STEAMED COFFEE SPONGE CAKE

INGREDIENTS

100g Plain Flour

1 tsp Baking Powder

80g Brown Sugar

2 Eggs

70ml Milk

2 tsp Bake King Coffee Emulco

1 tsp Instant Coffee, optional

½ tsp Ovalett, optional

 

Coconut Toppings:


80g Desiccated Coconut

3 tbps Hot Water

½ tsp Cornflour

Pinch of salt

STEAMED COFFEE SPONGE CAKE

1.      In a mixing bowl, mix all the topping ingredients together then scoop 1 teaspoon of the mixture into all the moulds.   

2.      Using an empty mould as a compressor, press it hard into the mould with coconut fillings then repeat for the rest of the moulds and set aside while prepare the batter.

3.      To prepare the cake batter, beat all the ingredients using an electric mixer on speed 3 till light and fluffy with ribbon trace.

4.      Spoon coffee batter into piping bag and fill each mould till the brim or alternatively you can fill each mould with 2 teaspoons of batter.

5.      Steamed over medium heat for 10 minutes. Unmould and serve warm.

 

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