Basic Sponge Cake With Coconut Honey Frosting

Basic Sponge Cake With Coconut Honey Frosting

A truly no-flop cake, and you can even use it for cupcakes. Enjoy a traditional cake just the way your mom used to bake.

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins
Spongecake
What you'll need
 4 Extra large Free-range Eggs
 150 ml Water
 150 ml Coconut oil
 200 g Coconut sugar (regular Castor sugar if not Paleo)
 15 ml Vanilla essence
 300 g Health Riot's Cassava flour
 20 ml Baking powder
 3.50 ml Himilayan Salt
 (If making a chocolate cake, substitute 75 ml flour for Cocoa powder.)
Sugar Syrup Sauce
 75 ml Water
 75 ml Coconut sugar (use regular White sugar if not Paleo)
Tip
 Add a teaspoon cinnamon / coffee to the syrup for a flavoured cake/cupcakes if you are making a traditional icing.
Coconut Honey Frosting
 1 cup Butter
 ¾ cup Full-fat Coconut cream.
 ½ cup Raw honey
 ½ tsp Vanilla Extract
Instructions:
1

Preheat oven to 170 degrees Celsius.

2

Line two cake tins with wax paper at the bottom and cover the sides and bottom with a generous amount of butter.

3

In a bowl, sift Health Riot’s Cassava flour, salt and baking powder (add 75ml cocoa if making chocolate cake – remember to take out 75ml Health Riot’s cassava flour if making chocolate cake)

4

Separate the eggs.

5

In the bowl of yolks, add the water and oil and whisk well with electric hand mixer.

6

Add vanilla essence and sugar – mix well

7

Add sifted flour mix and combine well.

8

Whisk your egg whites until stiff peaks form and mix into batter.

9

Bake in prepared tins for 20–25 minutes, if making cupcakes for 10–15 minutes.

10

As soon as cakes are removed from oven keep them in the tins and drizzle sugar syrup over to keep them moist.

11

Remove from tin once completely cooled down.

Sugar Syrup Sauce
12

Melt together on low in a pot. Prick holes all over your cakes and pour the syrup in.

Coconut Honey Frosting
13

Combine all the ingredients in a bowl and mix very well with electric hand mixer. Scrape down the sides and continue beating on high until the frosting is fluffy and thickened. (The frosting will “break” when you first start mixing – just keep going and it will eventually come back together and be light and fluffy.)

Ingredients

What you'll need
 4 Extra large Free-range Eggs
 150 ml Water
 150 ml Coconut oil
 200 g Coconut sugar (regular Castor sugar if not Paleo)
 15 ml Vanilla essence
 300 g Health Riot's Cassava flour
 20 ml Baking powder
 3.50 ml Himilayan Salt
 (If making a chocolate cake, substitute 75 ml flour for Cocoa powder.)
Sugar Syrup Sauce
 75 ml Water
 75 ml Coconut sugar (use regular White sugar if not Paleo)
Tip
 Add a teaspoon cinnamon / coffee to the syrup for a flavoured cake/cupcakes if you are making a traditional icing.
Coconut Honey Frosting
 1 cup Butter
 ¾ cup Full-fat Coconut cream.
 ½ cup Raw honey
 ½ tsp Vanilla Extract

Directions

Instructions:
1

Preheat oven to 170 degrees Celsius.

2

Line two cake tins with wax paper at the bottom and cover the sides and bottom with a generous amount of butter.

3

In a bowl, sift Health Riot’s Cassava flour, salt and baking powder (add 75ml cocoa if making chocolate cake – remember to take out 75ml Health Riot’s cassava flour if making chocolate cake)

4

Separate the eggs.

5

In the bowl of yolks, add the water and oil and whisk well with electric hand mixer.

6

Add vanilla essence and sugar – mix well

7

Add sifted flour mix and combine well.

8

Whisk your egg whites until stiff peaks form and mix into batter.

9

Bake in prepared tins for 20–25 minutes, if making cupcakes for 10–15 minutes.

10

As soon as cakes are removed from oven keep them in the tins and drizzle sugar syrup over to keep them moist.

11

Remove from tin once completely cooled down.

Sugar Syrup Sauce
12

Melt together on low in a pot. Prick holes all over your cakes and pour the syrup in.

Coconut Honey Frosting
13

Combine all the ingredients in a bowl and mix very well with electric hand mixer. Scrape down the sides and continue beating on high until the frosting is fluffy and thickened. (The frosting will “break” when you first start mixing – just keep going and it will eventually come back together and be light and fluffy.)

Basic Sponge Cake With Coconut Honey Frosting

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