Coconut milk sponge cake is fragrant, creamy, and has a moderate sweetness, with a fluffy, soft cake base that is extremely easy to eat. Today, let’s join Tastetutorial.com in the kitchen to learn 2 recipes for this cake dish to enjoy!
1. Coconut milk sponge cake
-
Preparation
30 minutes
-
Cooking
35 minutes
-
Difficulty
Easy
Ingredients for Coconut Milk Sponge Cake Serves 6
Cake Flour 100 gr (or all-purpose flour type 8) Cornstarch 20 gr Sugar 120 gr Chicken eggs 6 eggs Coconut milk 50 ml Corn syrup 15 ml Vinegar 1 teaspoon Vanilla 7.5 gr (1 packet) Cooking oil 25 ml Salt 1/2 teaspoon
What is cake flour?
- Cake flour, also known as all-purpose flour type 8, is made from finely ground soft wheat, has a high starch content, and very low protein content, around 7 – 8.5%. Visually, the flour is always fine and has tiny particles.
- Cake flour is commonly used to make light, airy cakes such as Chiffon, Sponge Cake, Roll Cake, Cupcake, Mousse, or various types of Taiwanese and Japanese sponge cakes.
Tools needed
How to make Coconut Milk Sponge Cake
-
Whip the egg whites
Put 6 egg whites, 1 teaspoon of vinegar, and 1/2 teaspoon of salt into a large bowl. Use a hand mixer to beat on low speed until the eggs form bubbles like soap.
Divide 120g of sugar into 3 portions, gradually adding each portion while beating until dissolved. Beat each portion of sugar for about 30 seconds on low speed before adding the next portion.
When adding the final portion of sugar to the egg whites, turn the mixer to high speed and beat until the mixture is soft, creamy with peaks, sticky, shiny, and smooth. Lift the whisk to create stiff peaks but slightly drooping to achieve the desired consistency.
Note:- Divide the sugar into 2 or 3 portions and add gradually little by little. Avoid adding all at once.
- The egg whites should be at room temperature before beating and should not contain any impurities like yolks, water, or cooking oil.
-
Beating the egg yolks
Put 6 egg yolks and 1 packet of vanilla into a new bowl, then stir well until the eggs are dissolved.
Next, add 50ml of coconut milk, 25ml of cooking oil, 15ml of corn syrup, 20gr of cornstarch, and 100gr of flour. Use a mixer on low speed until the mixture is blended.
-
Mixing the cake batter
Divide the whipped egg whites into three parts. First, add one part of the whipped egg whites into the cake mixture, then use the mixer on the lowest speed to blend all ingredients together.
After that, pour the mixed batter back into the bowl with the whipped egg whites and gently fold the mixture from the bottom to the top using a spatula. Bring the spatula down to the bottom of the bowl, lift the heavier ingredients up, and fold them to one side. Continue this process until the mixture becomes smooth.
Note: It is advisable to fold correctly to avoid breaking large air bubbles, otherwise, the cake will not rise.
-
Pouring the batter, baking the cake
Preheat the oven to 200 degrees Celsius for 10 minutes to stabilize the temperature.
Prepare a cake pan lined with parchment paper, then pour the batter in and bake at 170 degrees Celsius, with top and bottom heat and a convection fan for 35 minutes.
Tip:- After 25 minutes of baking, if the cake’s surface is golden but the cake itself is not cooked, you should cover it with a sheet of aluminum foil.
- To check if the cake is done, insert a toothpick into the cake. If the toothpick comes out dry, it’s done; if it comes out with wet batter, it’s not done.
-
Final product
The coconut milk sponge cake just out of the oven is fragrant, with a resilient, fluffy, and smooth texture, and has a moderate sweetness with a creamy taste from the coconut milk.
2. Coconut milk sponge cake (recipe shared by a user)
-
Preparation
30 minutes
-
Cooking
50 minutes
-
Difficulty level
Medium
Ingredients for Coconut Milk Sponge Cake (recipe shared by a user) Serves 4
All-purpose flour 60 gr (type 11 flour) Coconut milk 75 ml Chicken eggs 5 eggs Cooking oil 75 ml Vanilla 1 tube Lemon juice 1/2 teaspoon Sugar 70 gr Salt a little
How to Make Coconut Milk Sponge Cake (recipe shared by a user)
-
Prepare the Ingredients
Place a pot on the stove, add 75ml of cooking oil and heat over medium heat until hot. Then, add 75ml of coconut milk and stir continuously for about 2 – 3 minutes until the coconut milk boils, then turn off the heat and pour the mixture into a bowl.
Next, sift 60gr of flour into the bowl of coconut milk, adding gradually while stirring to dissolve the flour until smooth.
-
Mixing the batter
Separate 5 egg whites into a separate bowl. The remaining 5 egg yolks should be added to the initial batter mixture along with 1 tube of vanilla, and stir well to combine.
Next, use a whisk to beat the 5 egg whites for 1 – 2 minutes until tiny bubbles like soap appear. At this point, add 1/2 teaspoon of lemon juice, a pinch of salt, and continue to beat for about another 3 minutes.
Divide 70g of sugar into 3 parts, adding each part of sugar into the egg whites, whisking constantly until the egg whites are soft and fluffy, forming peaks that bend slightly downwards when done.
Finally, divide the beaten egg whites into 3 portions. Add each portion to the cake batter bowl and use a spatula to gently fold in a clockwise direction until the mixture is well combined. Repeat until all the egg whites are used.
Note: To prevent the cake from collapsing while baking, remember to gently mix the mixture in one direction, as vigorous stirring will cause the air bubbles in the egg whites to break.
-
Pouring into the mold
Prepare the mold lined with parchment paper. Pour the batter from above into the mold, then gently tap the mold a few times on the table to spread the batter evenly.
Next, take a stick or chopsticks to stir lightly on the surface so that the batter becomes smoother, with no air bubbles left.
-
Baking the cake
Preheat the oven to 170 degrees Celsius for 10 minutes. Then, put the cake mold into the oven and bake for about 45 – 50 minutes until the cake surface is evenly golden.
Finally, take the cake out of the oven, gently tap the mold, and wait for the cake to cool before taking it out to enjoy.
Tip: To check if the cake is done, you can take a toothpick and insert it into the middle of the cake; if the batter does not stick to the toothpick, the cake is done.
-
Final product
The coconut milk sponge cake is fragrant, with a soft and smooth texture, fluffy and a sweet, creamy taste of coconut milk that is extremely delicious. This is definitely an ideal snack for your whole family!
How to choose fresh, delicious chicken eggs
- Eggshell: You should choose eggs with a thin white powdery layer on the outside, feeling rough to the touch or heavy in hand, as these are fresh eggs. If the eggshell is smooth and shiny, or has cracks, it means the eggs have been stored for a long time and are not fresh.
- Shine a light: When shining a light on chicken eggs, if you see a small air cell, a round yolk that does not move, and clear egg white with an orange-red or pale pink color, these are fresh eggs. In contrast, old eggs will appear red with many moving veins and a large air cell gap.
- Shake gently: Hold the egg up to your ear and shake it lightly; if there is no sound, it is a fresh chicken egg, while if you hear a noise, it is an old egg that has been stored for too long. Additionally, if you do not hear anything but feel strong movement when shaking, the egg may be spoiled, and the hen is in the process of laying.
Where to buy the ingredients?
- You can buy all-purpose flour and coconut milk at supermarkets, stores in the Tastetutorial.com system or buy online at the website bachhoaxanh.com.
- To ensure health safety, you can also make coconut milk at home using the recipe shared by Tastetutorial.com!
See more:
With the two detailed recipes above, Tastetutorial.com wishes you success in making the soft and sweet coconut milk sponge cake for the whole family!
