Martha Rocha Cake — Two-Tone Sponge with Coconut Egg Cream

Directions

1. 1

   Preheat the oven to 350 °F (180 °C). Beat eggs and sugar together on high speed until the mixture triples in volume and falls in thick ribbons from the beaters.

2. 2

   Gently fold in the sifted flour with a spatula using slow, sweeping motions to keep as much air in the batter as possible.

3. 3

   Divide the batter equally between two bowls. Sift the cocoa powder into one half and fold until the colour is completely even.

4. 4

   Pour each batter into a separate greased and floured loaf tin. Bake for about 20 minutes until a skewer inserted in the centre comes out clean. Cool fully on a wire rack.

5. 5

   Make the syrup: combine sugar and water in a saucepan and bring to a boil over high heat. Cook without stirring for 20–25 minutes until it reaches the thread stage (105–110 °C / 221–230 °F).

6. 6

   Remove from heat and allow to cool for 5–10 minutes. Stir the cornstarch into the coconut milk until smooth, then whisk this mixture into the warm syrup.

7. 7

   Add the sieved egg yolks to the warm cream and cook over low heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Let cool completely.

8. 8

   Slice each sponge horizontally into two layers. Assemble by alternating white sponge, coconut cream, chocolate sponge, and more cream. Finish with a generous top layer of cream.

9. 9

   Refrigerate for at least 2 hours before serving to allow the flavours to meld.