Does your family have a sponge cake expert? Mine does and it's my brother in law, Greg. Greg makes a fabulous sponge cake and my sister, Susie, loves having it for birthdays and Mother's Day.
These days he gets my niece and nephew to help with the cooking and decorating. Nice. :)
Strawberry Cream Sponge Cake.
Prep time: 20 mins
Cook time: 20-25 mins
12 eggs, separated
2/3 cup honey
1 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon vanilla powder
1 can coconut cream (chilled in fridge overnight)
1-2 Tablespoons honey
1/2 cup jam (See my easy jam recipe here.)
Fresh strawberries to decorate
- Heat oven to 170 degrees Celsius (338F)
- Grease and line two 20cm (8 inch) round pans with baking paper.
- Beat egg whites with electric beaters until they form soft peaks.
- In a separate bowl, beat egg yolks and honey until pale yellow. (1-2 mins)
- Add coconut flour, vanilla powder and baking soda to yolks & honey and beat until well combined.
- Using a metal spoon, mix 1/3 of the egg white mixture into the egg & flour mixture.
- Gently fold in the remaining egg whites.
- Divide mixture between the pans and bake for 20-25 mins until golden brown and top feels done. (Mine takes 22 mins).
- Cool cakes on wire racks.
- When cakes are cool, use electric beaters to beat the coconut cream that has separated to the top of the can. (About 1 cup) Add honey to taste.
- Decorate with a layer of jam, then a layer of cream between the two layers.
- Sprinkle top with coconut flour or decorate with more cream and fresh strawberries.
- Serve straight away, or store in the fridge. Tastes great the next day if you have any leftovers!
- You can mix the strawberry jam and coconut cream together for the filling.
- You need two very large mixing bowls to make this recipe, or, use 4 smaller ones with half the ingredients in each. (Note to self: buy bigger mixing bowls. :)