都讲了会再来一个layer cake的啦！是这样的，上个礼拜就和姐姐约好了今天去他家做这个芋香layer cake。这个也是跟之前的班兰layer cake一起学的。但是记得那次学了过后，就只做了失败的一次，之后就只专攻班兰的口味的。我其实已买好了芋头的但是姐姐说她可以买到紫色的芋头，所以就很高兴的搭她买了。她住的地区比较方便，什么capalang都可以买得到，所以可以每次搭买东西，然后，她又会顺便送很多没有搭买的。哈哈，很好很好！做完今天的layer cake我的厨房要暂时关闭一个星期。 乘Queen’s Birthday假期，明天要出门走走了。我到现在还完全没有收拾我的行李呢！我还是乘老公还没回来之前快去收拾一下吧！一个礼拜后再见！
芋香海绵蛋糕
材料A:
4粒 蛋白
1/4tsp 塔塔粉
50g 幼糖
材料B:
4粒 蛋黄
30g 幼糖
60ml 粟米油
4.5 tbs 牛奶
1tsp 芋香精
1tsp 紫色素
材料C:
120g 特幼粉
注明： 因为我用8寸方模做这个蛋糕，以上蛋糕体只可形成2片蛋糕，所以我用了双倍以上的材料烤了两个39cmx26cm的蛋糕。
做法:
1) 将材料A打发至硬性发泡.
2) 将材料B的幼糖加入蛋黄里搅拌,再依序加入粟米油及牛奶搅拌均匀.
3) 将1/3的蛋白倒入蛋黄糊内,接着筛入材料C,拌匀.
4) 再加入剩余的蛋白轻轻搅拌均匀.
5) 将拌好的面糊,倒入39cmx26cm蛋糕卷烤模,放入预热烤箱以180度烘烤15分钟.
6) 蛋糕蛋糕出炉, 移至网架, 撕开4边蛋糕纸散热.
7) 等蛋糕冷却后,将蛋糕切4片7.5寸方形的蛋糕. (我只用了3片来装饰蛋糕)
芋头加椰酱
500ml 浓椰浆
600ml 水
1／2 tsp 盐
1／2 tsp芋香精
90g Hunkwee 粉
125g 糖
2tsp 燕菜粉
400g芋头（蒸熟，拌成芋泥）
做法:
1) 将浓椰浆 ，水，芋泥，芋香精, 糖, 盐, 绿豆粉和菜燕粉一起用搅拌器拌匀, 慢火煮至浓稠及泡泡滚即可.
装饰蛋糕:
1) 将煮好的芋头加椰酱(大概会有1kilo，分4份，一份是250g)。 倒入第一份250g酱到模里，铺上一片蛋糕。
3）倒入第二份250g芋头加椰酱，再铺上第2片蛋糕, 重复第三份250g芋头加椰酱，再铺上第3片蛋糕。最后铺上第四份250g芋头加椰酱。
4) 蛋糕冷却到室温后，放入冰箱冷藏至少三个小时即可享用.
贴士：在装饰蛋糕前，把蛋糕模喷上少许水，这样蛋糕比较容易脱模。
Yam Sponge Cake
Ingredients
(A)
4 egg whites
1/4 tsp cream of tartar
50g caster sugar
(B)
4 egg yolks
30g caster sugar
60ml corn oil
4.5 tbs milk
1tsp yam essence
1tsp purple colour
(C)
120g cake flour (sift)
Methods:
1.) Beat egg whites with sugar and cream of tartar until stiff (A)
2.) Mix egg yolks, oil, sugar, milk , yam essence, purple colouring (B). Stir until well mixed and smooth.
3.) Fold 1/3 of (A) into (B). Fold in sifted (C).
4.) Fold in the rest of the (A) into the mixture.
5.) Pour batter into a prepared cake pan (39cm x 26cm) and spread evenly with a scraper. Bake in preheated oven 180C 15-18 minutes or until golden.
6.) Leave the cake on a wire rack to cool.
7) Cut the cake into 3 x 7.5” squares.
Yam Agar Agar
Ingredients:
500ml coconut milk (from 2 coconuts)
600ml water
½ tsp salt
½ tsp yam essence
90g Hunkwee flour
125g sugar
1tsp agar agar powder
400g yam (steam and mashed) I used the purple yam to get the original purple color, if not add in some purple coloring to get the intended color.
Method:
1.) Mix all ingredients in a big pot on a medium to low heat until thickened and cooked. The mixture will start to bubbles.
To Assemble:
1.) Divide the yam agar-agar into 4 portions (you will have about 1kg and divide into 4x 250g)
2. )Pour the first 250g agar-agar into 8”mould, and top one layer of cake.
3.)Top the 2nd portion of agar-agar onto the cake and spread evenly and top with another slice of cake. 4.) Continue the same process with the 3rd layer of cake.
5.) Lastly, top with the 4th portion of agar agar and spread evenly.
5.) Leave the cake at room temperature until cool completely and refrigerate for at least 3 hours before serving.
Tips: spray some water into the mould before assemble( not too much). This allows the cake to come off the mould easily.
蛋糕食谱参考：The Joy of Baking by Bake With Yen (KL) Sdn Bhd
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