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Sweet Corn Mini Sponge

sweet corn mini sponge

Ingredients

  • 180 g Sweet corn (weighed after peeling)
  • 2 eggs
  • 130 g sugar (if you like it sweet you can add more)
  • 1/3 tsp salt
  • 1/2 tsp sp/ ovalette/TBM
  • 150 gr flour
  • 60 g thick coconut milk (me 1 small instant coconut milk sachet)
  • 50 ml of oil

Method

  • Prepare the mold, lightly grease with oil. set aside
  • Heat the steamer over medium heat. While waiting for the steam to boil, blend the corn and coconut milk until smooth, mix well with the oil. set aside
  • Beat eggs and sugar until foamy, add sp and salt. Whisk until thick.
  • Lower the mixer speed to the lowest then add the flour little by little alternating with the fine corn. Just enough to mix well. Don't over mix. Turn off the mixer.
  • Pour the mixture into the mold until it is almost full. Steam for about 15 minutes if using small molds or about 30 minutes if using large molds.
  • Turn off the fire. Leave it until it is not too hot, remove the cake from the mold.
  • Let it cool and then paste the EFIBLE STAMP.
  • If the surface of the cake is too dry, brush lightly with water first so the EDIBLE STAMP can stick neatly.

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