Indulge in the delightful lightness of this Soft & Fluffy Coconut Milk Sponge Cake, a recipe that effortlessly marries the delicate sweetness of a classic sponge with the subtle richness of coconut milk. This isn't your grandma's dense sponge; expect a cloud-like texture that melts in your mouth, leaving behind a lingering hint of tropical paradise. The secret lies in a simple yet effective technique that whips the egg whites to airy perfection, creating a cake that's both visually stunning and incredibly satisfying.
This recipe provides a foolproof method for achieving a flawlessly moist and tender sponge cake, even for novice bakers. The subtle coconut flavour complements the natural sweetness of the cake beautifully, making it perfect for any occasion, from afternoon tea to celebratory gatherings. Ready to create this culinary masterpiece? Let's dive into the step-by-step process!
Tools Needed
- Oven
- Whisk
- Mixing bowl
- 16-car or 18-car cake mold
- Parchment paper (optional)
Ingredients
- Eggs: 5 (around 300g)
- Cooking Oil: 75g
- Coconut Milk: 75g
- Flour (number 8 or all-purpose): 65g
- Sugar: 75g
- Salt: 1/4 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Batter
Step 2. Bake the Cake
Step 3. Cool the Cake
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Ensure the oil is only slightly warm before adding coconut milk and flour.
- Add sugar gradually to the egg whites to prevent them from becoming weak.
- Gently fold the egg whites into the yolk mixture to avoid deflating the batter.
- Mix the batter until it is evenly colored, ensuring there are no lumps.
- If using a 16-car mold, line it with parchment paper to prevent sticking. An 18-car mold typically doesn’t require this.
Nutrition
- N/A
FAQs
1. Can I substitute the coconut milk?
While coconut milk provides the best flavor and texture, you can try substituting it with an equal amount of whole milk or buttermilk. The cake might be slightly less moist and flavorful.
2. How can I tell if my eggs are properly whipped?
The egg whites are ready when they form stiff, glossy peaks that hold their shape when you lift the whisk. If they're still runny or easily collapse, whip them a little longer.
3. How do I store leftover cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Wrap it tightly to prevent it from drying out.
This Soft & Fluffy Coconut Milk Sponge Cake is a testament to the magic of simple ingredients and careful technique. Enjoy the delightful lightness and subtle coconut flavor of this delectable treat, perfect for sharing with friends and family. We hope you enjoyed baking this recipe as much as we enjoyed creating it for you!