For Spongecake:
6 large eggs , separated
2 cups sugar
2 cups unbleached all-purpose flour
2 tsp baking powder
¼ tsp sea salt
½ cup dairy-free vanilla milk beverage
For Topping:
1 cup dairy-free vanilla milk beverage
¾ cup cream of coconut
½ cup non-GMO corn syrup, or golden syrup
1 large egg yolk
½ tsp vanilla extract
coconut flakes, optional topping
Spongecake:
Preheat oven to 350 degrees F. Grease and flour a 9x13-inch baking pan.
Crack the egg whites into a large mixing bowl. Start beating the egg whites at low speed, increasing the speed to high until soft peaks form.
Add the sugar gradually, letting it dissolve well between each addition. Beat until stiff peaks form. Add the egg yolks to the whites, one-by-one, beating well after each addition.
In a medium bowl, whisk together the flour, baking powder, and salt.
Alternate adding the flour mixture and milk beverage to the egg mixture. This must be done quickly or the batter will lose its lightness. Add the vanilla and blend to combine.
Pour the batter into prepared pan and bake for 25 to 30 minutes. The top of the cake will spring back when touched when it is done.
Topping:
In a saucepan, whisk together the milk beverage, cream of coconut, syrup, egg yolk, and vanilla. Bring the mixture to a boil, reduce the heat, and simmer on low for 10 to 12 minutes until the mixture thickens.
Remove the saucepan from the heat and pour the topping evenly over warm sponge cake. Not necessary to poke holes in the cake, as the syrup will be absorbed by the sponge cake within 3 to 4 hours.
Serve with coconut flakes, if desired. Enjoy!
Sugar: 50g
:
Calcium: 86mg
Calories: 330kcal
Carbohydrates: 64g
Cholesterol: 96mg
Fat: 6g
Fiber: 1g
Iron: 1mg
Potassium: 86mg
Protein: 6g
Saturated Fat: 4g
Sodium: 170mg
Trans Fat: 1g
Vitamin A: 176IU
