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RECIPE
8 INGREDIENTS14 STEPS1HR 30MIN

Singapore Jelly Cake

5.0
2 Ratings
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ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
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A 3-layer jelly cake made from fruits, sponge cake and agar agar.

1HR 30MIN

Total Time
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
3 3/4 cups
Water
1 Tbsp
Agar-Agar Powder
10
2 3/4 cups
or Fruit of Choice
1 dash
Red Food Coloring
1
Sponge Cake
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Nutrition Per Serving
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CALORIES
198
FAT
1.1 g
PROTEIN
2.6 g
CARBS
46.8 g

Directions

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Step 1
Cut away the top of the Fresh Strawberry (10) and cut them in half.
Step 2
Slice the Peach (15 ounce) into strips.
Step 3
Arrange the fruits in a 18 cm round cake pan and set aside.
Step 4
In a pot on medium high heat, bring to a boil: Water (200 milliliter), Granulated Sugar (2 tablespoon), Agar-Agar Powder (1 teaspoon). Boil for at least 30 seconds and stir occasionally to make sure everything dissolves.
Step 5
Pour it into the pan and place the pan in the freezer for about 10 minutes.
Step 6
While the jelly is setting, make your second layer. Cut the Sponge Cake (1) into cubes.
Step 7
In a pot on medium high heat, bring to a boil: Water (500 milliliter), white Granulated Sugar (4 tablespoon), Agar-Agar Powder (2 teaspoon). Boil for at least 30 seconds and stir occasionally to make sure everything dissolves.
Step 8
Take the pan out from the freezer, use a fork to scratch surface of the set jelly. This prevents the second layer from falling.
Step 9
Pour your liquid jelly into the pan, and top with your butter cake.
Step 10
Freeze it for about 15 mintues.
Step 11
In a pot on medium high heat, bring to a boil: Water (200 milliliter), Granulated Sugar (2 tablespoon), Agar-Agar Powder (1 teaspoon), Red Food Coloring (1 dash) and Strawberry Flavoring (1 teaspoon). Simmer and stir like before.
Step 12
Take the pan out from the freezer, use a fork to scratch surface of the set jelly like before.
Step 13
Pour your liquid jelly into the pan, chill it well in the fridge. Do not freeze it.
Step 14
To remove the jelly cake, use a rubber spatula and gently slide across the sides of the pan. Flip it onto a serving plate and make sure to chill well before serving. Enjoy!

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Nutrition Per Serving
Calories
198
% Daily Value*
Fat
1.1 g
1%
Saturated Fat
0.3 g
2%
Trans Fat
0.0 g
--
Cholesterol
34.0 mg
11%
Carbohydrates
46.8 g
17%
Fiber
2.8 g
10%
Sugars
35.8 g
--
Protein
2.6 g
5%
Sodium
211.0 mg
9%
Vitamin D
0.1 µg
0%
Calcium
45.9 mg
4%
Iron
1.2 mg
7%
Potassium
169.2 mg
4%
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