1.1 Prepare dry ingredient Organic cassava flour, Baking powder, Coffee powder, Salt and Xanthan gum> and mix them together.
Toffee Sponge Cake
Recipe : Toffee Sponge Cake with Organic Cassava Flour, Tasuko brand
Ingredient
- 29.75 g Organic cassava flour
- 0.85 g Baking powder
- 0.55 g Xanthan gum
- 0.85 g Vanilla powder
- 4.3 g Cocoa powder
- 1.4 g Coffee powder
- 23 g Caster sugar
- 12 g Fresh milk
- 1.8 g SP
- 65.50 g Egg(Large)
- 18 g Melted salted butter
- 45 g Salted butter
- 33 g Caster sugar
- 20 g Evaporated milk
- 0.8 g Coffee powder
- 5.5 g Organic cassava flour
- 60 g Coarsely chopped cashew nuts (baked)
- 29.75 g Organic cassava flour
- 0.85 g Baking powder
- 0.55 g Xanthan gum
- 0.85 g Vanilla powder
- 4.3 g Cocoa powder
- 1.4 g Coffee powder
- 23 g Caster sugar
- 12 g Fresh milk
- 1.8 g SP
- 65.50 g Egg(Large)
- 18 g Melted salted butter
- 45 g Salted butter
- 33 g Caster sugar
- 20 g Evaporated milk
- 0.8 g Coffee powder
- 5.5 g Organic cassava flour
- 60 g Coarsely chopped cashew nuts (baked)
Process
1.2 Beat egg SP and caster sugar at high speed. for 5 minutes add milk and vanilla powder,
and continue mixing until smooth for 3-5 minutes.
1.3 Stir dry ingredients put in mixer at medium speed,
add melted salted butter (Temp of butter 60 C)and cocoa powder, mix well.
1.4 Bake at 170°C for 20-25 minutes.
Process
2.1 Heat butter low heat until melted, add sugar, salt, evaporated milk,
and coffee powder, add the flour mix together.
2.2 Add roasted cashew nuts Let it boil for about 3 minutes, then turn off the heat.
Pour the mixture topper the cooled cake.
2.3 Bake at 200°C for 15-20 minutes.