This recipe first appeared in Woman’s Day.
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Ingredients
Jelly coating
Method
1.Preheat oven to moderate, 180°C. Grease and line two 20cm round sandwich pans.
2.In a bowl, using an electric mixer, beat eggs until frothy. Gradually add caster sugar, beating until mixture is thick and pale, and holds its shape – about 10 minutes. In a jug, combine boiling water and butter. In a bowl, sift self-raising flour and 1 tablespoon cornflour.
3.Lightly fold flour mixture into egg mixture, followed by water mixture. Pour mixture evenly into pans. Bake for 15-20 minutes until sponge springs back when touched.
4.Loosen edges with a butter knife. Turn out cakes onto a wire rack. Cool completely. Wrap in cling film and freeze for 1 hour until firm.
5.For the jelly coating: In a heat-proof bowl, whisk port wine jelly crystals into boiling water until dissolved. Stir in cold water. Chill for 2 hours until syrupy.
6.Place shredded coconut on a tray. One cake at a time, dip into jelly, then toss in coconut to coat. Set aside on a wire rack for 30 minutes.
7.In a bowl, beat thickened cream, icing sugar and vanilla bean paste to firm peaks. Place one cake on a board, top with cream and raspberries. Top with other cake and extra raspberries.
