Coconut Jam Cake

Overview

There are two types of sponge cake: whole egg whipping and separated egg whipping. I have made both types. In comparison, I still feel that the texture of the cake whipped with separated eggs is much more delicate, while the texture of the whole egg cake is slightly rough.

Tags

• baking
• butter
• coconut
• egg
• fresh coconut milk
• homemade blueberry jam
• low gluten flour
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Prepare the materials and separate the egg whites and egg yolks into different oil-free and water-free containers;

   

2. 2 Add fine sugar in portions to the egg whites;

   

3. 3 Use an electric egg beater to beat until dry peaks form, that is, the egg beater can pull up short, upright corners, and place in the refrigerator for later use;

   

4. 4 Beat the egg yolks, add coconut milk and mix well;

   

5. 5 Melt the butter into a liquid state, add it to the egg yolk liquid, and beat evenly;

   

6. 6 Sift the low-gluten flour into the egg yolk liquid, and use a rubber spatula to stir evenly from the bottom up;

   

7. 7 Take the egg whites out of the refrigerator, use a spatula to add 1/3 of the egg whites into the egg yolk paste, and mix evenly;

   

8. 8 Pour the egg yolk paste into the remaining 2/3 of the egg whites and mix evenly with a spatula;

   

9. 9 Pour the mixed cake batter into an 8-inch square cake mold lined with tin foil, and shake it firmly on the table to remove any air bubbles;

   

10. 10 Preheat the oven to 190 degrees, put the cake batter into the oven, turn the heat up and down, on the middle layer, and bake for 20 minutes;

    

11. 11 Immediately after baking, unmold the cake, tear off the baking paper around it, and let the cake cool;

    

12. 12 Use a round cutting die with a diameter of 4.5CM to cut out round cake slices from the cooled cake;

    

13. 13 Then use a knife to cut into two pieces;

    

14. 14 After 80 grams of butter is softened, add 35 grams of powdered sugar and beat with a whisk to form yellow cream;

    

15. 15 Spread homemade blueberry jam between each two cake slices;

    

16. 16 Sandwich the two cake slices together and spread yellow butter on the outside of the cake slice;

    

17. 17 Wrap it evenly in coconut milk so that all sides are covered with coconut milk;

    

18. 18 Pipe a circle of yellow cream on top of the cake slice and some blueberry jam in the middle;

    

19. 19 The delicious and delicious coconut jam cake is ready;