Coconut Topped Sponge

INGREDIENTS

Sponge

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


Topping

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°C.
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

METHOD

http://www.hulettssugar.co.za/step_into_
our_kitchen_coconut_topped_sponge_teatim
e_treats_recipes

WOULD YOU LIKE TO ?

COMMENTS