85g packet strawberry jelly crystals
3 cups shredded coconut
1 cup strawberry jam
300ml tub thickened cream, whipped
6 eggs, at room temperature
1 cup caster sugar
1 cup self-raising flour
½ cup plain flour
Lightly grease a 12-cup loose-base dessert pan. Line bases with baking paper.
To make sponge, beat eggs in a large bowl of an electric mixer for about 7 minutes, or until thick and pale. With motor operating, gradually beat in sugar, 1 tablespoon at a time, until dissolved.
Sift flours twice onto a sheet of baking paper. Sift again over egg mixture. Add 2 tablespoons boiling water. Gently fold with a whisk until just combined. Spoon evenly into pan holes (just under 2/3 cup in each).
Cook in a moderate oven (180C) for about 15 minutes, or until sponges spring back when lightly touched. Remove. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Meanwhile, dissolve jelly crystals in 1 cup boiling water in a large, heatproof jug. Stir in ½ cup cold water. Refrigerate for about 1½ hours, or until jelly starts to set around the edge.
One at a time, dip sponges into jelly, allowing excess to drip away. Roll in coconut. Transfer to a wire rack. Refrigerate for about 1 hour, or until set.
To serve, cut sponges in half horizontally. Sandwich together with jam (about 1 tablespoon each) and cream.
TIP! Cakes are best made on the day of serving. We used a Baker’s Secret 12-Cup Loose Base Dessert Pan, with each hole measuring 7.5cm wide x 5cm deep, available from kitchen homeware shops or online at Peters of Kensington.