Apricot and coconut sponge cake – Mill & Folks
Ingredients for 16 squares: For the sponge cake: 250 g Bake-Free sponge cake-muffin flour mixture 125 g erythritol a pinch of black salt half a packet of baking
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.millandfolks.com.
Ingredients
- 250 g Bake-Free sponge cake-muffin flour mixture
- 125 g erythritol
- a pinch of black salt
- half a packet of baking powder (6 g)
- 80 g room temperature coconut cream
- 1 tablespoon of vanilla extract
- 250 g room temperature water (not cold, but not lukewarm either!
- 1 serving of quick apricot jam
- 200 g coconut cream
- 3 g sweetener
- 3 g konjac flour
- 5 g of shredded coconut
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