Coffee Kaya Jelly Cake

Ingredients for Sponge Cake:

2 nos. eggs
60 gm. caster sugar
70 gm. cake flour
1 Tbsp. Water
1/2 tsp. Vanilla Essence
1/2 Tbsp. Ovalette emulsifier
50 ml. cornoil

Ingredients for Coffee jelly layer:

1 1/2 tsp. agar-agar powder
50 gm. sugar
1 tsp. Instant coffee granules (Nescafe)
1/2 tsp. coffee paste (optional)
300 ml. water

Ingredients for Kaya Layer:

2 tsp. agar-agar powder
30 gm. cornflour
60 gm. caster sugar
1/8 tsp. salt
150 ml. thick coconut milk
300 ml. pandan water (blend 5 pandan leaves with water, sieve it and then weigh 300 ml)

Method:

(1) For cake, whisk all the ingredients for sponge cake at high speed except cornoil until it becomes thick and creamy.
(2) Pour in cornoil and let it mix for awhile.
(3) Pour mixture into a lined 10" square tray and bake at 180C for about 20 mins. or till cooked.
(4) When cooked, remove from oven and leave it to cool on a wire rack.
(5) Boil all the ingredients for coffee jelly in a pot until agar agar and sugar dissolves. When set, use a fork to scratch the surface.
(6) Pour coffee jelly mixture into a 9" square tray and let it set.
(7) Cook the kaya layer together until boiling. Make sure the agar agar and sugar is dissolved and then pour on top of the set coffee layer jelly.
(8) Place the baked sponge on top and leave it to set.
(9) Put in the refrigerator to let it set.
(10) Slice and serve chilled.

This recipe is adapted from the book "Kuih Muih"