Corn Custard Layer Cake

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Sponge Cake Recipe:

4 egg yolks
50ml corn oil
60ml milk
85g plain flour
1/2 tsp vanilla extract

4 egg white
70g castor sugar
1/4 tsp tartar powder

Method:

Method:

1. In a pot, heat oil until just bubbly, switch off fire, then add 2/3 of the flour, stirring until smooth.

2. Add milk and vanilla extract and keep stirring. Followed by egg yolks. Lastly, add the last portion of flour and mix until smooth. Set aside while you prepare the meringue.

3. Place eggwhites into a stand mixer bowl and beat until frothy before adding the cream of tartar and continue to beat until foamy. Gradually add sugar until firm peaks.

4. Add 1/3 of the meringue into the yolk batter and mix with hand whisk until lightened. Then add another portion and keep mixing until incorporated. Use a spatula to scoop from bottom of pan and fold up to ensure batter are properly mixed.

5. Pour into a bottom lined 7″ pan and baked in water bath at 155C for 70 minutes. Remove water and return cake into switched off oven to continue baking for another 10 minutes.

6. Remove and unmould. If sides are still wet, return to oven to dry in the residual heat for another few minutes.

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Custard Ingredients:

680 g water
1.5 tsp white agar-agar powder
90 g sugar
50 g unsalted butter
1/4 tsp salt
200g canned corn, blend it to puree form

240 g fresh coconut milk
70 g white hoen kwe flour

2 large drops yellow food colour

Use back the same normal 7″ round cake pan that you used to bake the sponge cake. Before pouring in the first layer of custard, just rinse the pan and shake off access water. This will enable the cake to drop out easily once it’s set in the fridge for a few hours.

1. Place water in a large stainless steel pot and sprinkle agar-agar powder over it. Then add sugar, butter and salt and using a spatula, stir until sugar has dissolved. 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. Heat agar-agar mixture on low heat, stirring constantly until agar-agar powder has dissolved. Do not allow the mixture to boil. Remove from heat. Add the corn puree and and the prepared coconut milk/hoen kwe batter. Use a spatula to stir until fully incorporated. Add yellow colour. Stir again to combine.

5. 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.

Start assembling:~

To assemble cake, Pour 1/4 portion of the custard into the pan. Place a piece of cake on the custard. Continue with another 1/4 portion. Use a spatula to even out the custard, making sure it flows into the sides as well. Repeat until complete.Place another pan on the top and put something heavy into it to weigh down the cake.

Set well and chill in fridge for few hours before attempting to unmould.

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4 Comments »

  1. Hi Jeannie

    I would like to try out this recipe. But may I know what is Hoen Kwe Flour in Chinese? Is it 绿豆粉?

    Thanks
    Chris

    Like

    • jeannietay said

      Err…I can’t read chinese. It comes in a paper packaging or a longish plastic tube. Ingredients listed as starch with flavorings. Buy the white one. There are several colours.

      Like

  2. Celina said

    Hi Jeannie
    I noticed that you have 2 batches of sugar for the cake. Can i just add them up to 70 gm and add in to the meringue?

    Like

    • jeannietay said

      Oh yes, my apologies. I have amended it.

      Like

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