Easy Recipe Coconut Upside Down Mini Sponge Cake Yummy

Simple recipe ultimate Coconut Upside Down (Mini Sponge) Cake easy, tasty, practical.

16 ingredients, 6 steps, cooking Coconut Upside Down (Mini Sponge) Cake

Good Morning mother, now you get prepare recipe Coconut Upside Down (Mini Sponge) Cake with 16 ingredients and 6 steps. Below this is how to make it, please pay attention carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 6 stages of easy cooking Coconut Upside Down (Mini Sponge) Cake.

Ingredients all Coconut Upside Down (Mini Sponge) Cake

1. Prepare : A. Creamed.
2. Prepare 2 : eggs.
3. It’s 1 C : fine/castor sugar.
4. Prepare 1 tbsp : ovalette or any cake emulsifier.
5. Prepare 1 tbsp : pandan paste (optional).
6. You need : Food colouring.
7. You need : B. Combined & mixed.
8. It’s 1 C : coconut milk.
9. It’s Pinch : salt.
10. Prepare : C. Sifted.
11. You need 1 1/2 C : self raising flour.
12. It’s 1/2 C : corn flour.
13. You need : D. Coconut topping.
14. Prepare 2 C : grated coconut.
15. Prepare 2 tbsp : tapioca flour/corn flour.
16. It’s 1/2 tsp : salt (or to taste).

If all composition Coconut Upside Down (Mini Sponge) Cake it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Process Cooking Coconut Upside Down (Mini Sponge) Cake

1. Preparation : Prepare steamer. Grease moulds generously with cooking oil. Sift flour. Next, prepare the topping by mixing D. Steam D for 5 minutes. Skip steaming if using freshly grated coconut. Scoop a tsp or a tbsp of this grated coconut into the moulds (just enough to cover the bottom of the moulds) and press it down firmly with your thumb or finger. Set all these aside. Next, prepare the batter.
   
2. Using a mixer, cream A until it is light and fluffy. Add in B and mix on low speed for a minute or two or until batter is well-mixed. Stop the mixer.
   
3. Fold in C in batches and mix until well combined.
   
4. Fill the moulds with batter and steam on high for 10-12 minutes. Note: water in the steamer should be boiling when steaming and steamer lid is wrapped in tea towel.
   
5. Remove mini cakes from moulds when they are slightly cool.
   
6. Fridge friendly. Microwave 30-40 seconds before serving.
   
7. Finish and Enjoy.

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