First prepare the filling: in a bowl beat the egg yolks with the sugar and cornflour until foamy using a hand blender.
Heat the coconut milk in a frying pan. Stir
Pour the cream into a piping bag or clean mixing bowl and allow to fully cool.
Prepare the sponge cake batter.
Grease a baking sheet and line the bottom with baking paper. Pour the batter onto the sheet and spread to approx.
Cut out circles with a glass. Plan 2 circles per person.
Beat the egg whites until stiff, add a dash of salt. Add the caster sugar, spoonful by spoonful, and beat into stiff white peaks. Cover half of the cake rounds with
Generously spread the beaten egg white on the doughnuts, on all sides. Use a spoon to slightly swirl the foam thus creating peaks in the mixture.
Line the baking sheet with baking paper.
Using a spatula, carefully arrange the doughnuts on the baking sheet and place in a fan-forced/convection oven with grill preheated to 175°C (340°F/Gas 4) for a further 5 minutes in order to colour them. Serve quite quickly.
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