- 3 eggs (egg whites beaten until stiff);
- 1 C. granulated sugar;
- 1C. powdered sugar for the hard sauce;
- 6 oz margarine;
- 2 C. Cremogema;
- 1 C. all-purpose flour;
- 1 T. baking powder;
- 1 bottle of coconut milk.
Butter and flour a 9-inch springform pan. Preheat the oven to 350 °F. Sift the all-purpose flour with the baking powder. Save 3 T. of coconut milk for the frosting.
In an electric mixer, on medium speed, beat egg yolks with margarine until homogeneous. Which the mixer running, add margarine, sifted flour, cremogema and coconut milk. Beat for about 4 minutes or until batter is well mixed. Shut down machine and manually mix in the beaten white eggs into the batter. Pour the batter into the prepared pan.
BAKE: for about 40 minutes, or until a toothpick inserted in center comes out clean. Cool the cake for 15 minutes. Remove the sides of the pan and cool completely.
In a medium saucepan, cook the powdered sugar, coconut milk and 1/2 cup water over medium heat to make a hard sauce that you will pour over the cake.
Note about Cremogema:
Cremogema is a trademark of a flavored corn starch sold in Brasil. You can replace it by regular cornstarch and a teaspoon of vanilla in the batter.
It is a traditional starch used to prepare “mingau” for kids.
It became very popular in Brazil in the 80’s with a jingle that sounds like that:
“C”Crem, cremo, cremo, Cremogema/ é a coisa mais gostosa desse mundo/ eu esqueço minha boneca/ eu esqueço a minha bola/ quando tomo(8x) crem, cremo, cremo, Cremogema tem um gosto que a gente gosta muito/ a mamãe quer sempre o melhor pra gente/ Crem, cremo, cremo, Cremogema!”