Lime and Coconut Sponge Sandwich
If you are anything like us, you have eaten more sponge cakes than you have roast dinners. We decided it was high time to mix things up a bit so we decided to take a totally tropical take on the old classic. Baked to the sounds of Sam Cooke, this cake is definitely one for your recipe books.
8 oz self raising flour
4 oz butter
4 oz caster sugar
grated rind of 1 lime
1 oz desicated coconut
semi skimmed milk to thin mix
Butter cream icing:
16oz icing sugar
3 fl oz semi skimmed milk
half tsp vanilla
2 round cake tins
Butter to grease
NB: My general rule of thumb when baking a sponge is this….. weigh your eggs, and then use this measurement as a guide for your sugar and butter….
Pre heat your oven to 180 degrees
In a medium sized bowl, cream together butter and sugar with a metal spoon (or an electric hand whisk!)
Whisk the eggs in a glass. Now add a little egg, then a little flour and mix. Repeat this until both flour and egg are gone. Now stir in the cocnut and a little milk until the batter is smooth. Spoon half the batter into each of your pre greased tins….
Place in the oven and bake for 30 minute, or until your cakes are golden and cracked on top. (Pierce with a knife to check the sponge has cooked in the middle)
Turn both sponges out of the tins and leave to cool on a wire rack.
In a seperate bowl, mix together margerine, icing suger and 3 tbsp milk until smooth and light in colour.
Use half the icing to sandwich together the 2 cake halves by spreading it in a circular motion with a pallet knife. Spoon the rest into an icing bag and pipe on top. To finish sprinkle on the grated lime.
This cake will taste better after a day resting in an air tight tin…. if you can resist!