Coconut Topped Sponge http://www.hulettssugar.co.za/sites/default/files//files/images/teatime-coconut-topped-spon.jpgSponge4 Eggs250 ml (1 cup) Huletts Castor Sugar500 ml (2 cups) Flour15 ml (1 T) Baking Powder250 ml (1 cup) Milk100 g Butter5 ml (1 t) Vanilla EssenceTopping1 Egg, beaten185 ml ( ¾ cup) Huletts White Sugar350 ml Desiccated CoconutPinch of Salt220 ml Milk5 ml (1 t) Vanilla Essence60 ml (4 T) Butter, meltedFruit, for garnishing
SpongePreheat the oven to 180°C.Beat the eggs and castor sugar together until light and creamy. Sift the flour and baking powder and fold into the egg mixture.Bring the milk and butter to just under boiling point (don't boil), and add the vanilla essence. Stir the warm milk into the flour mixture and mix until smooth.Spoon into two greased 20cm cake tins. Bake for 25-30 minutes.ToppingMix all the topping ingredients (except for the egg) together and place into a medium sized saucepan. Boil over a low heat for 10 minutes. Remove from the heat and allow to cool.Whisk egg and add to the cooked mixture. Leave mixture in a fridge to cool completely.Once the mixture is cold, pour it over the sponge and leave it in the fridge to set.Garnish with fruit of your choice.