pineapple and coconut layered sponge cake


Sponge Cake*

1 1/4 c. plain flour
6 eggs
3/4 c. castor sugar
60g. butter melted

Preheat the oven to 180C and butter a 25cm round spring-form cake pan.
Sift the flour 3 times and set aside.

Break the eggs into a heatproof bowl and add the sugar. Set the bowl over a pan of barely simmering water (but make sure the bowl does not touch the water!) and whisk with an electric mixer until the mixture is more than double in volume, and is thick, pale and creamy. Remove the bowl from the heat and whisk at high speed until the mixture has cooled and falls from the whisk in thick ribbons. Reduce the whisk speed to medium and continue beating for another 10 minutes.

Fold the flour into the egg mixture. Then fold in the butter.

Pour the batter into the prepared cake tin and bake for approximately 30 minutes or until golden brown, light and springy to the touch. Let the cake cool in tin for 10 minutes. Slide a knife around the edge of the tin to loosen the cake and remove the spring-form ring. Let cake cool on wire rack.

Pineapple Jam
2 x 440g cans of crushed pineapple (naturally sweetened)
1/2 c. sugar (vary sugar depending on sweetness of the pineapple)
1 teaspoon of ground cinnamon
2 star anise broken into corners

Put all ingredients into a saucepan and bring to boil. Reduce heat to low and let simmer until most of the liquid has evaporated. This will take 45 minutes to an hour. When the mixture has thickened and most of the liquid has evaporated, turn off the heat and let cool. Once cool, transfer to a bowl and leave in the fridge for at least 3 hours.

Coconut paste
25 g coconut milk powder

1-2 tsp icing sugar
1/2 c. warm water

Add the coconut milk powder to the water to make coconut cream. Stir in icing sugar and test for sweetness.

Assembly:
Once the sponge cake has cooled, cut the cake into 3 separate layers.
Lightly brush the bottom layer with coconut paste  (do not soak the cake) and cover with a thin layer of pineapple jam. Repeat on middle layer of the cake. Brush the bottom side of the top layer of the cake with the coconut paste and place the top layer on the cake. Sift 1 tbsp of icing sugar and 1 tsp of coconut milk powder over the top of the cake.

Best to finish the cake on the day of making.

*The ingredients for this cake is based on the basic sponge cake from the Donna Hay website. The method for preparing the cake is based on the recipe for Genoese Sponge from The Cook’s Book by Dorling Kindersley Limited.

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