How to Make Thomas Keller Coconut Upside Down (Mini Sponge) Cake

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut upside down (mini sponge) cake. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Coconut Upside Down (Mini Sponge) Cake is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Coconut Upside Down (Mini Sponge) Cake is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have coconut upside down (mini sponge) cake using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Upside Down (Mini Sponge) Cake:

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

Instructions to make 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.

So that is going to wrap it up with this exceptional food coconut upside down (mini sponge) cake recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!