My Mikado Coconut Snow Cake
- Recipe by Adrian Martin -
A WORD FROM THE CHEF:
A real people pleaser! This is a great one to make if you are entertaining any guests this Christmas. It a nice simple recipe that requires very little ingredients (make sure to look out for the SuperValu own brand products as they are brilliant quality and great value too).
INGREDIENTS
For the sponge:
170g caster sugar
150g plain flour
1⁄2 tsp baking powder
Butter, for greasing
Four large eggs
For the frosting and topping:
225g caster sugar
1⁄2 tsp cream of tartar
30g desiccated coconut
340g Strawberry jam
Four large egg whites
METHOD
Preheat the oven to 180C.
Line a 20cm loose bottom cake tin with parchment paper.
For the cake batter, in your stand mixer beat the caster sugar and eggs together. Next fold in the flour and baking powder. Place into the cake tin and bake for 20-25 minutes. Leave to cool completely once cooked and then cut in half with a serrated edge knife.
For the frosting, whisk the egg whites and cream of tartar until stiff peaks and then place the bowl over a pot of simmering water. Slowly whisk the caster sugar in until it dissolves and now frost your cake.
Place some sandwiched between the two halves and then cover the rest of the cake with it.
Place the strawberry jam through and sieve and then spoon it on top of the cake. Finally cover the cake with the desiccated coconut and then enjoy.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.
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