Dome Cake Recipe

Preparation

1. For the sponge cake: cream together the eggs and the sugar until frothy,
2. Add the water and whisk,
3. Sift the dry ingredients in a separate bowl,
4. Stir the dry ingredients into the wet ingredients and whisk until you get a smooth mixture,
5. Pour the batter into a round cake pan lined with parchment paper and greased with butter on the sides,
6. Bake it in an oven pre-heated to 200 degrees Celsius for half an hour, then let it cool completely,
7. For the frosting: melt the butter in a large saucepan,
8. Add the flour and starch into the melted butter and cook for 1 minute stirring continuously,
9. Add the milk slowly while stirring,
10. Add the sugar and stir,
11. Once it starts boiling, add the coconut,
12. Cook until the custard thickens, then remove from heat and let cool,
13. Cut the cake in half,
14. Cover a large bowl with plastic wrap,
15. Place one of the layers of the sponge cake into the bowl, cut side down,
16. Mix the crumbles from the molded piece of cake with the filling,
17. Pour the cooled filling into the cake and smooth out,
18. Place the other half of the cake on top, trimming off any excess,
19. Cover the top with plastic wrap and refrigerate for at least 5-6 hours,
20. Remove the plastic wrap, then invert the cake onto a serving platter,
21. 1 hour before serving, whip together the heavy cream and powdered sugar and cover the top of the cake with this.