Use a spring form baking pan or any one that you wish to use.
Prepare your baking pan by using a spray to coat the pan, it is a fast solution to preparing your baking pan.
Ingredients:
- 125 g Butter
250 ml Caster Sugar
3 Large eggs (separating egg yolks and egg whites)
5 ml Vanilla Essence
250 ml Cake Flour
10 ml Baking Powder
125 ml Milk
250 ml Desiccated Coconut
Method:
Heat the oven to 160°C – 320°F degree’
- Beat the butter and 125 ml caster sugar until light and fluffy.
- Add the egg yolks one by one, making sure to mix well.
- Add the vanilla essence and mix thoroughly.
- Sift the flour and baking powder together and fold into the egg, butter and caster sugar mixture, alternatively with the milk.
- Spoon into a large baking pan ring that you’ve prepared with the spray, or any pan of your choice.
- Beat the egg whites on low until foamy. Increase the mixer speed to high and beat until soft peaks form when the beater is raised. Add the remaining caster sugar and beat for another few seconds.
- Fold the desiccated coconut in the egg whites and spoon this on top of the cake batter.
Place in preheated oven for 50 to 60 minutes.
Let it cool. Use a warm knife to run alongside the edges of the cake before you remove it from the baking pan, just to make sure the cake does not stick.
ENJOY this fantastic sponge cake!
