Kemojo sponge cakes Riau city

This Kemojo sponge cakes Riau city, named sponge cake mold kemojo because the shape is similar with frangipani flowers. That is why, sponge kemojo
always shaped frangipani flower with eight petals. With the green color which is characteristic of sponge Kemojo.Bolu kemojo using basic ingredients are the same as other cakes from flour, sugar, eggs and butter. That makes the difference sponge Kemojo also mixed with pumpkin, coconut and sesame as assorted spreads material. 

Ingredients / spices:

1. 6 eggs
2. 250 grams of sugar
3. 1/2 teaspoon salt
4. 700 ml coconut milk from 1 coconut
5. 300 grams of cake flour
6. 1/2 teaspoon vanilla powder
7. 200 grams of margarine, melted
8. 1/2 teaspoon pasta pandan
9. 2 drops of green dye

How to make:

1.     Heat bingka cake mold.
2.     Beat eggs, sugar and salt until the sugar dissolves.
3.     Pour coconut milk as he shuffled slowly.
4.     Enter the flour and vanilla powder, stirring gently. Add melted margarine, pasta pandan, and dark green coloring, stirring.
5.     Pour the batter into the cake pan with baking paper dialas bingka without the topical and heated.
6.     Under fire oven with a temperature of 170 degrees Celsius 75 minutes until cooked.