For Mother’s Day, I thought I’d share a recipe which is embedded in so many Aussie childhood memories – a ‘light as a cloud’ square of sponge rolled tenderly in pink raspberry jelly and coconut, sandwiched with more raspberry goodness. Whenever my teeth sink into one of these, all I can think of is “You’re ALL mine!”. I guarantee you’ll bring an instant smile to Mum’s face – and don’t worry, there’s plenty to go round for the rest of the family.
2/3 cup caster sugar
Pinch of salt
1 tsp vanilla extract OR essence
1/3 cup corn flour
1/3 cup self-raising flour
1/2 cup plain flour
80g packet of raspberry jelly
200g desiccated coconut
300ml thickened cream
1 tsp raspberry OR vanilla essence
30g icing sugar mixture
1 punnet fresh raspberries
Preheat oven to 160ºC FF. Line the base and sides of a 30 x 24 x 5cm (or approximately) brownie tray with baking paper.
To make the sponge, combine the eggs, sugar, salt & vanilla in a stand mixer bowl and whisk until tripled in volume. Sift the flours directly into the egg mixture, then fold in very gently, in 2 batches. Pour into prepared tin and bake for about 20 minutes or until an inserted skewer comes out clean. Cool for 2 minutes before turning the sponge slab onto a cooling rack. Remove the baking paper and cool completely.
Meanwhile make the jelly following packet instructions, then refrigerate until a little less than half set. To prepare the cream, combine the cream, raspberry essence and icing sugar in a stand mixer bowl.
Using a serrated knife, trim and square off the sides of the sponge, then divide the slab into 24 even cubes. Dip each cube into the jelly, making sure all sides are well covered, then coat thoroughly with the coconut. To fill, slice each square into half, fill with half cut raspberries and raspberry cream. Serve immediately.
Note: Cubes can be prepared ahead of time up to the filling stage for up to a week and stored in an airtight container in the fridge but eating them at room temperature is best.