Yam /Orange Mousse cake (Malaysian)
190g Optima flour or Coles Ready Cake Mix*
45g Corn oil
1/2 tsp Yam flavour and a little violet colouring
Put all ingredients in mixing bowl except corn oil and whisk
Then slowly add in corn oil, mix well and pour into a 8" lined
Bake at preheated oven 180C for about 30 mins.
Remove cake from tin, leave to cool and cut cake into 3 slices.
*Cake mix from Coles supermarket Vanilla/butter favour or any
basic Sponge cake recipe
300g Yam without skin ~ slice thinly & steam for about 20mins
(cooked & soft)
200g Coconut cream + 20g water
1 Egg yolk
300g Fresh cream
1 tsp Yam flavour and few drop of violet colouring
Soak gelatine with 2 tbsp water.
Blend steamed yam, coconut cream + water to smooth.
Pour smooth yam into a pot at medium heat, add in egg yolk and
sugar~use hand whisk mix till sugar dissolved and add gelatine,
stir till gelatine melted and just boiled ~ remove from heat.
Add yam flavour and few drop of violet colouring~mix well and
leave to cool.
Whip up fresh cream till soft peak and fold into yam mixture.
Sandwich the cake layers with yam mousse in an adjustable cake
Chill the yam mousse cake for at least 4 hours or overnight.
250g Orange juice
2 Egg yolks
300g Fresh whipping cream
1 tsp Orange flavour
1 tbsp Cointreau (optional)
In a pot, boil orange juice, sugar and gelatine together till
sugar and gelatine dissolved.
Leave pot from fire, add in egg yolks and stir well quickly and
go through a sieve, leave to cool. (If liquid is too waterly,
put in fridge for about 5 mins to let it curdle a bit)
Whip up fresh cream till peak form and fold into orange mixture
with a hand whisk, add in orange flavour and Cointreau.
Sandwich the cake layers with orange mousse in an adjustable
Chill the orange mousse cake for at least 4 hours or overnight.
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