Jackfruit Mini Cake with toasted coconut flakes

This cake is inspired by MacDonald’s Chempedak cake. I loved it very much and thought it will be delicious with crunchy jackfruit bits as well. The cake’s recipe is taken from my cake roll which seems complicated  but is actually quite easy with practice.

If there is ever any difficulty in this recipe, it is in finding jackfruit, which is not in season at this time of the year.

Don’t forget to toast the coconut flakes. It really is the ‘icing’ on the cake!

One more thing; if you are attempting to use a smaller cutter to use up the cake scraps, it is human nature to make a triple or multi-tier cake. The cake will look very pretty but it will be quite a bit of a challenge to eat it without letting the mini cake tower over. 

Makes 2 mini layer cakes

Ingredients for cake:

Yolk base :

60g cake flour+1/4 t baking powder

25 g caster sugar+3 egg yolks+1g  salt+50g corn oil+20g milk

Meringue :

2 egg whites+1/4 tsp cream of tartar

40g castor sugar

Filling:

1 cup whipping cream + 1 TBSP fine sugar ; whipped until stiff peaks

1 cup finely chopped jackfruit (to be added to whipped cream)

2 cups toasted coconut flakes (garnish)

Method:

(Cake layers) (Mixing bowl 1)

Line a cookie tray with some excess overhang. It makes lifting the cake out of the tray easier later.

Preheat oven to 180C.

Combine flour and baking powder. Reserve.

Whisk sugar,egg yolks,salt,corn oil and milk until bubbly and fairly thick.

Sift in flours. Whisk to combine.

(Mixing bowl 2)

Whisk whites,cream of tartar until coarse bubbles form.

Add sugar and whisk until soft peaks.

Spoon 1/3 of the meringue into the yolk batter. Fold to loosen and combine egg mixture.

Fold in the rest of the meringue in 2 more batches until batter is homogenous.

Pour cake mixture into prepared tray. Tap the tray to break up any big air pockets in the mixture.

Bake in the preheated oven at 180C for 18 minutes.

Lift cake to a cooking rack to cool.

Flip the cake to a movable worktop and discard the baking paper.

Use a 9cm cutter, cut 4 round  disks for 2 mini cakes.

Reserve cake scraps for another project.

(Filling)

Prepare cream filling by whisking cream+sugar until stiff peaks.

Bag the cream into a piping bag.

(Assembly)

On the bottom most cake disk, pipe whipped cream.

Sprinkle jackfruit.

Top with another cake disk.

Pipe another layer of whipped cream.

Garnish with toasted coconut.

Chill for at least 3 hours before serving.

Repeat for the second mini cake.