Cream Soda Jelly Cake

Ingredients (for Cakes)

Cake Flour

250

g

Sugar

220

g

Eggs, cold

7

pcs

Ovalette (Emulsifier)     

20

g

Water, cold

70

g

Salt

1/2

tsp

Baking Powder 

1

tsp

Vanilla Powder

1

tsp

Taro, cooked and grated to thin slices

Butter, salted, melted

Cake Pan, 11”x15”, 1” height, greased and lined with greaseproof paper

3

pcs

Cake Ring, flower shape, approximately 7” diameter

Ingredients (for Cream Soda Jelly)

Water

500

g

Hale’s Blue Boy Concentrated Cream Soda Flavored Syrup

200

g

Mung Bean Flour

50

g

Agar Powder

1

tbsp

Method (for Cakes)

1. Sift cake flour with baking powder, vanilla powder and salt together. Add sugar and mix well with spatula. Set aside.

2. Whip eggs, ovalette and sifted dry ingredients together on high speed with whisk attachment till fluffy. Lower the speed. Add cooked taro and mix just to combine. Add melted salted butter. Mix just to combine.

3.Pour 400 g of the batter in cake pan. Spread evenly. Bake at 420 degree Fahrenheit for 5 minutes or cooked well. Leave to cool. 

Cake Assembling Method

1. Cut cakes with flower ring. Prepare 3 layers. 

2.Lay first layer in the flower ring. Pour jelly mixture on top. Repeat till 3 layers are done. Refrigerate to set. Remove the ring. Decorate with whipped cream, mint leaves and red cherries in syrup.

Method (for Cream Soda Jelly) 

1.Boil water with agar powder. Add Hale’s Blue Boy Concentrated Cream Soda Flavored Syrup and diluted mung bean flour. Keep stirring till cooked and clear. Remove from heat and use to assembling cake.

Remark : Ratio of concentrated syrup and other ingredients can be adjusted according to consumers preference in each region.
Source : Food News & Life,