Joined: 20 Jul 2004
|Posted: Mon Sep 01, 2014 8:56 am Post subject: Yuzu Sponge Cake with Sweet Corn Jelly (rec n pic)
A cake I was just trying out. This cake is to serve cold. Like having jelly and cake at the same time.
Yuzu Sponge Cake
Recipe by Gina Choong
4 egg yolks
60ml fresh milk
40ml sunflower oil
80g cake flour
2 tbsp Yuzu paste (I use the Yuzu paste I sell in my shops)
6 egg whites(means break 6 eggs, remove all the yolks)
80g fine sugar
1. Lightly whisk egg yolks with milk, oil and yuzu paste together till well combined.
2. Add flour to whisk in till well mixed.
3. Whip Egg whites in a mixer bowl with a balloon whisk till frothy.
4. Add sugar and continue to whip till stiff peaks.
5. Pour in yuzu batter and whip for 2 mins or until its well mixed.
6. Pour into square tin lined with parchment paper and baked in 170C for 45 minutes.
7. Remove from hot oven to cool. Remove from pan and sliced through.
Sweet Corn Jelly
Recipe by Gina Choong
900g Sweet Corn (I use Del Monte's Cream Style Sweet Corn in a can)
80g hoen kwe flour(green bean flour)
180g fine sugar
1 tbsp jelly powder
1. In a sauce pot, add all the ingredients in and use a hand whisk to mix it.
2. Heat up the pot with low heat and whisk it to prevent lumps
3. once the mixture turns thick and somewhat 'goo-ey", turn off the fire.
4. Leave to cool before using.
To assemble the cake
1. Trim off sides of the cake to make it smaller to fit into a Square cake ring.
2. Line one end of the cake ring with foil paper.
3. Rest it on a larger baking tray
4. Pour cooled jelly into the cake ring.
5. Carefully place a slice of the cake on top.
6. Pour another layer of jelly over the cake.
7. Place the last layer of cake on top of the jelly.
8. Pour remaining jelly and make sure its evenly covered.
9. Place cake into the fridge to chill and set for at least 2 hours.
To remove the cake
1. Run a palette knife inside the cake ring to release the cake from the sides of the ring.
2. Place a cake board(2 inches larger than the cake ring) over the top
3. Gently flipped the ring over to rest on the cake board.
4. Remove the foil paper and the cake ring.
5. Cake is ready to be served. Serve this chilled.
Uneaten cakes can be store in the fridge for upto 5 days.
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