My Mind Patch: Avocado Coconut Sponge Cake

A very moist and velvety pandan coconut sponge cake added with fresh avocado paste. The cake was so light like eating Japanese cheesecake. The cake texture was different from the usual sponge cake. It has an almost melt-in-the-mouth creamy texture 😋

Avocado is well known for its creamy texture, and a fruit that loaded with lots of good nutrients for our body. It will be an advantage if this nutritious fruit can be added to my cake. As the fruit has a mild flavour, so I "partner" it with pandan coconut sponge cake. In other words, the avocado "borrows" the flavour from the fragrant pandan leaves and coconut oil. The role of avocado in the cake was to give the cake its creaminess 🥑

Cakes are usually classified as unhealthy foods. However, with the use of healthier ingredients like avocado, coconut oil and raw sugar in the ingredient list, hopefully we can get some health benefits from binging nice cake 😃💗

Yield: 1 round cake

Pan size: 6x3" round pan

Baking temperature: Preheated oven to 170℃ switching on only the upper heating element, bake at lower rack at 170℃ for 40 minutes. Reduce temperature to 150℃ switching on both upper and lower heating coils, and bake for 20 minutes.

Ingredients

All ingredients in room temperature

Using 55~58g Omega 3&6 eggs

35g organic coconut oil/mild flavour vegetable oil

60g top/cake flour #

5g milk powder

1g baking powder

27g mashed avocado

10g low fat milk

10g pandan paste +

10g condensed milk/golden syrup

3 egg yolks

3 egg whites

pinch of salt

30g fine sugar

15g raw sugar/fine sugar

# if most of the eggs weigh close to 58g, add 5g of top flour to the flour mixture.

+ blend 20g fresh pandan leaves with 50g water into fine paste, and collect 10g from it.

Directions

1. Line a 6x3" round cake pan with parchment paper at the base. Set aside.

2. Mix low fat milk, pandan paste and condensed milk in a small cup. Set aside.

Mash ripen avocado into paste. Set aside

3. Loosen the top flour, milk powder and baking powder, with a small whisk.

Heat 35g of coconut oil in a heat resistant bowl till you see convection waves appear at the base of the oil.

Remove the bowl of warm oil from the heat source, and fold in the loosened flours from above, into a smooth paste.

Mix in the mashed avocado from Step 2 before adding the pandan-milk mixture to the above cooked dough.

Mix in the yolks, one at a time, to the paste into a smooth batter.

4. In a dry and oil-free big mixing bowl, beat egg whites till foamy before adding salt, and gradually add in the sugar mixture. Mix the fine sugar and raw sugar with a small whisk before use.

Beat the mixture at high speed and gradually slow down, till the meringue reaches firm peak stage. To test, invert the mixing bowl, the finished meringue should stick to the bowl well.

5. Take about 1/4 of the meringue to mix with the pandan-avocado batter from Step 3, into a smooth batter.

Pour back the pandan-avocado batter to mix with the remaining meringue, into a smooth batter.

6. Pour the batter to the prepared cake pan from Step 1. Bang the cake pan to get rid of any trapped air bubbles in the batter.

7. Place the cake pan in a 20 cm square pan lined with a grid iron at the base, and added with a 1-cm deep of hot water.

Preheated oven to 170℃ switching on only the upper heating element, bake at lower rack at 170℃ for 40 minutes. Reduce temperature to 150℃ switching on both upper and lower heating coils, and bake for 20 minutes.

You can bake the cake at 160℃ with both the upper and lower heating coils for 60 minutes, or till cooked through. But there's a possibility the cake may crack during baking 😉

8. Remove the cake pan from the water bath, and drop the cake with the pan onto a kitchen towel thrice. This is to prevent the cake from excessive shrinking during cooling down.