Yam cake



I read this delicious recipe from Aunty Yochana blog quite some time back. I wanted to try it but because the recipe called for 5 eggs put me off. I decided that I could substitute the sponge cake base with a cake mix which was readily available here in Perth. The Coles supermarket vanilla favoured cake mix cost only AUD0.85 cents and only required one egg and 3/4 cup of milk (180ml).
The cake turned out just as good.

Cake Base
1½ cup Plain Flour
½ cup or 120g butter2 tsp baking powder
145g caster sugar
2 eggs
3/4 cup (180ml) milk
½ tsp salt


For Fillings:
400 gm. Yam - steam and mashed into puree
80 gm. sugar
240 gm. fresh milk
40 gm. butter
40 gm. santan powder (coconut powder)
240 gm. whipped cream ( how to make)

Method:

1.  Sift together the flour, salt and baking powder
2.  In a mixture, beat butter and sugar till white and fluffy.
3. Add in eggs one at a time.
4. Finally add the sifted flour to the cream mixture alternately with milk. Stir until  just blend to ensure a smooth light batter.
5. Pour into baking tin and bake at 350degress F(175 degrees C) for 55 mins or until cake springs back when lightly touched. Remove from pan and allow to cool.

6.Slice cake into 3 layers.

To make the filling:
1. Melt butter and sugar over medium heat till sugar is dissolved. Add in yam puree, coconut powder and milk. Stir till almost dry. Leave to cool.
2. Place 1 layer of sponge cake onto a cake board.
3. Spread 300 gm. yam mixture on top and spread till evenly distributed.
4. Cover the yam mixture with a layer of sponge cake.
5. Spread cake with 100 gm. of whipped cream.
6. Cover with the 3rd layer of sponge cake. Spread some whipped cream on top.
7. Stir the balance 100 gm of whipped cream with the balance yam mixture. Spoon into piping bag fitted with a plain nozzle and pipe on top of cake.
8. Chill in fridge. You can decorate the cake with some sieved cocoa powder if you like.


For more info please also visit my website Yam cake

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