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Nutrition: per serving

  • kcal401
  • fat23g
  • saturates15g
  • carbs47g
  • sugars33g
  • fibre2g
  • protein5g
  • salt0.51g
    low
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Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking or roasting tin with baking parchment.

  • step 2

    Beat 250g butter, 280g flour, 250g sugar, ¼ tsp baking powder, 4 eggs, a pot of yogurt and 1 tsp vanilla together with an electric whisk until lump-free. Spoon into tin and bake for 25 mins until a skewer poked in comes out clean. Repeat three more times to make 4 sponges. Cool on wire racks. Sponges can be wrapped well in cling film and frozen for up to a month.

  • step 3

    Trim edges off each sponge, then cut each into 15 x roughly 5cm squares. Warm the lemon curd, jam and marmalade in seperate pans until runny, sieving the marmalade of its bits. Tip the coconut onto a tray. Brush each square on the top and sides with either curd, jam or marmalade – then dip into coconut. Can be made the day before and stored in airtight containers. Top with love hearts and sit on squares of coloured paper before the wedding.

Recipe from Good Food magazine, May 2011

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.6 out of 5.3 ratings

nomo

Made as a traybake for my family, and went down very well. Lovely, moist cake, and an easy all-in-one recipe

sayhitokate

A star rating of 5 out of 5.

I thought these were gorgeous - I might have been a bit heavier with about 1/2 a tsp of baking powder, but I used gluten free flour and they still turned out well. I just added a splash of extra yoghurt as gluten free can be very dry. Will be making some for my wedding in three weeks.

mrslarge

A star rating of 5 out of 5.

I've just made this - I only made one sponge, to use as a family cake - and it was gorgeous. I used a pot of strawberry yoghurt, as it was all I had. Highland Hinnie, I think you're right, it needs 1 tsp of baking powder per sponge. Try it again. It's worth it!

alysounrollo

A star rating of 1 out of 5.

I struggled with these. I think maybe there isn't enough baking powder to flour ratio. They didn't rise and didn't seem to cook through despite leaving them longer than the 25 minutes. Is it maybe 1 teaspoon baking powder per cake?

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