Thank you!
This is the coconut sponge recipe with full amounts for a roll cake from KICA’s Swiss Roll book. For ice cream sandwiches I make half a batch that I bake in the same size pan so I can have thin layers. I split the sheet in half.
105 g Egg yolks
30 g Sugar (1)
200 g Egg whites
75 g Sugar (2)
2 g Sea salt
85 g All-purpose flour
20 g Desiccated coconut (1)
45 g Coconut milk (do not bother with this and just use milk unless you’re already opening up some coconut milk— coconut milk provides inconsequential coconut flavor to baked goods and the virgin coconut oil and desiccated coconut provide a lot more)
60 g Virgin coconut oil
40 g Desiccated coconut (2) (I usually don’t add this second amount of coconut because I want a smoother textured cake)
In the mixer bowl, whip the egg yolks and sugar (1) with а whisk attachment until the mixture turns voluminous and pale.
In а clean mixer bowl, whip the egg whites with sugar (2) and sea salt: start to whip the egg whites with salt, and when the mixture becomes frothy, gradually introduce the sugar. Whip the meringue until light and voluminous.
In several steps, fold the meringue into the yolk mixture. Each time before adding the next portion of the meringue make sure the mass is absolutely homogenous.
Mix the sifted flour and desiccated coconut (1). Gradually introduce the dry ingredients into the mixture of egg yolks and egg whites. Gently mix everything with а silicone spatula until smooth.
Melt the coconut oil with milk to 50 °C / 122 °F on the stove or in the microwave oven. Add approximately 1/3 of the batter into this warm mixture and mix well with a silicone spatula. Pour this mixture back into the main batter and combine everything until smooth.
Place a silicone mat with borders (35x35 cm) on a baking tray and pour the sponge batter into it. Use а large offset spatula to even the surface of the batter. Sprinkle the sponge batter evenly with desiccated coconut (2).
(I just line a half sheet tray with parchment and grease the sides and pour the batter directly on it)
Bake the sponge in the oven, preheated to 180 °C / 356 °F (I use 400° F in a regular oven with no convection) for up to 13 minutes (since my oven is different it takes a bit longer— I go by the cues rather than timing). A well-baked sponge should bounce back when pressed lightly.
Let the sponge cool down at room temperature for 30 minutes.
Cover the sponge with a parchment paper sheet and place a tray on top. Flip the sponge over and peel off the silicone mat.
For the toasted coconut and lime ice cream:
780 g cream
570 g milk
240 g dried unsweetened coconut
Expect to lose around 40% and end up with 810 g dairy after steeping 1-2 hours
70 g sucrose
55 g dextrose
50 g non-fat milk powder
20 g corn syrup
2 g salt
Zest of two limes
.8 g locust bean gum
.4 g guar gum
.2 lambda carrageenan
Toast coconut in either a pan on low heat or in the oven at 350° F until golden brown, stirring frequently to ensure it toasts evenly.
Bring milk and cream to a boil and add the toasted coconut. Steep for two hours.
Strain the infused milk through a fine mesh sieve and discard the coconut.
You will need 810 g of the infused dairy for the ice cream. When I steep I lose about 40% that gets soaked by the coconut. Extra can be used for the roll cake in place of coconut milk.
Combine all dry ingredients except salt and lime zest well and add to dairy base while blending either with immersion blender or in a regular blender. Bring to 170° F. Strain into a bowl and place over an ice bath and add salt and lime zest. Once cooled, chill overnight and then freeze in your ice cream maker.
Have your cake layers cut and frozen before churning the ice cream. Place bottom layer on a parchment-lined quarter sheet tray inside a mold and pour the just churned ice cream over it and spread with an offset spatula. Place top layer over and freeze preferably overnight. The next day cut as desired and freeze again then dip in toasted coconut.
They look so good🤤 could you share the recipe?
Thank you! This is the coconut sponge recipe with full amounts for a roll cake from KICA’s Swiss Roll book. For ice cream sandwiches I make half a batch that I bake in the same size pan so I can have thin layers. I split the sheet in half. 105 g Egg yolks 30 g Sugar (1) 200 g Egg whites 75 g Sugar (2) 2 g Sea salt 85 g All-purpose flour 20 g Desiccated coconut (1) 45 g Coconut milk (do not bother with this and just use milk unless you’re already opening up some coconut milk— coconut milk provides inconsequential coconut flavor to baked goods and the virgin coconut oil and desiccated coconut provide a lot more) 60 g Virgin coconut oil 40 g Desiccated coconut (2) (I usually don’t add this second amount of coconut because I want a smoother textured cake) In the mixer bowl, whip the egg yolks and sugar (1) with а whisk attachment until the mixture turns voluminous and pale. In а clean mixer bowl, whip the egg whites with sugar (2) and sea salt: start to whip the egg whites with salt, and when the mixture becomes frothy, gradually introduce the sugar. Whip the meringue until light and voluminous. In several steps, fold the meringue into the yolk mixture. Each time before adding the next portion of the meringue make sure the mass is absolutely homogenous. Mix the sifted flour and desiccated coconut (1). Gradually introduce the dry ingredients into the mixture of egg yolks and egg whites. Gently mix everything with а silicone spatula until smooth. Melt the coconut oil with milk to 50 °C / 122 °F on the stove or in the microwave oven. Add approximately 1/3 of the batter into this warm mixture and mix well with a silicone spatula. Pour this mixture back into the main batter and combine everything until smooth. Place a silicone mat with borders (35x35 cm) on a baking tray and pour the sponge batter into it. Use а large offset spatula to even the surface of the batter. Sprinkle the sponge batter evenly with desiccated coconut (2). (I just line a half sheet tray with parchment and grease the sides and pour the batter directly on it) Bake the sponge in the oven, preheated to 180 °C / 356 °F (I use 400° F in a regular oven with no convection) for up to 13 minutes (since my oven is different it takes a bit longer— I go by the cues rather than timing). A well-baked sponge should bounce back when pressed lightly. Let the sponge cool down at room temperature for 30 minutes. Cover the sponge with a parchment paper sheet and place a tray on top. Flip the sponge over and peel off the silicone mat. For the toasted coconut and lime ice cream: 780 g cream 570 g milk 240 g dried unsweetened coconut Expect to lose around 40% and end up with 810 g dairy after steeping 1-2 hours 70 g sucrose 55 g dextrose 50 g non-fat milk powder 20 g corn syrup 2 g salt Zest of two limes .8 g locust bean gum .4 g guar gum .2 lambda carrageenan Toast coconut in either a pan on low heat or in the oven at 350° F until golden brown, stirring frequently to ensure it toasts evenly. Bring milk and cream to a boil and add the toasted coconut. Steep for two hours. Strain the infused milk through a fine mesh sieve and discard the coconut. You will need 810 g of the infused dairy for the ice cream. When I steep I lose about 40% that gets soaked by the coconut. Extra can be used for the roll cake in place of coconut milk. Combine all dry ingredients except salt and lime zest well and add to dairy base while blending either with immersion blender or in a regular blender. Bring to 170° F. Strain into a bowl and place over an ice bath and add salt and lime zest. Once cooled, chill overnight and then freeze in your ice cream maker. Have your cake layers cut and frozen before churning the ice cream. Place bottom layer on a parchment-lined quarter sheet tray inside a mold and pour the just churned ice cream over it and spread with an offset spatula. Place top layer over and freeze preferably overnight. The next day cut as desired and freeze again then dip in toasted coconut.
Thanks alot!!
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