The cassava sponge cake is an exquisite and unique dessert. Soft, airy, and simply delicious. Made with yuca, sugar, ricotta, egg yolks, powdered milk, coconut, and skim milk. A flavor combination that will surprise your palate. A texture that is truly special and you must try. You'll love it.
The cassava sponge cake is an easy-to-make delight originating from Brazil.
Drain the yuca and mix it with sugar and grated ricotta until you obtain a uniform dough. Then, add egg yolks, powdered milk, grated coconut, skim milk, baking powder, and finally, beaten egg whites.
Bake in a greased and floured rectangular mold for 60 minutes at 180°C.
Cassava Cake or Sponge Cake
Ingredients
4 Pealed and grated yuca or cassava
11 tablespoons of Sugar
50 grams of Grated coconut
6 Egg whites beaten to stiff peaks
2 Egg yolks
½ cup of Skim cow's milk
½ cup of Powdered skim milk
200 grams of Ricotta
1 teaspoon of Baking powder
Unsalted butter
Flour for greasing the mold
Preparation
Step 1 : In a bowl, place the drained yuca, sugar, and grated ricotta and mix until you get a uniform dough.
Step 2 : Add 2 egg yolks, powdered milk, grated coconut, skim milk, and baking powder, and mix well.
Step 3 : Then, fold in the beaten egg whites.
Step 4 : Pour the batter into a previously greased and floured rectangular mold.
Step 5 : Finally, bake in a moderate oven (180°C) for 60 minutes.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
