Coconut and marmalade sponge cake - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Coconut and marmalade sponge cake. Pastries, Room temperature
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Cooking tools:
- Oven
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Hand mixer
- Baking pan
- Cake pan
- Cooling rack
- Chef's knife
- Spatula
- Pastry brush
- Measuring cup
- Measuring spoon
- Kitchen scale
- Grater
- Plate
Ingredients
- Plain flour 0.45 kg
- Raising agent 40.0 g
- Butter 0.463 kg
- Sugar 0.5 kg
- Vanilla flavour 5.0 g
- Eggs 7.5 ud
- Grated coconut 0.25 kg
- Bifidus plain yoghurt 2.5 ud
- Creamed corn 0.113 kg
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