Recipe: Orh Nee Cake

The birthday cake that I've baked for my mummy's birthday. ^^

Basically everything that she likes and I like as well! Hahaha! Glad that we have similar tastebuds. :D

So yup. Because mummy loves yam VERY MUCH and of course orh nee is one of my favourite dessert! So I decided to transform this classic Teochew dessert into a cake. :)

I love to bake cake that is customised to the person's liking, it gives more meaning to the cake and not just another cake. ;')

For the sponge, I use my favourite sponge cake recipe which has never failed me. :D

A few of my followers on dayre told me that they have tried and the results were good too! So glad to hear that. :')

You can find the recipe here. I highly recommend this recipe for sponge cake! :D

Recipe for sponge cake:

Ingredients:

100g plain flour

3 eggs, room temperature

80g caster sugar

1 tbsp oil

2 tbsps fresh milk

1 tsp vanilla extract

Method:

1. Pre-heat oven to 170degC. Line bottom and sides of 7'' pan with parchment paper, set aside.

2.With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 min or until the batter turns pale and double in volume (the batter should leave a ribbon-like trail when the beater is lifted up).

3. Switch the mixer to LOW speed and whisk for another 1 min in order to stabilise the air bubbles in the batter.

4. Sift over the plain flour into the batter, gently fold with a spatula.

5. Add in oil, gently fold with a spatula until well blended.

6. Add in fresh milk followed by vanilla extract, gently fold with spatula until well blended.

7. Pour the batter into the lined pan and bake for 30 mins or until a skewer comes out clean when inserted into the cake.

8. Let it cool completely before unmolding.

Recipe for Orh Nee Mousse:

Ingredients

300g yam

50g sugar

2 egg yolks

150g coconut milk

Few drops of violet food colouring (optional)

200g whipping cream + 20g fine sugar

1 tsp gelatin powder + 2 tbsp lukewarm water (stir well and set aside)

Method:

1. Cut the yam into thin slices and steam till soft and mash the yam while it is hot. Stir in sugar, egg yolks, food colouring and coconut milk.

2. Cook the yam mixture in a non-stick pan over low heat till thick. Set aside to cool.

3. Whisk the cold whipping cream and sugar in the cold mixing bowl till soft peak. Pour in the cooled gelatin mixture and continue to whisk till stiff peak.

4. Gently fold in the whipped cream into the yam mixture.

5. Assemble the cake with the yam mousse filling

Method to assemble:

ps: I steamed some sweet potato, purple potato to incorporate in the filling. Also made mashed pumpkin and ginkgo as topping to make it resembles orh nee more! :D

1. Slice the sponge cake horizontally into 2 equal pieces. Place the first piece in the on a cake board.

2. Spread some orh nee mousse on the surface on the cake before arranging the steam sweet potatoes over it. Spread more orh nee mousse over to cover.

3. Place the other piece of sponge cake over the mousse. Layer with more mousse and sweet potatoes.

4. Decorate the top with mashed pumpkin and ginkgo.

I have some remaining orh nee mousse, didn't want to waste it so I have a simple dessert of matcha chiffon and the remains of the sweet potatoes and mousse! :D