BLUE-YELLOW SPONGE CAKE WITH COCONUT CREAM AND BLUEBERRY
Ingredients for dough:
- Cake tin 22cm
- 5 eggs
- ¾ cup of sugar
- ¾ glasses of bluecorn flour
- ¼ cup of potato flour
- coconut milk for whipped cream
- lemon jelly
- blueberries, pitaya (or other fruit) for decoration
Seperate the egg whites from the egg yolks. Whip the egg whites until stiff, add sugar gradually still whipping. Add the yolks one by one still whipping. Sieve the flours add it slowly and gradually to the mixture. Mix at lower speed so the batter does not fall.
Lay the bottom of the cake tin with parchment paper, do not spread the sides of the mold. Put in the dough. Bake it in 160-170 degrees about 30 to 40 min. Remove the hot cake from the oven, cut it out of the mold and put it back into the half-open oven to cool.
Whip the coconut milk until stiff.
Cut the cooled sponge cake in half, fill it with whipped coconut cream. Place the sliced pitay or other fruit on top of the sponge cake and decorate with blueberries. Cover the cake with cooled jelly and put into the fridge until jelly get gelled.
IDEAL CAKE FOR WARM AND HOT DAYS - ENJOY!