A light sponge with a custard-like filling / topping made with coconut milk. The filling / topping sets quickly and is rather solid, which make it a little tricky to get it perfectly smooth so I like to top with toasted desiccated coconut.
This cake will keep for five days in the fridge.
Makes 1 double layer cake|Baking time 20-25 minutes at 180 C |Dairy-free
Utensils required: Electric whisk|Measuring cups & spoons & scale|2x 20 cm round cake tin
4 large eggs separated
1 cup (220 grams) granulated white sugar
1/4 cup (62mls) sunflower oil
1 tablespoon lime zest
1 1/4 cups (190 grams) flour
2 teaspoons baking powder
1/2 cup (125 mls) coconut milk
- Preheat oven to 180 degrees C (375 degrees F).
- Grease the base and sides as well as line the base of two 20cm square cake tins.
- Sift flour and baking powder together and set aside
- Beat eggs white until stiff and set aside
- Beat egg yolks and sugar on high speed until fluffy, then add oil, lime zest and beat on medium speed until combined
- Add coconut milk to oil mixture and fold in flour with a spoon until just combined
- Fold in a third of the egg whites and then fold in the remaining egg whites with a metal spoon
- Divide the mixture between the tins and bake for 20-25 minutes or until a cake tester comes out clean
- Cool for 5 minutes in the tins before turning out onto a wire rack to cool completely
Lime custard filling / topping
3 large eggs
2 tablespoons lime juice
3/4 cup (165 grams) castor sugar
65 grams cornflour
400 mls coconut milk
- Whisk eggs, lime juice, sugar and cornflour together until smooth
- Add coconut milk and cook over medium heat, stirring constantly, until thick – about 10 minutes
- Remove from heat and pour into a shallow dish, cover with plastic wrap and leave to cool
- Once cold, use to fill and top the cake
- Smooth the surface and top with toasted desicated coconut if desired