Makes an 8 x 8 inch cake, drizzled with coconut syrup.
- 1 cup all-purpose flour
- 1-1/2 tsp baking powder
- 5 eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup 2% milk
- 1/2 tsp pure vanilla extract
Coconut Syrup
- 200 mL coconut milk
- 150 mL sweetened condensed milk
- 1 tsp vanilla
- 1 Tbsp rum (optional)
Preheat oven to 350 degrees F.
Spray a metal 8 x 8 inch cake pan with oil.
Line bottom with parchment.
In a medium bowl, stir flour with baking powder.
In the large bowl of an electric mixer, beat egg whites on high setting, until foamy.
Gradually add 1/4 cup sugar.
Continue beating until whites are glossy and stiff peaks form when beaters are lifted, 2-3 minutes.
Set beaten egg whites aside.
In another large bowl, beat yolks with remaining 3/4 sugar, until pale yellow, 1-2 minutes.
Reduce mixer speed to low.
Into egg yolk mixture, gradually beat in flour mixture, then milk, and 1/2 tsp vanilla, until smooth.
Stir a third of egg whites into yolk mixture, using a rubber spatula.
Carefully fold in remaining egg whites until no streaks remain.
Pour into prepared pan.
Bake in centre of preheated 350 degree F oven about 30 minutes until cake is springy and a skewer inserted into the centre of cake should come out clean.
Cool baked cake completely on a rack, about 1 hour.
To make Coconut Syrup:
In a small bowl, whisk coconut milk, condensed milk, vanilla and rum until combined.
Poke top of cooled cake all over with a skewer.
Pour half of coconut syrup over cake.
Let stand 5 minutes
Run a knife around edges of cake and invert onto a rimmed serving platter.
Remove parchment.
Poke bottom of cake all over with skewer.
Pour remaining syrup all over cake, spooning excess drippings back onto the cake until it is absorbed, about 5 minutes.
Refrigerate until fully chilled before serving, 1 to 2 hours.
