After going on a bit of a baking hiatus, my mum’s birthday was certainly a reason to get the baking tins out of hibernation this November.
She is a huge fan of coconut, so thought this coconut and lemon sponge would make her happy, plus it gave me a chance to bake something familiar. The basic recipe is just my Nan’s Victoria sponge recipe with a few extras. If you want to make a regular Victoria Sponge, just swap back in a lovely strawberry jam and vanilla extract. Decorate it with some lemon shavings or anything else you have in your cupboard that makes it look fancy.Happy baking, and I hope you enjoy it just as much as Mrs Cherry did xx
INGREDIENTS
For the Sponge;
3 eggs at room temp. Weigh in shells and then use same quantity for:Softened salted butterCaster sugar Self raising flour zest of 1 lemon
1 tsp baking powder Pinch of salt 1 tsp vanilla 1-2 tsp milk
For the Icing;
150g salted butter340g icing sugar 3-4 tsp milkFew drops of coconut flavouring if you have it and a few spoons of desiccated coconut
Jam
I love @welshladypreserves and on this occasion used a lemon curd
METHOD
1) Set oven to 170c (fan)2) line 2 medium sandwich tins with grease proof paper3) whisk the butter and sugar on high for about 3-5 mins4)crack eggs slowly into mix one by one. Works best if you crack into a bowl first in case you get the shell in the mix and it’s game over!! 5) turn off mixer and sift in flour, baking powder, salt and lemon. Mix again for 2 minutes 6) add vanilla and milk. You want it silky but still holding a shape, not too runny7)pop into the two tins and smooth with a palette knife if you have one 8) after cooking allow to cool for a few hours. 9) make icing by beating icing sugar, butter and coconut flavouring for around 5 mins.Add in the coconut and stir well before piping onto the cake.
