Yam Mousse Cake
Sponge Cake
3 Eggs
190g Optima flour
40g Water
45g Corn oil
1/2 tsp Yam flavour and a little violet colouring
- Put all ingredients in mixing bowl except corn oil and whisk till thick.
- Then slowly add in corn oil, mix well and pour into a 8″ lined cake tin.
- Bake at preheated oven 180C for about 30 mins.
- Remove cake from tin, leave to cool and cut cake into 3 slices.
Yam Mousse
300g Yam without skin ~ slice thinly & steam for about 20mins (cooked & soft)
200g Coconut cream + 20g water
15g Gelatine
1 Egg yolk
90g Sugar
300g Fresh cream
1 tsp Yam flavour and few drop of violet colouring
Method:
- 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 ring.
- Chill the yam mousse cake for at least 4 hours or overnight.
Kitchen note: Blend the yam immediately while it is hot.
Hi Ann , your yam mousse cake is very beautiful.can you tell where can I purchase a cake ring. I’m from Melbourne. Thank you for sharing.
Hi Mama mia, Thank you. You can order the adjustable cake ring online.
I did bought one mousse cake ring from eBay . Unfortunately when I expand it to 8.5 inches for making a 8 inch pandan layer cake , the ring does not open to a perfect round. It’s a bit oval. Is your like that?
did you buy from eBay?
I bought mine from the local ingredient baking supply shop. It can be expanded to 32cm. You may find this brand in Amazon.
Thank you so much for your quick reply. I found your cake ring from Amazon.com Think it’s a better brand . hopefully it expands to a perfect round shape.
thanks for sharing Stay safe.:))
Hi Ann , just like to ask your advice on this. Do you set your mousse with the sponge layer at the bottom of cake ring & the top is your mousse layer? Will the top looks as smooth as yours?
I have noticed from other bakers set the layers with mousse on the bottom first. On turning over the top is completely flat & smooth. Thank you .
You can check all my mousse or chocolate cake with layers. I always put the sponge cake at the bottom first then the mousse on top. I usually use a scraper the scrape the top to make it smooth.
Kristy: Aiya..once in a while is alright. I think coconut milk is cholesterol free.
excellent pics..
cake looks sooo yummy…Adition of yam sounds interesting too..!!
Anncoo, that's a beautiful cake! Reminds me of taro bake.
Lovely cake – looks delicious.
It's absolutely gorgeous! I love the yam mousse, it sounds amazing!
This is one gorgous cake. I love the color, everything about it is enticing.
Sook, Velva, JW, Sarah, Lori: Thank you 😀 Yam & coconut goes well together.
Anymore left for me? This cake looks so tempting.
Hi , how come no sugar in sponge cake . Recipes
Hi Ros, Because the sugar is included in the optima flour.
Greetings from Sabah, Malaysia 🙂
How long does the yam paste (without fresh cream) can last if covered in the fridge? Will the coconut milk go bad?
Hi Yus, The yam paste will get moldy easily even in the fridge. Is better to finish up within 2-3 days.
Hi from Sabah, Malaysia ?
I’ve made this few times already but I always discard any leftover yam paste after 3 days because I’m afraid the coconut milk would go bad.
Actually how long does it keep in the fridge? (The paste alone, without fresh cream added to it)
Thank you!
Your yam cake looks fabulous. I was just wondering if I could omit the egg yolk for the mousse.?
Thanks
Pauline
Hi Pauline, Yes, you can omit the egg yolk.
Hi Ann,
Thanks n will post after I did it.
Pauline
Hi.Can I use agar-agar powder instead of gelatine? Will it still be the same amount?
Hi， No, only gelatin for mousse cake.
Hi Ann, how about this one for my boss' birthday celebration in the office? How should I increase the ingredients and tray size for 25-30 people? I would like it in square instead of round. Thanks!
Hi Ai Li, you can bake 2 pieces 7 inches square cake and place them side by side, making up cake to 7 x 14 inch. Better to bake in tray (4 trays for a lower cake or 6 trays for higher cake) , so you don't have to slice the cake. Can double the recipe of this cake.
Ann, I'm so sorry! What do you mean by 4 trays for a lower cake or 6 trays for higher cake? Do you also mean don't put the yam mousse in between the cake? Thanks!
Ai Li, Just like my recent post orange cream cake with 2 layers. If you want to stack up the cake to 3 layers, you need to bake 6 trays sponge cake.
Thanks Ann! I got it!
Ann, sorry…can I use 3" (H) square baking tin for each piece of sponge cake? Thanks!
Ai Li, you can use 2 cake tray and bake the batter one by one. ie, one in and one out. Is not suitable to bake thin layer sponge cake in a 3 inches high baking pan. BTW how do you baked the orange cream cake? You can apply your own method to bake the sponge cake.
Hi Ann,
How long can I keep the cake at room temperature? And also what is the life span of the cake? Going to make this yummy cake soon.
Thank you.
Lings
Hi Lings, You can keep this cake for too long at room temperature because it is a mousse cake. Very most about an hour. Store the cake in the refrigerator for 3 days.
thank you!
I tried baking your cake according to the recipe you given. But why is my cream kinda watery? Not as tighten as yours.
Hi, The yam paste should be light boil with the gelatine and quite thick after cooking.
嗨Ann…
这款蛋糕口味如何？若放室外会很容易融化吗？因为我要用这个resipi做生日蛋糕哟！您觉得适合吗？
这是用几寸cake tin呢？
coconut cream是不是鲜榨的椰浆呢？
希望可以尽快得到您的回复！因为明天要用到了！感激^^
嗨佳佳，
喜欢芋泥的香味，就觉得这蛋糕好吃。蛋糕放在室外30-60分钟是没问题的，当然蛋糕要冰冷比较好吃。
我是用8寸烤盘，然后用adjustable cake ring，（可以在我的mango mirror看的到).
Coconut cream 是用浓椰浆，鲜榨的或超市买的都可以。
Happy Baking!
ok…感激您哟^^
切下去时是不是像蔡燕那样呢？？？
是mousse,软性的。
Hi Hanushi,
Sorry for the late reply.
Actually you can get the instructions from the outer box of this cake ring.
Hi Anncoo,
Many thanks for the info on fresh cream. 🙂
How do you assemble the cake using a cake ring? I totally have no idea on how to use a cake ring. Can you teach me on that?
Hi Hanushi,
I bought the fresh cream from Phoon Huat or you can get Pour n Whip from the supermarket but I think Pour n whip is sweeter from the Phoon Huat brand ~Red Man Topping cream.
I've a picture of the fresh cream here
http://anncoo.blogspot.com/2010/04/strawberry-ice-cream-roll.html
Hi Anncoo,
1) What is fresh cream? Is it dairy whipping cream/non-dairy whipping cream, or totally different thing?
2) Do you have the name of the brand that you are using, for reference?
Hi Mhel, Yes I used purple yam and I'm sorry to say I had never heard yam with other colour. Thanks for your visiting ;D
That looks delicious…Just wonderin' if you used the purple yam like the one from the Phils. called Ube…
Hi Delia,
I'm glad that you want to try this recipe. Please let me know the outcome after you tried this.
I'm not sure about the yam layered cake. Will look around whether any bloggers make this.
beautiful yam cake. i'll be trying out this recipe soon. thanks for sharing. btw, do you happen to have the yam layered cake recipe? i saw it at mysweetkitchen blogspot but didn't print out the recipe. Now i can't access her blog anymore. If u do have the recipe, do you mind sharing it with me?
Kathy: Thank you 🙂
Anncoo, this cake sounds too too good!
reves: Thank you very much for coming here and leave your nice comment. Please visit often.
Megan: Thank you 😀
It's picture perfect!
Your recipes look just great and really tasty. Thank you for this beautiful and delighted time I spent through your blog.
Jennie: Thank you for your compliment and please visit often 🙂
Cookie: Thank you! I think most elderly love this cake.
Mimi: Thanks for your comment. Yam is Taro, I guess is the same type.
Wow! Absoutely gorgeous cake. I have never had yams as a dessert. it sounds so delicious. Is this the same type of yam we cook for Thanksgiving or something different?
Mimi
You cake looks fantastic – the layers are all so even!
Thanks for the idea; i think my mum will like this cake!
Wow! What a fabulous looking cake!
The Yam Mousse sounds so delicious!
Judy, Joyce, Ingrid: Thank you for your sweet comments 🙂
Joy: Heehee…I'm flattered *+*
Pearlyn: Thank you very much for these two awards. I love it.
Anncoo you are so talented with cake making, you should open up your own bakery!!! Beautiful 🙂
Dear Anncoo, I am truly impressed. I can think of only curries with the yam, in my wildest dreams could not have thought of this.It looks fabulous.
Anncoo I have an award for you , pls collect it from my blog ok ! Thanks 😀
Holy smokes! That is the most perfectly layered and filled cake! How'd you do it? I mean it's totally perfect looking. It almost looks fake! I love how you used the decorating comb for the frosting…..very cool!
~ingrid
This is such a pretty color and such an interesting flavor.
Joyce
Beautiful looking cake, nice color, very inviting. Would love to taste it
Palidor: Yes, I think this is an old fashioned cake.
Juliana: Thank you 🙂
Nat: Thank you for your lovely words.
lululu: In fact coconut goes well with many things~ durian and desserts.
Rachel: 谢谢哦！ 太夸奖我了。。嘻嘻。。
Pei-Lin: Thank you for visiting. hihi…I also half Teochew.
Raje: Thank you *-*
What a gorgeous cake, absolutely love it…
The colour and the texture of the cake looks so pretty.. It was so much better than those cake selling in the bakery.. another great job from you dear..^_^
Such a flawlessly beautiful cake!
I can never bake cake with such perfect flat surface.
And the filling is a total crowd-pleaser. Yam and coconut combination sounds so interesting and flavorful!
WOW ! I am so impressed Anncoo…! I have not heard of Yam Flavoring before…but now I am really intrigued to learn more after seeing this gorgeous cake…
wow Beautiful cake Anncoo. Looks irresistable
Looks very good! I love anything yam … Yam cakes, ice cream, tong sui, etc. … Will try this someday … I'm half Teochew …
Love your blog! Keep it up!
Pei-Lin