Yam layer cake

Name: Yam layer cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: en
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

Dessert

4 servings

20 min

25 min

Very Easy

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Ingredients

Number of serving: 4

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

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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