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! ;)
So the other day I tried out a new vanilla sponge recipe that I found online (not the one I make for sale at the shop; I'll share the recipe link below!) for this cake. Instead of using frosting, I smothered Kayamila Sea-Salt Caramel Kaya between the layers of sponge. YES YOU READ IT RIGHT, now kaya also chut pattern already y'all!
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!
Short introduction on Kayamila:
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.
2. In your mixing bowl, combine butter and sugar, then beat on low speed, slowing increasing the speed to medium/high, until you get a light and fluffy mixture!
3. Add your eggs into your mixing bowl, one at a time.
4. When the eggs have been fully combined, add vanilla extract and continue beating for about 10 seconds. You'll see that your batter has some bubbles on the surface now :) Stop the mixer, then remove your mixing bowl and fold the flour in manually.
5. Use a spatula and gently fold the flour into the batter, and remember to scrape the side and bottom of the bowl to ensure even mixture!
6. Next, line your cake tins with parchment paper. I am using 3 x 6 inch tins here :) Evenly divide the batter and smooth out the top with a smaller spatula. This will give you pretty and even sponge layers!
7. Send your tins into the oven and bake for 20 - 25 minutes until the tops look golden brown. Different ovens work differently so keep a close look after the 20 minutes mark! If you're unsure, you can try sticking a skewer into the middle of the sponge and if it comes out clean with no batter sticking on it, your cake is ready! :)
8. Allow your sponge to cool completely. With a cake leveller or knife, trim off the uneven top parts of the sponge. Be careful while doing this because you absolutely do not want to slice your own fingers!
9. Run a small knife or cake spatula round the tins and remove your sponge layers. Peel off the parchment paper and we are ready to frost them! :)
10. Slice strawberries in to thirds (or halves if you prefer) and get them ready in a bowl. On the first layer of sponge, spread a layer of Kayamila Sea-Salt Caramel Kaya evenly then add your berry slices on top. Repeat with second layer of sponge.
11. After doing the same for the second layer, add the last layer of sponge but spread Kayamila Vanilla Pandan Kaya on top. Fill your piping bag with more kaya and pipe roses at the border, before adding whole berries on top.
12. SLICE KEK AND SERVEEEEEEEE.
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 :)
The vanilla sponge is not too sweet, which made it go really well with the Kayamila Sea-Salt Caramel Kaya and slightly tangy berries! :) Makes an awesome tea time treat.
For more information on Kayamila, check out their Facebook page at https://www.facebook.com/Kayamilasg_. All Kayamila products are retailing at S$3.50 each and are available at Fairprice, Sheng Siong and Prime from May 2016 onwards. They come in convenient cute jars so you can try out different flavours at once! :)
*Vanilla cake sponge recipe adopted from here.
Hello! I am missgoob.
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