Tuesday, 12 August 2014

Soft Sponge Cake With Coconut Icing

  •  1 cup cake or pastry flour
  •  1 tsp baking powder
  •  1/4 tsp salt
  •  4 eggs
  •  1 tsp almond extract
  •  3/4 cup sugar
  •  1/4 cup coconut milk
  •  Line the bottom of a cake pan with parchment paper. Prepare a wok for steaming.
  •  Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.
  •  In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes). Stir in the almond extract.
  •  Gradually add the flour mix to the egg mixture, stirring. Add the coconut milk. Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
  •  Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan). Steam for 30 minutes or until a toothpick comes out clean. Cool and remove
  •  from the pan, turning the cake over. Cut the cake into squares or diamond shapes.
  • 1 cup coconut milk
  • 1/2 cup sugar
  • 2 TB plus 1 tsp pineapple juice
  • 1 TB plus 2 tsp cornstarch
  • In a small bowl, mix the pineapple juice and cornstarch and set aside. In a medium saucepan, bring the coconut milk and sugar to a boil, stirring occasionally.
  • Add the pineapple juice/cornstarch mixture, stirring. Cook for a few minutes on medium-low heat to thicken. Cook for another minute, then remove and use to ice the cake.
  • Chill the cake until the icing stiffens. Refrigerated in a sealed container, the icing will keep for a few days. It can be used again to ice another sponge cake, or as a simple (but sweet!) dessert for one to two people.

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  1. sound interesting with coconut milk.yummy..want to try..

  2. Wonderful flavours in your cake. Love the idea of pineapple with coconut!

  3. Love love the icing with coconut and pineapple; both my fav in flavors and taste.

  4. Soft spong coconut icing cake recipe is very great. I made it for my guest. cake was very yummy and delicious.Thanks for sharing good cake recipe
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