90g plain flour
12g corn flour
1/4 tsp Clabber Girl Double Action Baking Powder
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
70g Corn oil
100g coconut milk (I used 50ml milk + 50ml coconut milk)
6 egg whites
1/4 tsp cream of tartar
100g caster sugar
Preheat oven to 150C, adjust rack to the bottom level. Line the bottom of an 8″ round pan.
1. Sift both flours, baking soda and salt together. Set aside.
2. Mix egg yolks together with vanilla extract, oil and milk until well blended. Sift in flour and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour into prepared pan. Shake from side to side to even out the top. Bake the cake at 150C for 70-80 minutes in water bath, or until cake is done.
After removing cake from the oven, wait for the cake to pull away from the pan before unmoulding. Cool completely before slicing into 3 layers.
Prepare the kaya:-
600 g water
1 tsp white agar-agar powder (+ a pinch – I find the custard on the soft side, so I would add that extra pinch the next time)
50 g unsalted butter
30g brown sugar
80 g gula melaka in liquid form (cook your own by using 90g of gula and add 40g water and measure the required weight)
1/4 tsp salt
240 g fresh coconut milk
70 g white hoen kwe flour
Utensil: An 8″ round cake pan
1. Place water in a large stainless steel pot and sprinkle agar-agar powder over it. Then butter, gula melaka and salt and using a spatula, stir until combined. Set aside for at least 30 minutes.
2. In a large bowl place coconut milk and hoen kwe flour and stir to mix into a thick smooth batter. Keep in fridge while you prepare the next step.
3. Once cake is ready, heat agar-agar mixture on low heat, stirring constantly until agar-agar powder has dissolved. Do not allow the mixture to boil. Once dissolved, remove from the heat and add the prepared coconut milk/hoen kwe batter. Use a spatula to stir until fully incorporated.
4. Return the pot of batter to the heat and continue to cook on medium-low heat until it is thick enough to coat the back of your spatula. Remove from heat and continue to stir to cool the mixture a bit so that it thickens slightly but when you lift up the spoon, it can still flow down and merge with the batter in the pot evenly.
5. To assemble cake, place a piece of the cake into the prepared cake ring. Pour 1/3 portion of the kaya into the pan. Use a spatula to even out the kaya, making sure it flows into the sides as well. Place another piece of cake on the top of the kaya and pour another 1/3 portion into the pan. Repeat for the final layer.
6. Leave assembled cake to set before transferring into the fridge to chill until it is firm enough to unmould.