Yam Layered Cream Cake

Lately I've been baking a lot of celebration worthy cakes from Y3k Delicious Cakes recipe book. The cakes in this book are really interesting and each time I keep going back to try the recipes there. I was in the mood for some yam cream cake, so yam cream cake is on this week's dessert menu. 

For those of you who do not eat yam, I assure you that you will like this cake. Yam in dessert tastes ten times better than yam cooked in savoury dishes. You must try it to find out.


This recipe is adapted from Y3K Delicious Cakes recipe book with some adjustments.

Yam Layered Cream Cake

Similar to the traditional Filipino dessert, Ube Halaya, the yam cream in this cake is cooked with mashed yam, coconut milk and sugar. This cake stands tall with purple yam cream spread generously on four layers of thinly sliced chiffon cake and garnished with festive red and green cherries. 

Preparation time: 1 hour

Cooking time: 1hour (40 minutes to bake cake and 20 minutes to cook cream)
Utensils needed: 8” round cake pan, icing spatula, large closed star decorating tip

Serves 12

Level of difficulty: **

Ingredients 

Chiffon cake:
3 egg yolks
50g caster sugar
1/2 tsp vanilla essence
1/4 tsp salt
75ml corn oil ~whisk together all ingredients highlighted in pink ~ 
60ml water 
90g SR flour 
1/2 tsp baking powder ~sift together all ingredients highlighted in yellow ~ 
3 egg whites
1/4 tsp cream of tartar
50g caster sugar ~whisk together all ingredients highlighted in blue~

Yam cream:
230g yam (cooked and mashed till soft)
50g caster sugar
1/8 tsp salt
1 tbsp agar agar powder
55g hoen kwe flour
1 coconut milk ( add water to make 650ml) ~cook together all ingredients highlighted in purple~
purple food colouring 

Decoration:
300g whipping cream
Red and green cherries
Purple cake crumbs

Method
1. Whisk egg whites, cream of tartar and sugar on high speed until stiff peaks form.

2. In a separate bowl, whisk egg yolks, salt and sugar until mixture thickens. Add vanilla essence and corn oil and whisk till creamy. Fold in flour mixture and water alternately. Add egg white mixture to egg yolk mixture and fold till incorporated.

3. Bake in preheated oven at 160C for 40 minutes. Allow cake to cool and slice into 4 layers.

4. In a saucepan, stir yam cream ingredients until dissolved. Heat on low heat and constantly stir until mixture thickens to a consistency of honey.

5. Place a layer of cake on a cake board. Spread yam filling on cake and top it with a layer of cake. Repeat steps ending with cake on top layer. 

6. Whisk whipping cream until stiff. Frost the whole cake. Decorate side of cake with purple cake crumbs. Pipe 12 rosettes around the cake. Place cherries on top of cream rosettes, alternate between red and green cherries. Chill before serving.

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Since the chiffon cake is yellow, you would wonder where I got the purple cake crumbs from. I saw a purple swiss roll from Bread Paradise while shopping at Tropicana City Mall. I bought the swiss roll and make crumbs out of it for the side decorations. You can choose to add a little purple colouring to your cake and use some of the cake as cake crumbs or decorate the cake in a different way using your own creativity.

The yam cream tastes delicious with the soft chiffon cake. I could bake this for a birthday. 



Happy baking! xx