Vanilla & coconut cake with Reffaello filling

Ingredients

Vanilla sponge biscuit

220 grams (7.75 ounces) flour

205 grams (7.25 ounces) sugar

3 large eggs

7 grams (0.25 ounces) baking powder

90 milliliters (3.05 ounces) milk

50 milliliters (1.75 ounces) vegetable oil

20 grams (0.7 ounces) boiling water

1 teaspoon vanilla extract

Coconut cream

110 grams (3.9 ounces) sugar

130 milliliters (4.4 ounces) milk

13 grams (0.45 ounces) cornstarch

1 large egg

40 grams (1.4 ounces) coconut flakes

220 grams (7.75 ounces) heavy cream (33%)

Raffaello filling

60 grams (2.1 ounces) butter

60 grams (2.1 ounces) white chocolate

90 grams (3.2 ounces) condensed milk

30 grams (1.05 ounces) coconut flakes

Crispy layer

55 grams (1.95 ounces) white chocolate

30 grams (1.05 ounces) wafer crumbs

55 grams (1.95 ounces) chopped almonds

Instructions

Step 1

Preheat your oven to 160-170C (320-338F).

Step 2

Whip the eggs at maximum mixer speed. Add the sugar in 3-4 increments. This ensures it dissolves properly and aerates the mixture well.

Step 3

Reduce the mixer speed to low. Add the vegetable oil and milk, and stir just until combined. Avoid over-mixing to keep the batter light.

Step 4

Add the flour and baking powder in 3-4 increments. Then, pour the boiling water into the dough and mix until just combined.

Step 5

Divide the dough into 2 equal portions and bake the sponge biscuits in the oven for 30-40 minutes. Check for doneness by inserting a toothpick; it should come out clean.

Step 6

Combine the sugar, milk, cornstarch, and egg in a bowl. Place the bowl over a water bath and stir constantly until the mixture thickens.

Step 7

Remove the mixture from the water bath and add the coconut flakes. Allow it to cool completely.

Step 8

Whip the heavy cream to firm peaks, then fold it into the cooled coconut mixture until well combined.

Step 9

Melt the white chocolate and butter separately. Stir to combine well.

Step 10

Add the condensed milk and coconut flakes. Mix thoroughly.

Step 11

Transfer the Raffaello filling to a 14cm (5.51 inch) mold and refrigerate.

Step 12

Melt the remaining white chocolate. Add the wafer crumbs and chopped almonds, stirring quickly to combine.

Step 13

To assemble the cake, follow this order: vanilla sponge biscuit, coconut cream, a rim of cream, crispy layer, vanilla sponge biscuit, coconut cream, a rim of cream, Raffaello filling, vanilla sponge biscuit, coconut cream, a rim of cream, crispy layer, and finish with the final vanilla sponge biscuit.

Servings

When it comes to serving this exquisite Vanilla Sponge Biscuit with Coconut Cream 🥥, don't settle for ordinary. Start with a **clean, white plate** that will contrast beautifully with the golden sponge and creamy layers.

For a *touch of elegance*, sprinkle some extra coconut flakes or chopped almonds on top. Want to make it even more festive? Add a few edible flowers for that wow factor 🌸.

Perfect for an **afternoon tea party** ☕, present individual servings on small dessert plates accompanied by a dainty fork. Or, go big and bring the whole cake to the table – let your guests marvel at those gorgeous layers before slicing in!

Feeling adventurous? Pair this delightful pastry with a glass of slightly chilled sweet white wine 🍷 for an extraordinary sensory experience.

Equipment

Electric Mixer

An electric mixer will help achieve the perfect fluffy texture for your sponge biscuit. Tip: Start on low speed to incorporate ingredients smoothly before switching to high.

Mixing Bowls

Use different sizes to keep ingredients separate and make the process easier. Tip: Stainless steel or glass bowls are preferred for consistent results.

Water Bath

Essential for evenly cooking the coconut cream. Tip: Ensure the water level is adequate but not too high to avoid water splashing into your mixture.

Baking Tins

A 16cm baking tin to bake the sponge biscuits perfectly. Tip: Lining the base with parchment paper prevents sticking and ensures easy removal.

Refrigerator

To set the Raffaello filling just right. Tip: Keep a dedicated spot in your fridge so you don't have to move things around constantly.

Variations

For those with dietary restrictions, worry not - we have you covered! 🌟

Gluten-Free Variation: Simply substitute the flour with a high-quality gluten-free flour blend. Keep in mind that gluten-free flours can behave differently, so you might need to add a bit more liquid or an extra egg to achieve the perfect consistency. 🌾

Vegan Variation: Switch the eggs with flaxseed meal mixed with water (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and replace the milk with a plant-based milk like almond or soy. For the coconut cream, use coconut cream from a can instead of dairy cream. 🍃

Faq

Why is my sponge biscuit not rising properly?
Make sure your baking powder is fresh and your oven is preheated to the correct temperature. Overmixing the batter can also result in a denser cake.
How can I prevent my cake from sticking to the baking tin?
Always line your baking tin with parchment paper and lightly grease the sides for easy removal.
Can I store this cake in the fridge overnight?
Yes, cover the cake to prevent it from absorbing fridge odors and it will stay fresh for up to two days.
What’s the best way to achieve stiff peaks in my cream?
Ensure your cream is cold and use a chilled bowl. Whisk on medium speed first, then increase to high speed for firmer peaks.
How can I make my crispy layer crunchier?
Toast your wafer crumbs and almonds lightly before mixing with melted chocolate for extra crunch.
Can I add flavorings to the sponge biscuit?
Absolutely, feel free to add citrus zest or a splash of almond extract to the batter for a personalized touch.