| Ingredient | Method |
| 55g unsalted butter 240ml milk 0.5tbsp water 2 A egg yolks 60g plain flour,sifted 50g icing sugar 2 tsp apito yam paste 2 A egg whites 15g caster sugar few drops white vinegar | 1. Line a 6.5" baking pan with baking paper. 2. Melt the butter and set aside to cool slightly. Warm the milk until lukewarm and set aside. 3. Use an electric mixer and whisk the egg whites & white vinegar until foamy, add in the caster sugar and whisk until stiff/hard peaks form. 4. In another bowl. beat the egg yolks and icing sugar until light and fluffy. 6. Add in the apito yam, melted butter and half tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated. 7. Use a hand whisk and gently beat in the milk until well mixed. It is normal for the batter to be watery and runny. 8. Using a rubber spatula, fold in the meringue, 1/3 at a time until all the meringue has been folded in. 9. Pour the batter into the 6.5" prepared pan and bake in a preheated oven at 170ºC top bottom heat for first 35 minutes & the next 20 minutes with top heat until the top is golden. Test with a skewer. If it comes out clean, the cake is done. 10. The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting. It tastes even better after chilled! |
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