Coconut Sponge Cakes

Coconut Sponge Cakes

This local sponge cake is traditionally associated with Simbang Gabi —the nine-day series of dawn masses leading up to Christmas. December coincides with the rice harvest season, so Filipinos enjoy a variety of kakanin (native desserts made from rice) around Christmas time. There are so many ways to make this cake—one is to use glutinous rice and top each cake with a slice of salted egg and sugar. The aroma that comes from the cake reminds Filipinos of home.

Ingredients:

3 eggs, beaten

1 cup (200 g) light brown sugar

2 cups (400 g) rice flour

3 tablespoons unsalted butter, melted

One 13 1/2-oz (400-ml) can coconut milk

1 tablespoon baking powder

1 banana leaf (optional)

2 tablespoons fresh or frozen grated coconut

1 tablespoon unsalted butter, sliced

Serves 4 to 6 

Preparation time: 15 minutes 

Cooking time 1 hour

Direction:

1. In a mixing bowl, place the eggs, brown sugar, rice flour, butter, coconut milk and baking powder. Mix thoroughly.
2. Preheat the oven to 325°F (160°C).
3. If you’re using a banana leaf, line a round baking pan (about 8 x 3-inch/20 x 7.5-cm) with the leaf (cut according to the size of the tray) and pour in the cake batter. The banana leaf adds fragrance to the cake when cooked but using it is optional as the cakes are still good without the leaf. If you’re not using a banana leaf, lightly grease the pan with butter and pour in the cake batter.
4. To make individual cakes, line a 4-inch (10-cm) wide and 2 1/4-inch (5.5-cm) deep minipan with 5-inch (12.5-cm) banana leaf (this is optional) and pour batter into the minipan.
5. Bake for about 1 hour or until browned or a toothpick inserted near the center comes out clean. Place the cake onto a serving platter and put butter on top of the cake. Sprinkle the grated coconut on the cake.