g caster sugar
• 1/8 tsp salt
• 11/2 tbsp agar-agar powder
• 85 g Hoen Kwe flour
• 2 coconut to make enough coconut milk
• 300 g whipping cream
• Some fondant flowers and leaves

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Preparation

• 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.

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