Recipe Tropical sponge cake : Easy, Special and Delicious

Recipe Tropical sponge cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Tropical sponge cake. This Recipe Tropical sponge cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Tropical sponge cake was necessary 45m, cook 55m and serving 12. Attention: allergies Contains gluten, egg and lactose.. Without having to wait long, let's just check the Recipe Tropical sponge cake

Perfect for afternoon tea or dessert, indulge in layer upon layer of light fluffy sponge cake, coconut whipped cream and fresh tropical fruit.

Tropical sponge cake


12 Ingredients












  • 6 eggs










  • 1 1/2 cups caster sugar










  • 3/4 cup plain flour










  • 3/4 cup self-raising flour










  • 3 tsp ground ginger










  • 3 passionfruit, halved










  • 600ml thickened cream










  • 50g sachet coconut milk powder










  • 1 tbsp icing sugar










  • 2 mangoes, thinly sliced










  • 40g packet roasted coconut chips










  • 1 kiwifruit, peeled, roughly chopped









  • Select all ingredients










4 Method Steps






  • Preheat oven to 180C/160C fan-forced. Grease 2 x 7cm-deep, 20cm round (base) cake pans. Line bases and sides with baking paper. Using an electric mixer, beat 4 eggs and 2/3 cup caster sugar for 8 minutes or until thick and creamy.


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    How to line a round cake tin

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    Learn how to use baking paper to line a round cake tin







  • Meanwhile, triple-sift 1/2 cup plain flour, 1/2 cup self-raising flour and 2 teaspoons ground ginger together. Sift flour mixture over egg mixture. Fold gently until just combined. Divide evenly between prepared pans. Bake for 20 to 22 minutes or until golden and sponge springs back when lightly touched. Stand in pans for 2 minutes. Turn, top-side up, onto a wire rack lined with baking paper. Cool completely (see notes). Make remaining cake with remaining eggs, flours, ginger and 1/3 cup caster sugar.





  • Place passionfruit pulp, remaining caster sugar and 1/3 cup water in a small frying pan over low heat. Cook, stirring for 2 to 3 minutes or until sugar is dissolved. Increase heat to medium. Bring to the boil. Boil for 5 minutes or until golden. Transfer to a heatproof bowl. Cool for 15 to 20 minutes.





  • Using an electric mixer, beat cream, milk powder and icing sugar until just-firm peaks. Place 1 cake on a serving plate. Spread with 1 cup cream mixture. Top with 1/4 of the mango. Sprinkle with 1 tablespoon coconut chips. Repeat once more. Top with remaining cake, then cream mixture. Decorate with kiwifruit and remaining mango and coconut chips. Drizzle cake with passionfruit syrup (see notes). Serve.



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