Coconut and apricot Victoria sponge
https://www.coop.co.uk/recipes/coconut-and-apricot-victoria-sponge
This showstopper dessert will brighten any day
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Feeds
14
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Ready in
55 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 41g
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Ingredients
- 225g Co-op unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 1 tsp vanilla extract
- 4 Co-op British eggs, lightly beaten
- 225g Co-op self raising flour
- 2 tsp baking powder
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2 tbsp Co-op semi-skimmed milk
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FOR THE TOPPING:
- 100g Co-op Irresistible Fairtrade Ghanaian white chocolate
- 2 tsp Co-op hundreds and thousands
- 400ml Co-op double cream
- 25g desiccated coconut
- 125g Co-op apricot jam
- 3 Co-op meringue nests
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Grease 2 x 20cm sandwich tins with butter and line with greaseproof paper
- Beat together the butter, sugar and vanilla extract until fluffy
- Gradually add the egg, beating continuously
- Sift and fold in the flour and baking powder, a third at a time, then fold in the milk
- Divide the mixture between the tins and bake for 20-25 mins, until golden and a skewer inserted in the middle comes out clean
- Leave to cool in the tins for 5 mins, then turn out onto a wire rack to cool completely
- Line a baking tray with greaseproof paper
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the surface
- Pour the chocolate onto the tray and spread into a rectangle
- Sprinkle over the hundreds and thousands, then leave in the fridge to set
- Beat the double cream until just stiff, then stir in the coconut
- Spread 100g of the jam over the sponge cake base, spoon on half the cream, then crumble over 1 meringue
- Sandwich with the second sponge, then top with the rest of the cream
- Gently heat the rest of the jam in a small pan with a splash of water, then drizzle on top
- Break the chocolate into shards and arrange in the cream, then crush and sprinkle over the remaining meringues.
