Yam Layer Sponge Cake Recipe

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Yam Layer Sponge Cake

Baking Summary

  • Oven Temperature : 180°C
  • Baking Duration : 40 - 45 minutes
  • Mould Size : 9"

    • Ingredients

    Yam Cake

    A

  • 50 g of Instant Jelly
  • 150 g of Sugar
  • 50 g of Hoen Kwe Flour

    • B

  • 120 g of Eggs
  • 1 tsp of Yam Paste

    • C

  • 400 ml of Coconut Milk
  • 900 ml of Water
  • Few Drops of Purple Coloring

    • Preparation

    1. Mix ingredients A well. Add in ingredients B and whisk until mixture thickens.
    2. Steam and mash the yam. Fold into the batter above.
    3. Add in ingredients D and mix well. Use double boiling method to cook the batter for 30 minutes.
    4. Slice cake into 4 layers.
    5. Spread ¼ of yam mixture and cover with a slice of cake. Repeat another 2 times. Finally place a 9" cake board on the last layer of cake with some weights on top. This is to press down the cake.

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