Raspberry and Coconut Sponge Recipe Raspberry and Coconut Sponge Recipe. Per serving, you'll find 5 Syns in this delightful treat that yields 8 squares and is ready in just 30 minutes (with an additional 10 minutes for cooling). It's a vegetarian option that combines a few simple ingredients for a delicious outcome. About Time: Prep Time: 10 mins Cook Time: ready in 30 mins (plus 10 mins cooling) Total Time: 45 mins (plus 10 mins cooling) Yield: 8 squares Slimming World: 5 Syns Here's what you'll need: Ingredients: 4 large eggs 50g granulated sugar 1 tsp vanilla extract 100g self-raising flour 4 level tbsp reduced-sugar raspberry jam 25g desiccated coconut 8 fresh raspberries for decoration, plus extra to serve And here's how to make it: Instructions: Begin by preheating your oven to 190°C/fan 170°C/gas 5. Line a 20cm x 30cm cake tin with baking paper. In a mixing bowl, use an electric hand whisk to beat the eggs and sugar for 5-8 minutes. Continue until the mixture doubles in volume, becomes thick, light, and foamy, leaving a visible trail when lifting the whisk. Add the vanilla extract, sift in the flour, and gently fold everything together. Pour the mixture into the tin and bake for 10-15 minutes, or until it rises and shrinks away from the sides. Allow it to cool completely in the tin. Once cooled, remove the sponge from the tin, and carefully peel off the paper. Evenly spread the jam over the sponge, sprinkle the coconut on top, and cut it into 8 equal pieces. Place a raspberry on each piece and serve with extra raspberries on the side. Tips: Ensure that your eggs are at room temperature. This helps in achieving better volume when whisking them with sugar, resulting in a fluffier texture. When adding the vanilla extract and flour, fold the ingredients gently. Overmixing can deflate the air incorporated during whisking, affecting the fluffiness of the final product. Sifting the flour helps to remove lumps and aerates it, contributing to a smoother batter. This is especially important in achieving a light and airy sponge. Keep a close eye on the baking time. Once the sponge has risen and is shrinking away from the sides, it's ready. Overbaking can result in a dry cake. Allow the cake to cool completely in the tin before removing it. This helps in preventing the cake from breaking or sticking to the tin. Evenly spread the reduced-sugar raspberry jam over the sponge. This not only adds flavor but also ensures a balanced sweetness throughout the cake. Sprinkle the desiccated coconut evenly. Toasting it slightly before adding can enhance its flavor and add a pleasant crunch. Enjoy baking, and I hope these tips make your raspberry coconut squares even more delightful!

Raspberry and Coconut Sponge Recipe

by

Here’s what you’ll need:

Ingredients:

  • 4 large eggs
  • 50g granulated sugar
  • 1 tsp vanilla extract
  • 100g self-raising flour
  • 4 level tbsp reduced-sugar raspberry jam
  • 25g desiccated coconut
  • 8 fresh raspberries for decoration, plus extra to serve

Go to the next page to get the Instructions

Pages: 1 2 3

Leave a Comment