Yam cream cake

Recipe for yam cream cake

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Yam cream cake is a delightful dessert that combines the earthy sweetness of yams with the creamy richness of cake. This recipe takes the classic cake to a whole new level by incorporating mashed yams into the batter, resulting in a moist and flavorful treat. Topped with a luscious cream frosting, this yam cream cake is perfect for any occasion, whether it's a special celebration or a simple afternoon indulgence. The combination of yams and cake creates a unique flavor profile that will leave your taste buds craving for more.

Keywords: yam, cream cake, dessert, moist, flavorful.

Yam cream cake details

Yam cream cake, recipe Rating: 4.3
Number of votes:90 INGREDIENTS:

For Chiffon Cake:

A:

100g all-purpose flour

1/2 tsp baking soda

3 egg yolks

55g castor sugar

50g corn oil

75g coconut milk

1-2 tsp yam paste

30g grated yam

B:

3 egg whites

50g sugar

1/4 tsp cream of tartar

For filling and topping:

400ml whipping cream

80g yam, steamed and mashed

Violet food colouring (option)

Desiccated coconut for decoration

METHOD:

To prepare chiffon cake:

1. Sift all-purpose flour and baking soda in A into a mixing bowl. Add in the remaining ingredients in A and mix well, using a hand whisk, until the mixture is smooth and consistent.

2. In a separate clean mixing bowl, whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high speed until stiff peaks form.

3. Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold gently to combine both mixtures.

4. Pour this combined mixture into a 8-inch round cake pan. Bake at a preheated over at 170 deg C for 50-55 minutes.

5. As soon as the cake is removed from oven, quickly invert the pan and let it cool.

6. When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 3 layers.

To prepare filling and decoration:

1. Process whipping cream and mashed yam to puree. Chill for 1 hour.

2. Remove puree from fridge. Whip the whipping cream until stiff peaks form. Set aside.

3. Spread whipped cream on first layer of cake and sandwich with second layer. Repeat this procedure on second layer and then sandwich with the third layer.

4. Spread some whipped cream on top and sides of cake. Decorate sides and top of the cake with desiccated coconut.

5. Chill cake for 2-3 hours before serving.