SERVES 8-10 PREP AND COOK TIME 40 MINUTES
⅓ cup (50g) cornflour ⅓ cup (50g) plain flour ⅓ cup (50g) self-raising flour 15g butter, melted 1 tablespoon boiling water 6 eggs 1 cup (220g) caster sugar 1 cup (250ml) cream ½ cup (160g) raspberry jam 1 cup (80g) desiccated coconut
40g dark chocolate, chopped finely ½ cup (125ml) water 1 cup (160g) pure icing sugar, sifted ½ cup (50g) cocoa, sifted 2 tablespoons milk 1 Preheat oven to 180°C (160°C fan-forced). Grease and line two x 22cm round cake pans; line bases with baking paper. 2 Sift cornflour, plain and self-raising flour together three times. Combine the melted butter and boiling water in a small cup. 3 Beat the eggs and sugar in a large bowl with an electric mixer on high speed for 8 minutes or until thick and creamy. Using a large balloon whisk, gradually fold half the sifted flours, then the butter mixture into the egg mixture, then the remaining flour mixture. 4 Divide sponge mixture evenly between prepared pans. Bake for about 20 minutes or until golden brown and sponge starts to pull away from the sides of the pan. 5 Turn the sponges immediately onto baking paper-covered wire racks to cool. 6 Beat the cream in a small bowl with an electric mixer until firm peaks form. 7 Spread one sponge with jam, then cream to within 1cm of edge of sponge. Top with remaining sponge; place on a wire rack. 8 CHOCOLATE ICING Whisk the chocolate and the water in a medium bowl over a saucepan of simmering water until melted and smooth. Remove from heat; gradually whisk in icing sugar and cocoa until smooth. Whisk in milk. 9 Spread Chocolate Icing all over the side and top of the sponge. Sprinkle the top and side with coconut; refrigerate until set before cutting. Uniced sponge suitable to freeze. Not suitable to microwave.