This is a classic sponge cake recipe, with a simple twist of whipped coconut milk in place of cream as the filling. The recipe comes from the back of the Fielder’s Cornflour box and is the tried and trusted recipe my mum (and probably most other kiwi mums) always used when we were growing up.
I have set out the ingredients and method in full below as taken from the back of the cornflour packet (image below – thanks mum):
- 3 eggs
- 1/2 cup caster sugar
- 1/2 cup cornflour
- 2 teaspoons (yes teaspoons only!) of standard flour
- 1 teaspoon baking powder
Whipped Coconut Filling
- 1 can of coconut milk (or a combination of coconut cream and milk)
- 3 tablespoons of icing sugar, extra to dust
- Vanilla extract
- Fresh strawberries
Preheat the oven to 190 degrees, or 170 degrees fan forced.
Line the bases of two 6cm deep, 20 cm round cake pans with baking paper (lining the sides is not necessary). [I used slightly smaller tins for a taller, smaller sponge).
Separate 3 large eggs. Set the yolks aside.
Using a stand mixer or electric beater, beat the egg whites until soft peaks just fold over when beater is removed.
Slowly add the caster sugar. Continue to beat the mixture until the sugar is dissolved. Add the egg yolks, beat until blended.
In a separate bowl, sift together the cornflour, flour and baking powder.
Gently fold the flour mixture into the egg mixture with a metal spoon. (At this point the cornflour packet takes a “home economics” teacher tone and uses capitals – “Use an up and down and over movement – DON’T STIR”.)
Divide the mixture between the prepared pans.
Bake for 15 – 20 minutes. The sponges are ready if they spring back when touched in the centre. Allow to cool in the pans, turn out.
Whip the coconut milk/ cream using electric mixers on high speed, add the icing sugar to thicken up, add vanilla and continue to beat.
The coconut will be more runny than cream, so only fill the cake just before you are ready to serve. Add sliced berries and dust with icing sugar on top.
Serve and enjoy!