Growing up as a Singaporean kid, good ol' kaya & white bread was one of the things I loved having for breakfast before school! Kaya to most people is a kind of spread/jam used for bread or traditional pandan waffles but today, I'm going to show you how to use it for a cake instead! ;)
In fact, accompanying Kayamila's ever-popular Original Kaya flavour are 3 new exciting flavours – Sea-Salt Caramel, Vanilla Pandan and Calamansi Citrus. I've personally tried all of them (eating them right out of the jar of course hahaha!!) & I really must say that I was pleasantly surprised by how each flavour combination worked so well despite being distinctly different from each other!
This kaya features a combination of bittersweet caramel, sea-salt & kaya for a rich, slightly savoury & buttery indulgence. Very shiok!
This kaya in infused with the aromatic essence of freshly squeezed panda leaves and vanilla extract! The moment I opened the jar, I was greeted by a distinct hint of vanilla flavour!
I was really apprehensive about this flavour initially cos citrus in kaya?! I expected it to be sour (lolol) but it was still kaya but with a hint of tangy sweetness & actually kind of refreshing!
The latest venture launched by kaya maker Fong Yit Kaya Pte Ltd, Kayamila is the fruit of labour of decades of experience Fong Yit has amassed to create new and innovative flavours to satisfy our ever-changing taste buds.
And you guys would be pleased to know that Kayamila products are made from the same traditional recipe passed down for three generations! Only using the finest ingredients like high quality local eggs that are low in cholesterol, these luscious coconut jam contain NO preservative nor artificial colouring! :)
So here's the list of ingredients I used for the cake!
200g self-raising flour
200g granulated sugar
200g unsalted butter
1 tsp vanilla extract
1 tsp baking powder
1 box fresh strawberries
1 jar Kayamila Sea-Salt Caramel Kaya
1 jar Kayamila Vanilla Pandan Kaya
You'd also need a piping/ziploc bag & an open star piping tip cos we gone pipe some kaya roses later! :)
1. Preheat your oven to 160 degrees Celsius. Sift flour and combine with baking powder in a bowl.
This sponge is best served fresh. If you refrigerate the cake, the sponge turn a little hard so remove it from the fridge and consume after it comes to room temperature :)
*Vanilla cake sponge recipe adopted from here.