Soft Sponge Cake With Coconut Icing

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Unknown on 05:50

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Soft Sponge Cake With Coconut Icing

Ingredients:

•  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

Directions:

•  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.

For more recipe: http://topbestdesignideas.blogspot.in/2014/08/malai-paneer-recipe.html

Coconut Icing

Ingredients:

• 1 cup coconut milk
• 1/2 cup sugar
• 2 TB plus 1 tsp pineapple juice
• 1 TB plus 2 tsp cornstarch

Directions:

• 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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Soft Sponge Cake With Coconut Icing