Breakfast, Dessert, Snack
Stand mixer with flat beater
Stand mixer with whip
Baking tray (40cmx30cm)
Baking paper or silicone mat
Around 3 yolks
For the egg yolks
Around 3 whites
For the egg whites
Preheat the oven at 170°C.
Sieve the flour.
Warm the milk and the grapeseed oil in the saucepan.
Place the egg yolks with 10g of sugar in the bowl of the stand mixer equipped with the whip.
Whisk at medium speed until the mixture is thick and lightened in color (ribbon stage). This may take 3 to 5 minutes.
Beat the egg whites with the salt and add the 40g of sugar in three times until it forms a soft peak on the whip (a meringue).
Use the spatula to combine the two mixtures, gently, in order not to "break" the egg whites meringue.
Add few spoons of the eggs mixture to the warm milk and oil and stir using a whisk, to combine the two mixtures. This will allow an easier combination of the oily mixture to the rest of the batter.
Add the flour and
shredded coconut to the eggs and combine gently using the spatula.
Add the oil/milk mixture to the batter and combine using the spatula.
Pour evently onto the baking tray covered with parchment paper or a silicone mat. Spread it evenly using the (angled) spatula (it should be around 8mm thick).
Scatter the 10g left of shredded coconut all over the cake.
Let it cool down for at least
before rolling it.
Please refer to the Montage section below to see the use of this preparation.
Batter, Roll, Sponge