Coconut Sponge Cake with Sour Cream

Warm spring days invite us to enjoy the sun, walks, sitting around, and chatting with good company. If youre expecting visitors, then this coconut beauty is just perfect for the occasion. Made in 10 minutes (without baking) and so refreshing that everyone will want another slice.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Coconut biscuit

  • 3 pieces Egg, fresh

  • 80 g Sugar, white

  • 1 bag Sugar, white

  • 1 spoon Milk, whole milk

  • 1 spoon Oil, vegetable oil, canola

  • 80 g Wheat flour, white, multi-purpose

  • 50 g Coconut, flakes

  • 1 pinch Salt, table

  • pieces Baking powder

Decoration

  • pieces Strawberries

  • pieces Mint

Filling

  • 180 g Sour cream

  • 2 spoons Marmalade, orange

Steps

  1. Beat whole eggs with sugar and vanilla sugar in a mixer for about 15 minutes. Add milk and oil and mix well.

  2. Add coconut flour and salt, then sift the flour mixed with baking powder into the mixture. Gently fold with a spatula to keep the mixture fluffy.

  3. Grease a round cake pan with a fluted edge (25 cm in diameter) with butter, then dust it with flour (remove any excess flour). Pour the prepared batter into the pan and bake for about 20 minutes in an oven preheated to 170°C.

  4. When the sponge cake turns golden brown, remove the pan from the oven. Turn the baked sponge cake onto a serving plate and let it cool.

  5. Mix the sour cream in a pot and spread it over the cooled sponge cake. Drizzle dollops of strawberry jam (or use a spoon) on top of the cream and decorate the dessert as desired.

Nutrition Information (Per 100g)

  • Calories: 259.53 kcal
  • Fat: 11.23 g
    • Saturated Fat: 5.91 g
  • Carbohydrates: 31.02 g
    • Sugars: 16.69 g
  • Protein: 6.94 g
  • Fiber: 0.15 g