Estimated
Servings: 12 slices
Step 1:
Beat the Eggs
7 large
eggs
Beat the
eggs in a mixer or by hand with a whisk for about 3 minutes, strain it through
a sieve and place in the fridge until ready to use.
*** It is
very important to pour the eggs through a sieve to strain anything that is
weighing it down. In order to get the honeycomb to form inside the cake, you
need to make everything in this cake very light so that it can rise.
Step 2:
Make Sweet Cream
7 ounces coconut cream
3 tablespoons water
2 cups
brown sugar
1 teaspoon vanilla extract
Turn stove
on high heat and whisk all ingredients in this step up until they come to
slight boil and sugar has completely dissolved. Then turn off the heat and
allow the cream to cool off completely at room temperature.
Step 3:
Make the Batter
14 ounces tapioca flour
1 tablespoon rice flour
2 tablespoons single acting baking powder
½ teaspoon salt
Add all of
the dry ingredients into a bowl and mix well. Then pour the eggs into the sweet
coconut cream mixture and blend them until well combined. Now add the wet
ingredients to the dry ingredients and whisk them together until the flour
dissolves into the batter.
*** Single
acting baking powder is a MUST for this recipe. This is a crucial ingredient
to help the cake rise and form honeycombs inside.
*****You
can make single acting baking powder by using 1 tbsp. of cream of tartar and 1 tbsp. of baking soda and sifting them together.
Step 4:
Bake the Cake
Non-stick
baking spray
Preheat
oven to 350 degrees F. Spray your baking pan with non-stick baking spray
spreading it all over the inside of the pan. Now pour the batter into the pan
through a strainer to ensure that all the lumps are out. Bake the cake for
about 35-40 minutes on 350 degree F or until a toothpick comes out clean from
the middle of the cake. Allow it to cool in the pan for 10-15 minutes. Then
place it on a plate, slice it up and enjoy!
**** To
bake the cake, I used a nonstick 9-Inch round cake pan.
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