Caribic sponge cake recipe

Caribic Sponge Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the tropical flavors of the Caribic sponge cake recipe, a delightful dessert that will transport your taste buds to paradise. This light and fluffy sponge cake is infused with exotic ingredients like coconut and pineapple, creating a truly divine treat. With its moist texture and irresistible aroma, this recipe is a must-try for any cake lover. Whether you're hosting a party or simply craving a slice of heaven, this Caribic sponge cake is sure to impress.

Keywords: Caribic, sponge cake, tropical flavors, coconut, pineapple.

Caribic sponge cake recipe details

Caribic sponge cake recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

	For the sponge:
2	eggs
50 g	sugar
1 tsp	vanilla extract
50 g	flour
1 tbsp	corn starch
1 tsp	baking powder
	For the filling:
1 large can(s)	pineapple, 280g
10 sheet(s)	gelatin
500 g	soured milk
250 ml	passion fruit nectar
100 g	sugar
1 tsp	vanilla extract
	fresh mint leaves, to garnish

Instructions

Preheat the oven to 180°C.
Whisk the eggs until creamy and trickle in the sugar and the vanilla extract while whisking.

Combine the corn starch, the flour and the baking powder. Sieve the flour mixture over the egg mixture and fold in. Line the bottom of a springform pan (24cm). Spoon in the dough, flatten and bake for 15 minutes.

Turn out the sponge on a lined wire rack, remove the parchment paper and allow to cool.

Transfer the sponge onto a cake plate and put a cake setting ring around.

Drain the pineapples and cut the rings in small pieces. Soak the gelatin in cold water, then squeeze and dissolve. Mix the soured milk, nectar, sugar and vanilla extract.

Stir 4 tablespoons of the soured milk mixture into the dissolved gelatin, then stir this into the remaining soured milk mixture. Fold in the pineapple pieces. Evenly divide the cream on the sponge and flatten. Set the cake in a cool place for at least 2 hours.

Remove the cake setting ring, garnish with mint leaves and serve.

Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 25 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
108 kcal