Recipes
Stork's Strawberry & Coconut Sponge Cake
Delicious Victorian Sponge with a sweet Strawberry Jam and delightful Coconut Cream Cheese Buttercream.
Delicious Victorian Sponge with a sweet Strawberry Jam and delightful Coconut Cream Cheese Buttercream.
Cook: 1 Hour 4 Mins
Serves: 12
Price: £1.74 per serving
Nutritional Information
Each 198g serving contains
Energy
2659kj
636kcal
2659kj
636kcal
32%
Fat
29.7g
29.7g
High
42%
42%
Saturates
14.5g
14.5g
High
73%
73%
Sugars
67.3g
67.3g
High
75%
75%
Salt
0.8g
0.8g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
1343kj/321kcal
Typical energy values per 100g:
1343kj/321kcal
Ingredients
Frosting
100g stork
120g cream cheese
300g icing sugar
15ml coconut milk
1/2tsp vanilla extract
1/2tsp coconut extract
Jam
100g strawberries
150g jam sugar (or good quality store bought jam)
Sponge
285 g plain flour
2tsp baking powder
1/2tsp baking soda
170 g stork
330g granulated sugar
5 large egg whites
2tsp vanilla extract
120g sour cream
240ml coconut milk
80g shredded coconut
Decoration
Toasted coconut flakes
1 punnet fresh strawberries
Edible flowers
Method
1
In a large bowl combine your plain flour, baking powder and baking soda. Set aside.
2
In a stand mixer or by hand, beat your stork (170g) and sugar until light and fluffy, scraping with a rubber spatula as you go.
3
Separate your egg whites and add into mixture.
4
Mix on medium speed until fully combined or whisk well. Then add in your vanilla (2tsp), sour cream and coconut milk (240ml). Mix until smooth and fully incorporated.
5
Begin adding your dry ingredients and shredded coconut, add small amounts at a time, mixing as you go. Then pour your batter into two lined 9’’ cake tins and bake in a preheated oven for 20- 25 mins at 180 degrees.
6
To make your jam, add washed strawberries to a heavy based pan followed by your jam sugar. Cook for about 9 mins until the strawberries have softened and the jam has become nice and thick.
7
To make your frosting, combine room temperature Stork (100g), cream cheese, icing sugar, coconut milk (15ml) and both extracts (1/2 tsp). Mix on medium speed in a stand mixer or by hand until the icing is smooth and fluffy.
8
Once your sponges have baked and are golden brown, place on a wire rack and allow to cool completely.
9
To assemble, remove your sponge from its tin and place on a cake stand. Add a layer of jam to your sponge, followed by a layer of sliced strawberries and finally a layer of coconut frosting then place the second sponge on top. Then cover the top and sides of your cake with the remaining coconut frosting. Decorate with toasted coconut, fresh strawberries and edible flowers and enjoy!