4 Eggs 250 ml (1 cup) Huletts Castor Sugar 500 ml (2 cups) Flour 15 ml (1 tablespoon) Baking Powder 250 ml (1 cup) Milk 100 g Butter 5 ml (1 teaspoon) Vanilla Essence
1 Egg, beaten 185 ml ( ¾ cup) Huletts White Sugar 350 ml Desiccated Coconut Pinch of Salt 220 ml Milk 5 ml (1 teaspoon) Vanilla Essence 60 ml (4 tablespoon) Butter, melted Fruit, for garnishing Method: Sponge Preheat the oven to 180°Cup. Beat the eggs and castor sugar together until light and creamy. Sift the flour and baking powder and fold into the egg mixture. Bring the milk and butter to just under boiling point (don't boil), and add the vanilla essence. Stir the warm milk into the flour mixture and mix until smooth. Spoon into two greased 20cm cake tins. Bake for 25-30 minutes.
Topping Mix all the topping ingredients (except for the egg) together and place into a medium sized saucepan. Boil over a low heat for 10 minutes. Remove from the heat and allow to cool. Whisk egg and add to the cooked mixture. Leave mixture in a fridge to cool completely. Once the mixture is cold, pour it over the sponge and leave it in the fridge to set. Garnish with fruit of your choice