McDougalls
Japanese Ube and Vanilla Sponge with Coconut
A vibrant sponge to catch the eye and bring excitement to the counter. The sponge is steamed to keep the colour. Filled with Angel Delight No Added Sugar Vanilla Flavour Whip and topped with coloured coconut.
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Ingredients
Allergens
Method
Step One
Add the McDougalls Plain Sponge Mix and desiccated coconut into a mixing bowl fitted with a whisk attachment. Add water, ube flavouring and mix on medium speed for 1 minute. Scrape down.
Step Two
Mix for a further 4 minutes on medium speed.
Step Three
Place the sponge batter into 3 x 10inch sponge tins.
Step Four
Steam the sponge in oven at 100°C for 1 hour, or until cooked through, allow to cool.
Step Five
Add the milk and Angel Delight NAS Vanilla Whip, whip for 1 minute on low speed, scrape down and whip for 5 minutes.
Step Six
If colouring the coconut, toss the coconut into the colouring until it’s got an even coating.
Step Seven
Layer the cooled sponge with the whip, and cover the sides, garnish with the coconut flakes.
Tips
Struggling to get ube flavouring? You can just add purple colour to the sponge. Or why not use 200g pureed blackberries and reduce water from 400ml to 300ml. Or for a yellow cake used Bird’s Custard Powder in with the sponge mix to create a vibrant yellow cake.