Fluffy, soft sponge cake with coconut egg cream, sweet and fragrant yet rich, with a simple preparation method. Today, let’s join TasteVN in the kitchen to learn 2 delicious cake recipes to share with everyone at the upcoming afternoon tea!
1. Baked coconut egg cream sponge cake
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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Baked coconut egg cream sponge cake Serves 4
Type 8 flour 30 gr (or all-purpose flour) Cornstarch 20 gr Chicken eggs 2 eggs Coconut milk 70 ml Lime 1/2 fruit Whipping cream 300 gr Unsweetened milk 40 ml Egg cream powder 100 gr Powdered sugar 20 gr Cooking oil 24 ml Sugar/salt a little
Utensils
Oven, egg beater, bowl, spoon, plate.
What is type 8 flour? Where to buy?
- Type 8 flour is a type of flour made from soft wheat and hard wheat, and does not contain baking powder. This is considered a versatile flour in baking as it can be the main ingredient to produce various types of cakes.
- Some other names for type 8 flour include sponge cake flour, sweet cake flour…
- You can easily purchase type 8 flour at specialty baking stores to have quality flour with clear origin and reasonable shelf life for processing.
How to make Coconut Egg Cream Sponge Cake
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Mix flour with egg yolk
Separate the egg whites and yolks into 2 different bowls.
For the bowl containing the yolks, add 24ml of cooking oil, 30ml of coconut milk, sift in 30gr of type 8 flour and 20gr of cornstarch.
Next, use a whisk to mix the flour mixture well.
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Whip the egg whites
In a bowl with 2 egg whites, add 1/4 teaspoon of salt, squeeze the juice of 1/4 lemon into it, and use a mixer to beat on low speed for 2 minutes.
After 2 minutes, gradually add 40g of sugar while beating until the egg whites form stiff peaks and are glossy.
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Mixing the batter
You take 1/3 of the egg whites and mix them well into the bowl of batter, then pour the entire batter mixture back into the bowl of egg whites, and use a whisk to mix thoroughly.
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Baking the cake
To keep the oven temperature stable, preheat the oven to 150 degrees Celsius for 20 minutes.
Then pour the batter into the mold and bake for 50 minutes at 150 degrees Celsius.
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Making coconut egg cream
You put 300g of whipping cream, 100g of egg cream powder, 20g of powdered sugar, 40ml of coconut milk, and 40ml of unsweetened fresh milk into a bowl, and use a mixer to beat on low speed for 20 minutes.
You place the sponge cake on a plate, drizzle with egg cream, and sprinkle toasted coconut flakes to finish!
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Final Product
The baked coconut egg cream sponge cake features a soft, fluffy sponge base with a fragrant coconut flavor, rich egg cream sauce combined with crispy toasted coconut flakes, creating an irresistible delicious taste.
Show off your cooking skills to treat the family, and everyone will surely love it!
2. Coconut Egg Cream Sponge Cake (Recipe shared by a user)
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty Level
Easy
Ingredients for Coconut Egg Cream Sponge Cake (Recipe shared by a user) Serves 5
All-purpose flour No. 8 80 gr Eggs 4 pieces Whipping cream 350 gr Coconut powder 40 gr Egg cream powder 100 gr Unsweetened milk 120 gr Coconut milk 20 gr Lemon juice A little Toasted coconut flakes A little Cooking oil 55 gr Salt/ sugar A little
How to Make Coconut Egg Cream Sponge Cake (Recipe Shared by Users)
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Making the Cake Base
First, add 4 egg yolks, 2g of salt, 20g of coconut powder, and 60g of unsweetened milk into the bowl, mix well until the ingredients dissolve, then add 55g of cooking oil and stir again to dissolve. Next, add 80g of type 8 flour into the mixture and continue to mix well.
Then, add 1g of salt and a little lemon juice to the 4 egg whites, then use an egg beater to beat at medium speed until large bubbles form. After that, divide 55g of sugar into 3 parts and gradually add it in, continuing to beat until the egg whites reach stiff peaks.
Next, divide the egg white mixture into three parts and gradually add it into the previously prepared egg yolk mixture, mixing as you go until both are well combined.
Finally, pour the cake base mixture into the mold and gently drop it onto the counter to break the air bubbles, making the cake look better.
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Bake the sponge cake
To bake the sponge cake, you need to preheat the oven for about 5 – 10 minutes at 150 degrees Celsius.
Then, place the cake mold in the oven, close the oven door, and set the temperature to 150 degrees Celsius for 40 minutes for the cake to cook.
After 40 minutes, take the cake out and gently drop it to break the air bubbles inside.
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Make the egg cream
Add 100g of egg cream powder, 350g of whipping cream, 15g of sugar, 20g of coconut powder, and 2g of salt into another bowl, then use a mixer to beat on high speed until the mixture has swirls and thickens slightly.
Next, add 60g of unsweetened fresh milk and 20g of coconut milk, then continue to beat for about 5 minutes until the mixture thickens to your liking. Then, continue to beat on the lowest speed for about 2 more minutes and then turn off the machine.
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Completion
You layer the cake and cream alternately in a box and add some toasted coconut flakes on top of the cake surface to finish. You should cover it and store it in the refrigerator to enjoy better.
Note: The egg cream sponge cake can only be stored in the refrigerator for 3 – 4 days!
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Product
The egg cream sponge cake after completion will have a beautiful light yellow color and emit a fragrant smell of toasted coconut.
When eaten, you will feel the soft and fluffy cake base, with an appealing coconut milk aroma, and the rich creamy egg sauce. You will surely love it right from the first bite!
Product Information
- You can use the Sanaky VH259S2D 25-liter oven with its beautiful, compact design, easy installation, and convenient use in any kitchen.
- The oven chamber is made of shiny stainless steel, easy to clean after cooking, with a light inside the oven chamber.
- Multi-functional oven with a power of 1400W, using resistance heating technology helps to distribute heat evenly, cooking food quickly.
- Knob control with easy-to-understand instructions, making it easy for both the elderly and children to use the family oven.
- The product price ranges around 1 million 500 thousand dong (price updated in August 2022).
2 Ways to make coconut egg cream sponge cake introduced here are very simple, right? Let’s head to the kitchen and make it for this weekend’s gathering. Wishing you success in your cooking!
