Prepare a delicious and fluffy banana and coconut sponge cake, perfect to enjoy on any occasion.
Ingredients
- 3 eggs
- ¼ cup of coconut oil
- ½ cup of honey
- ½ cup of banana flour
- ⅓ cup of coconut milk
- ½ cup of coconut flour
- ½ teaspoon of baking soda
- 1 pinch of tonka bean (sarrapia)
- 2 pinches of salt
- 1 teaspoon of cream of tartar
Preparation
- Preheat the oven to 180°C (356°F).
- Separate the egg whites from the yolks.
- Beat the yolks with the coconut oil, then add the honey and continue mixing with a hand mixer.
- Gradually incorporate the banana flour using a wooden spoon or rubber spatula, followed by the coconut milk, coconut flour, baking soda, tonka bean (sarrapia), and a pinch of salt. Set this mixture aside.
- In another bowl, beat the egg whites with a pinch of salt and the cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the previous mixture using a rubber spatula and light, circular motions.
- Pour the batter into a baking pan and bake for 25 minutes.
Did you know?
El gluten es un problema para aquellos que tienen un genotipo específico que los predispone padecer de enfermedad celíaca.
Proteins: 18 g
Fat: 36 g
Carbohydrates: 72 g
Fiber: 6 g
Sugar: 36 g
Calories: 720 kcal
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