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.