adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tropical sponge cake
Tropical sponge cake
0 Likes
Prep Time:
45 minutes
Cook Time:
55 minutes
Total Time:
100 minutes
Satisfy your sweet cravings with a tropical fruit and coconut cream layered sponge cake, ideal for tea time or as a luxurious dessert.
Ingredients:
  • 6 eggs
  • 322.50 gm caster sugar
  • 187.50 ml plain flour
  • 112.50 gm self-raising flour
  • 7.50 gm ground ginger
  • 3 passionfruit, halved
  • 600ml thickened cream
  • 50g sachet coconut milk powder
  • 12.00 gm icing sugar
  • 2 mangoes, thinly sliced
  • 40g packet roasted coconut chips
  • 1 kiwifruit, peeled, roughly chopped
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease and line 2 x 7cm-deep, 20cm round cake pans with baking paper. Using an electric mixer, beat 4 eggs and 2/3 cup caster sugar for 8 minutes until thick and creamy.
  • Triple-sift 1/2 cup plain flour, 1/2 cup self-raising flour, and 2 teaspoons ground ginger together. Then sift the flour mixture over the egg mixture and fold gently until just combined. Divide evenly between prepared pans and bake for 20 to 22 minutes until golden and sponge springs back when lightly touched. Let it stand in pans for 2 minutes, then turn onto a wire rack to cool. Repeat the process with the remaining eggs, flours, ginger, and caster sugar for the remaining cake.
  • Combine passionfruit pulp, remaining caster sugar, and water in a small frying pan over low heat. Stir and cook for 2 to 3 minutes until sugar dissolves. Increase heat to medium-high and boil for 5 minutes until golden. Transfer to a heatproof bowl and let cool for 15 to 20 minutes.
  • With an electric mixer, whip cream, milk powder, and icing sugar until forming soft peaks. Place one cake on a serving plate. Spread with one cup of the cream mixture. Add 1/4 of the mango on top and sprinkle with one tablespoon of coconut chips. Repeat the process once. Place the remaining cake on top, followed by the rest of the cream mixture. Garnish with kiwifruit, remaining mango, and coconut chips. Finish by drizzling the cake with passionfruit syrup. Serve and enjoy!

Similar Recipes