Cream Corn Kaya Chiffon Cake

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Cream Corn Kaya Chiffon Cake

by Julie Yee

This Cream Corn Kaya Chiffon cake by Chef Julie Yee is sweet, light and fluffy and perfect for tea break!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 22 mins Ready in : 42 mins Serves : 6-8


  • 4 Egg White
  • 8 Egg Yolk
  • 90gm Castor Sugar
  • 120gm Cake Flour
  • 1teasp Baking Powder
  • 60gm Corn Oil
  • 40gm Hot Water
  • 250gm Thick Coconut Milk
  • 130gm Milk
  • 200gm Cream Corn
  • 100gm Sugar
  • 40gm Hoon Kueh Powder
  • 25gm Custard Powder
  • A pinch of Salt


  1. Preheat the oven at 200ºC for 30mins – use the middle shelf
  2. Whisk egg white then add in fine sugar.
  3. Add in egg yolks & beat for another 3mins.
  4. Pour in water & mix for 10seconds.
  5. Fold in the sifted flours.
  6. Add in warm corn oil by hand. Mix well.
  7. Bake at 180ºC for 22mins. Slice into 3 layers when cool.
  8. Spread with the Cream Corn kaya fudge between layers.
  9. Mix thick coconut milk, milk, cream corn, sugar, hoon kueh powder, custard power, salt & simmer all ingredients together till boil & thick.
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