Steamed coconut sponge cake

80 min
Suitable for vegetarians
Temperature: Cold
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Ground almond 0.028 kg
Grated coconut 0.028 kg
Plain flour 0.025 kg
Icing sugar 0.006 kg
Egg whites 1.25 ud
Cream 0.013 l
Egg whites 3.75 ud
Sugar 0.063 kg
Xantana rubber 0.075 g
Elaboration
  • Preheat in a convection steam oven to 90 ºC.
  • Fold in the almond ground, grated coconut, flour, caster sugar, egg white I and cream.
  • Use a separate bowl to whip up a meringue to soft peaks using the egg whites II. Add some sugar when the egg whites are soft peaks, then mix using a rubber spatula.
  • Place the batter in a rectangular aluminum mold previously lined with aluminum paper and bake for 1 hour.
Nutritional information (1 portion)
Energy
170.16
kcal
Carbohydrates
19.03
g
Proteins
5.63
g
Lipids
7.59
g
Sugars 14.1 g
Salt (Sodium) 101.35 mg
Folic acid 5.51 ug
Vitamin C 0.0 g
Vitamin A 7.08 ug
Zinc 0.08 mg
Iron 0.09 mg
Calcium 3.94 mg
Cholesterol 2.75 mg
Polyunsaturated fatty acids 0.05 g
Monounsaturated fatty acids 0.25 g
Saturates 0.55 g
Fiber 0.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.