Red Velvet Lamington Loaf

Serves 8, Prep and Cook: 1 hour

Delicious and gorgeous to look at, why not treat yourself

2 tblsps cocoa powder

1 tblsp liquid red food

colouring

4 eggs, at room temperature ²⁄³ cup caster sugar

²⁄³ cup self-raising flour

¼ cup plain flour

½ cup raspberry conserve 125g punnet fresh raspberries 2 cups shredded coconut Crumbled freeze-dried

raspberries, to decorate

FILLING

300ml tub thickened cream 2 tblsps icing sugar mixture 1 tsp vanilla extract

1 Grease a large, straight-sided loaf pan (top measures 15cm x 23.5cm x 9cm deep). Line base and sides with baking paper, extending paper 5cm above pan edges.

2 Blend cocoa with colouring in a small bowl. Stir in 2 tblsps boiling water until smooth. Cool to room temperature.

3 Beat eggs in the small bowl of an electric mixer for about 7 minutes, or until very thick and pale. With motor operating, beat in sugar 1 tblsp at a time, until dissolved. Continue beating for a further 3 minutes. Add cocoa mixture. Beat until just combined. Transfer mixture to a large bowl.

4 Sift combined flours twice onto a sheet of baking paper. Sift again over egg mixture. Gently fold in with a balloon whisk until just combined. Pour into prepared pan.

5 Cook in a moderate oven (180C) for about 30 minutes, or until sponge springs back when lightly touched. Remove. Stand in pan for 10 minutes. Turn out onto a wire rack lined with baking paper. Turn, top side up, to cool completely.

6 To make filling, beat all ingredients in the small bowl of an electric mixer until soft peaks form.

7 Cut sponge horizontally in half. Place base, cut side up, on a serving plate. Spread over conserve. Spread with ½ cup of the filling, then top with raspberries. Place remaining sponge layer, cut side down over raspberries. Spread remaining filling over top and sides of cake.

8 Sprinkle coconut, pressing to coat evenly, over top and sides. Loosely cover with plastic wrap. Refrigerate for at least 30 minutes.

9 Decorate with crumbled freeze-dried raspberries.