Chocolate Matcha Coconut Milk Layer Sponge Cake by @videokuemanis

45 min

8 servings

🥚

10

Eggs

🍬

160 g

Granulated sugar

🧁

20 g

SP cake emulsifier

🥥

60 g

Instant coconut milk

🌽

20 g

Cornstarch

🌾

170 g

Medium protein wheat flour

🍫

5 ml

Cocoa powder

🫖

5 ml

Matcha powder

🧈

180 g

Margarine

🥛

300 g

Buttercream

🍓

Jam

🌰

Nutella

🥛

Sweetened condensed milk

  1. Preheat

    Preheat the oven to 120°C top heat and 150°C bottom heat. Line two 22 × 22 × 4 cm square cake pans with baking paper.

  2. Melt
    • margarine

    Melt 180 g margarine and let it cool slightly. Keep it liquid but not hot.

  3. Place
    • whole egg
    • granulated sugar
    • cake emulsifier

    Place the 10 whole eggs, 160 g granulated sugar, 20 g cake emulsifier, 20 g cornstarch, and 170 g wheat flour in a mixing bowl. Beat on high speed for 10 minutes until thick, pale, and ribbon-like.

  4. Fold
    • instant coconut milk
    • margarine

    Fold 60 g instant coconut milk into the whipped batter. Fold in the cooled melted margarine until evenly combined.

  5. Divide
    • cocoa powder
    • matcha powder

    Divide the batter equally between two mixing bowls. Fold 1 teaspoon cocoa powder into one portion and 1 teaspoon matcha powder into the other.

  6. Pour
    • Matcha powder

    Pour the chocolate batter into one prepared square cake pan. Pour the matcha batter into the second prepared square cake pan.

  7. Bake

    Bake both cakes for 15 minutes at 120°C top heat and 150°C bottom heat. Continue baking for 10 minutes at 160°C top heat and 130°C bottom heat, until cooked through.

  8. Cool

    Remove the cakes from their pans. Cool them completely on a cooling rack before filling.

  9. Spread
    • buttercream

    Spread 300 g buttercream evenly over the top of one cooled cake. Place the second cake on top to form two layers.

  10. Trim

    Trim the cake edges if desired. Cut the layered cake into 24 portions and serve.

Chocolate Matcha Coconut Milk Layer Sponge Cake by @videokuemanis

45 min

8 servings

🥚

10

Eggs

🍬

160 g

Granulated sugar

🧁

20 g

SP cake emulsifier

🥥

60 g

Instant coconut milk

🌽

20 g

Cornstarch

🌾

170 g

Medium protein wheat flour

🍫

5 ml

Cocoa powder

🫖

5 ml

Matcha powder

🧈

180 g

Margarine

🥛

300 g

Buttercream

🍓

Jam

🌰

Nutella

🥛

Sweetened condensed milk

Preparation Steps

  1. Step 1/10

    Preheat the oven to 120°C top heat and 150°C bottom heat. Line two 22 × 22 × 4 cm square cake pans with baking paper.

    🍰square cake pan
    📜baking paper

  2. Step 2/10

    Melt 180 g margarine and let it cool slightly. Keep it liquid but not hot.

    🧈margarine
    🥣mixing bowl
    🥄silicone spatula

  3. Step 3/10

    Place the 10 whole eggs, 160 g granulated sugar, 20 g cake emulsifier, 20 g cornstarch, and 170 g wheat flour in a mixing bowl. Beat on high speed for 10 minutes until thick, pale, and ribbon-like.

    🥚whole egg
    🍬granulated sugar
    🍰cake emulsifier
    🌽cornstarch
    🌾medium-protein wheat flour
    🥣mixing bowl

  4. Step 4/10

    Fold 60 g instant coconut milk into the whipped batter. Fold in the cooled melted margarine until evenly combined.

    🥥instant coconut milk
    🧈margarine
    🥣mixing bowl
    🥄silicone spatula

  5. Step 5/10

    Divide the batter equally between two mixing bowls. Fold 1 teaspoon cocoa powder into one portion and 1 teaspoon matcha powder into the other.

    🍫cocoa powder
    🫖matcha powder
    🥣mixing bowl
    🥄silicone spatula

  6. Step 6/10

    Pour the chocolate batter into one prepared square cake pan. Pour the matcha batter into the second prepared square cake pan.

    🍰square cake pan
    🥄silicone spatula

  7. Step 7/10

    Bake both cakes for 15 minutes at 120°C top heat and 150°C bottom heat. Continue baking for 10 minutes at 160°C top heat and 130°C bottom heat, until cooked through.

    🍰square cake pan

  8. Step 8/10

    Remove the cakes from their pans. Cool them completely on a cooling rack before filling.

    🍰square cake pan
    ✨cooling rack

  9. Step 9/10

    Spread 300 g buttercream evenly over the top of one cooled cake. Place the second cake on top to form two layers.

    🥛buttercream
    🖌️pastry brush
    🥄silicone spatula

  10. Step 10/10

    Trim the cake edges if desired. Cut the layered cake into 24 portions and serve.

    🔪knife

Composition

Ingredients

Types

Sweeteners, Coconut products, Flours and starches, Chocolate, Tea, Fats and oils, Cake fillings

Ingredients

Eggs, Granulated sugar, SP cake emulsifier, Instant coconut milk, Cornstarch, Medium protein wheat flour, Cocoa powder, Matcha powder, Margarine, Buttercream, Jam, Nutella, Sweetened condensed milk

Notes

Eggs (whole eggs), Medium protein wheat flour (all-purpose flour), Cocoa powder (for one half of the batter), Matcha powder (for the other half of the batter), Margarine (melted, can be substituted with butter), Buttercream (for filling/frosting, to taste, one of several options), Jam (for filling, to taste, one of several options), Nutella (for filling, to taste, one of several options), Sweetened condensed milk (SKM, for filling, to taste, one of several options)

Allergens

Coconut, Wheat, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

190 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 23g, Fat: 10g, Fiber: 0.4g, Sugar: 17g

Nutritional Information

Minerals

Calcium: 35mg, Iron: 1mg, Potassium: 75mg

Vitamins

Vitamin A: 90µg, Vitamin D: 0.6µg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

square cake pan, mixing bowl, silicone spatula, baking paper, cooling rack, pastry brush, knife

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Afternoon tea, Celebration, Eid, Gift giving

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Soft, Fluffy, Tender, Moist, Creamy

Flavors

Sweet, Coconut, Chocolate, Matcha, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep in an airtight container,Store away from direct sunlight), fridge : 5 days (Keep in an airtight container,Bring to room temperature before serving), freezer : 60 days (Wrap individual portions tightly,Thaw in the fridge before serving)