Coconut And Berry Sponge Cake
Ingredients
Cake batter:
6x free range eggs, separated
220g caster sugar
250g flour, sifted
Frosting:
250g Tatua Creme Fraiche (half a pack)
Rind of 1 lemon
1/2 cup butter, softened
500g Icing sugar
1 punnet of strawberries
1 punnet of blueberries
200g shredded coconut
100g white chocolate, shaved into thin shards with a potato peeler
Method
Cake batter:
- 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 yolks and sugar together with an electric beater until very thick, pale and creamy. In a separate bowl, beat egg whites with an electric beater to form stiff peaks, then fold into the yolks and sugar. Sift the flour in and fold into the mixture.
- Pour mixture into 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 oven and after 5 minutes remove cake from tin and leave to cool on a cooling rack. If cake has not completely cooled - the frosting will run! Once completely cool, cut sponge lengthwise through the middle so cake is in two halves. They will be stacked on top of each other later.
Frosting:
- In a medium-sized bowl, add Tatua Creme Fraiche, lemon rind, and icing sugar. Mix together with electric beater 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 and 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 over the sponge, the top and sides! Then sprinkle remaining coconut, berries and chocolate over the frosting. Slice and enjoy!
