This recipe is best with
Recipe Ingredient
- Sponge cake layer:
- 250g Optima flour/sponge mix flour
- 5 eggs
- 50ml water
- 1 tsp vanilla essence
- 65g melted butter
- Tinge of yellow colouring
- Jelly coffee layer:
- 450ml water
- 110g soft brown sugar
- 1 tbsp agar-agar powder
- 1/2 tsp instant coffee
- 1/2 tsp chocolate emulco
- 1/2 tsp vanilla essence
- Kaya layer:
- 550ml thin coconut milk
- 150ml thick coconut milk
- 150g castor sugar
- 1 1/2 tbsp agar-agar powder
- A few drops of red colouring
- Combine:
- 50g cornflour
- 80ml UHT milk
Instructions
- To make the sponge layer cake, line and lightly grease a 22cm baking tin. Preheat oven to 190 ºC.
- Whisk eggs, optima flour, water and vanilla essence in an electric mixer until thick and fluffy. Mix in melted butter and colouring. Pour batter into prepared tin.
- Bake in preheated oven till golden brown and cooked. Leave cake in the tin to cool slightly before turning out onto a wire rack to cool completely. Wash tin for later use.
- To make the jelly coffee layer, combine all the ingredients together and bring to a boil until the sugar and agar-agar are completely dissolved. Pour mixture into the baking tin and set aside.
- To make the kaya layer, mix the ingredients together in a saucepan and bring to a low boil until mixture thickens. Pour kaya mixture over the semi-set coffee layer. Top up with the cooled sponge layer.
- Press down the cake slightly. Chill before cutting into neat slices to serve.
