Coconut Spongey Cake

IMG_2359

At one time, I kinda stopped baking because nobody (apart from my mom) wants to eat my cakes. My cakes are nice. But I think everyone got tired of cake. Like there’s such a thing. 🙄These people! Tsk tsk.

Anyhow, recently, I found new audience. People who enjoy my cakes and are thankful. 😁 I think that’s what all we, home bakers, ask for.

This cake is mildly sweet. It’s soft and spongey and light.  So we don’t feel guilty about having more than a slice.

IMG_2358

Coconut Spongey Cake

70g virgin coconut oil

6 egg yolks

100g white wholemeal flour

70g coconut cream

1/2 tsp salt

3 Tbsp desiccated coconut

…………………………………

6 egg whites

80 g sugar

1/4 tsp cream of tartar

1. Mix the first 6 ingredients until well blended. Leave it aside.

2. In another clean oil-free bowl, whisk the next 3 ingredients until softish stiff peak stage.

3. Patiently,with a whisk, blend the two bowls of batter together.

4. Pour into a lined 8″x8″ pan. Bake in a water bath, 150c for about 45-50 min or until when an inserted toothpick comes out clean.

5. When the cake is done, take it out and drop it on the table. That helps prevent massive shrinkage.

 

Advertisements