RECIPE

Ingredients for vanilla sponge:

180g eggs, weighed without shell
100g sugar
70g cake flour
35 corn flour
1g salt
40g corn oil
5g vanilla extract

Method:

1. Preheat oven to 180 deg C. Grease and line a 30cm by 20cm cake pan.

2. In an electric mixer, beat the eggs and the sugar till it pale and fluffy.

3. Sift cake flour, corn flour and salt. Then fold the flour mixture into the egg mixture in two batches. Add in the oil and vanilla extract and mix until well combined.

4. Pour the cake mixture into the cake pan and bake for 12 to 15 minutes. The cake should be golden brown and a skewer inserted into the centre of the cake should come out clean. Remove from oven. Cool in pan before unmoulding to cool on wire racks. Cut the sponge to fit a 20cm round cake ring, then set aside.

Ingredients for sweet potato mousse:

85g sweet potato paste
5g gelatin sheets
85g milk
27g egg yolk
64g sugar
45g egg white
85g whipped cream

Method:

1. To make the sweet potato paste, wash the sweet potato, then steam it until it is soft and cooked through. Peel, mash and pass the sweet potato through a sieve to achieve a smooth paste. Set aside.

2. Soak gelatin sheets in iced water for about five to 10 minutes until well hydrated. Drain and set aside.

3. To make the custard, add milk, sweet potato paste and egg yolk into a saucepan and heat it over medium heat, stirring continuously until well combined and temperature reaches 82 deg C. Add gelatin sheets and stir until they dissolve.
4. Cool the custard in an ice bath to about 30 deg C.

5. Meanwhile, whip the egg whites and sugar until soft peaks form.

6. Fold the egg whites into the custard in two batches.

7. Pour the mixture into a 20cm round cake pan. Then cover the mixture with the layer of sponge cake that you had cut out earlier. Freeze it to let it set.

Ingredients for coconut granite:

25g pandan leaves
250ml water
200g coconut puree or coconut milk
25g sugar

Method:

1. Place the pandan leaves in a saucepan of water. Bring it to a boil then add sugar. Stir until the sugar dissolves.

2. Add coconut puree to the mixture and stir well until combined.

3. Take the coconut mixture off the heat and strain. Pour it into a freeze-proof bowl or container and freeze for about two hours, or until ready to serve.

Ingredients for candied purple yam:

200g purple yam
150ml water
120g sugar

Method:

1. Wash and peel the yam, and cut into 1cm cubes. Set aside.

2. Place the water and sugar in a saucepan and bring it to a boil. When the sugar dissolves, add the yam. Keep the temperature at 80 deg C and continue to cook until the yam is soft. Chill in the refrigerator until ready to serve.

Ingredients for sago pearl topping:

100g sago, washed
Water for cooking the sago
100ml water for syrup
100g sugar
2 slices of fresh orange

Method:

1. Place washed sago in a saucepan of water and bring to a boil. Continue to boil until sago is cooked and turns transparent. Drain and set aside.

2. Meanwhile, in another saucepan, add 100ml, sugar and orange slices. Bring to a boil and continue to simmer until sugar dissolves. Remove from heat.

3. Add the syrup to the cooked sago. Refrigerate until ready to plate dessert.

Assembly:

1. Take the cake out of the freezer and carefully unmould it.
2. Serve with coconut granite, candied yam and sago.

Makes one 20cm cake