Salted Coconut Sponge with Lemon Curd and Meringue Frosting
SALTED COCONUT SPONGE:
220g caster sugar
200g unsalted butter, softened
250ml coconut milk
300g self-raising cake flour, sifted
80g desiccated coconut
1 tsp sea salt flakes
1 egg yolk (reserve white for crystallizing rose petals)
150g caster sugar
150ml lemon juice
1 tablespoon finely grated lemon rind
150g unsalted butter, softened
4 egg whites
300g caster sugar
1½ tablespoons glucose syrup
2 tsp rosewater essence (optional)
Fresh, crystallized and dried rose petals (optional)
To make the lemon curd, whisk eggs, yolk and sugar in a heatproof bowl until combined, then whisk in the juice and rind. Place bowl over a saucepan of simmering water (making sure the bottom of the bowl doesn’t come in contact with the water) and stir continuously for 12 minutes or until curd is thick and coats the back of a spoon. Allow to cool for 10 minutes, stirring frequently then add butter, a little at a time, stirring well between each addition. Cover with plastic wrap and refrigerate until chilled.
To make the salted coconut sponge preheat oven to 160’C. Grease and base line your 20cm Wiltshire cake pan with baking paper.
Place half the sugar and butter in the bowl of an electric mixer and beat on high speed for 10 minutes or until thick and pale (scrapping down the sides as you go). Add 2 of the eggs, one at a time, beating well after each addition.
On low speed add half the coconut milk, beat until combined and then gently add in half the flour a few spoonfuls at a time. Fold in half the coconut and sea salt until combined. Place in your prepared pan, smooth the top and bake for 35-40 minutes or until cake is lightly golden and springs back when lightly touched.
Cool cake in pan for 10 minutes before turning out onto a wire rack. Cool completely. Meanwhile, grease and base line your Wiltshire cake pan again and repeat the sponge cake making process with the remainder of your cake ingredients.
To make the meringue frosting, place all the ingredients, except for the rosewater essence, in a heatproof bowl set over a saucepan of simmering water. Beat with electric beaters for 6 minutes or until thick, glossy and slightly warm. Transfer to the bowl of an electric mixer and whisk on high speed for 5 minutes or until cooled. Add rosewater essence (if using) and whisk to combine.
To assemble, slice the cakes in half horizontally. Place one cake layer on a stand and spread with a third of the lemon curd. Repeat with remaining cake and curd finishing with a top cake layer.
Spread the meringue frosting around the outside of the cake and decorate with rose petals.
Crystalised Rose Petals: Rose petals (pesticide free), reserved egg white (lightly beaten), caster sugar. Brush both sides of the rose petals with a little of the egg white and lightly dust in the caster sugar until coated. Allow to dry on a piece of baking paper for several hours or overnight. Place in an airtight container.