This week was my hubby's birthday, so I decided to make a nice sponge cake to celebrate.
I do not know neither where or when my mum learned this recipe. I know that most of our birthday cakes were with this recipe.
What I like is that you can use it for any flavor you want. This time I used pineapple and coconut. My hub and my in-laws told me it was delicious. :-)
For the icing I used recipes that I found in Food - Easy pineapple Icing Recipe. You can read it there. However, I used half of the sugar, because we try to avoid it as much as possible. Another thing that I made different was blend the ingredients before bring them to boil. In this way, it was easier to spread it on the cake.
For fillings I used as base recipes that I saw in a Brazilian TV show Santa Receita - Rede Aparecida. You can find the original recipe clinking the following link bolo mousse de abacaxi com coco
Sponge cake recipe (without baking powder):
Ingredients
6 eggs
3 cups plain flour
3 cups caster sugar (I used demerara sugar)
1 cup water
Instructions
Beat the egg white and leave to one side.
Using a mixer, mix the yolks and water.
Add the sugar to the mixture, mixing well. Then, fold in the flour into the mixture and mixing it during all the process.
Finally, add the egg white using a spatula to incorporate it to the mixture.
Put it in a preheated oven (180 C) for about 30 minutes or until golden on the surface.
Coconut filling:
250 g coconut flakes
350 ml whipped cream
3 tbsp sugar
2 tbsp water
In a saucepan combine coconut, sugar and water. Bring to boil and cook, stirring constantly, until thick (possible to eat using a spoon). Let it cool and then add the whipped cream to the mixture.
Pineapple filling:
2 cans pineapple in juice
1/4 cup demerara sugar
Cut the pineapple and keep the juice to soak the cake.
In a saucepan combine the ingredients and bring to boil. Cook them, stirring constantly, until thick (possible to eat using a spoon).
After the cake cool down, I cut it in 3 layers and soaked pineapple juice in each layer.
Between 2 cake layers I put 1 layer of coconut and another of pineapple filling. The last layer was the cake.
Then I spread the pineapple icing around the cake and sprinkled coconut flakes around it.
You can use some pineapple slices for decoration.
The last step is enjoy.
I do not know neither where or when my mum learned this recipe. I know that most of our birthday cakes were with this recipe.
What I like is that you can use it for any flavor you want. This time I used pineapple and coconut. My hub and my in-laws told me it was delicious. :-)
For the icing I used recipes that I found in Food - Easy pineapple Icing Recipe. You can read it there. However, I used half of the sugar, because we try to avoid it as much as possible. Another thing that I made different was blend the ingredients before bring them to boil. In this way, it was easier to spread it on the cake.
For fillings I used as base recipes that I saw in a Brazilian TV show Santa Receita - Rede Aparecida. You can find the original recipe clinking the following link bolo mousse de abacaxi com coco
Sponge cake recipe (without baking powder):
Ingredients
6 eggs
3 cups plain flour
3 cups caster sugar (I used demerara sugar)
1 cup water
Instructions
Beat the egg white and leave to one side.
Using a mixer, mix the yolks and water.
Add the sugar to the mixture, mixing well. Then, fold in the flour into the mixture and mixing it during all the process.
Finally, add the egg white using a spatula to incorporate it to the mixture.
Put it in a preheated oven (180 C) for about 30 minutes or until golden on the surface.
Coconut filling:
250 g coconut flakes
350 ml whipped cream
3 tbsp sugar
2 tbsp water
In a saucepan combine coconut, sugar and water. Bring to boil and cook, stirring constantly, until thick (possible to eat using a spoon). Let it cool and then add the whipped cream to the mixture.
Pineapple filling:
2 cans pineapple in juice
1/4 cup demerara sugar
Cut the pineapple and keep the juice to soak the cake.
In a saucepan combine the ingredients and bring to boil. Cook them, stirring constantly, until thick (possible to eat using a spoon).
Between 2 cake layers I put 1 layer of coconut and another of pineapple filling. The last layer was the cake.
Then I spread the pineapple icing around the cake and sprinkled coconut flakes around it.
You can use some pineapple slices for decoration.
The last step is enjoy.
O bolo estava delicioso. Foi aprovado por todos.
ReplyDeleteObrigada
Delete