Coconut and Berry Sponge Cake21.11.23
- Cake batter:
- 6x Better Eggs free range eggs, separated
- 220g Caster sugar
- 250g Flour, sifted
- 250g Tatua Crème Fraîche (half a packet)
- Rind of 1 lemon
- 1/2 cup Butter, softened
- 500g Icing sugar
- A punnet of strawberries
- A punnet of blueberries
- 200g Shredded coconut
- 100g White chocolate, shaved into thin shards with a potato peeler
Preheat the oven to 180°C on bake. Grease a 22cm diameter cake tin with butter and powder with flour - or line tin with baking paper.
After separating the egg whites and yolks, beat the yolks and sugar together with an electric beater until very thick, pale and creamy. In a separate bowl, beat the egg whites with an electric beater to form stiff peaks, then fold them into the yolks and sugar. Sift the flour in and fold into the mixture.
Pour the mixture into the cake tin and bake for 30 minutes until well cooked or until a skewer inserted into the middle of the cake comes out clean.
Remove from the oven and after 5 minutes remove cake from tin and leave to cool on a cooling rack. If the cake has not completely cooled - the frosting will run! Once completely cool, cut the sponge lengthwise through the middle so the cake is in two halves. They will be stacked on top of each other later.
To make the frosting, in a medium-sized bowl, add in the Tatua Crème Fraîche, lemon rind, and icing sugar. Mix together with the electric beaters until the frosting is thick.
Place one of the cakes onto a serving plate and spread 1/4 of the frosting on top. Sprinkle 1/2 cup of coconut, 1/2 of the blueberries, 1/2 of the strawberries and 1/2 of the shaved chocolate over the frosting.
On the other half of the sponge, cover the cake with frosting. Then press this layer on top of the bottom half so they are stacked on top of one another.
Spread the remaining frosting evenly all over the sponge, the top and sides! Then sprinkle the remaining coconut, berries and chocolate over the frosting. Slice up and enjoy!