Coconut and lime cake

Coconut and lime cake

Coconut and lime was always in the list of cakes I offered to bake for King John’s House tea room, and they have started to take me up on it.

The sponge – 3 layers of it – is a variation on the one used for my lemon bundt cake. It’s both light and moist and carries a lot of flavour.

The frosting has a white chocolate base, with coconut cream and dessicated coconut, and a dash of lime extract.

I’m making it again tonight 🙂

I changed my mind

When you make custard tarts, life gives you egg whites, so this morning, I was planning on baking a few trays of langues de chat. But there was so much batter, and more importantly, the batter was so light and fluffy, I decided to bake it as a cake instead. We’ll call it “egg white sponge cake”, shall we?

Once out of the tin, it looked quite good.

Egg white sponge cake

Going on with the theme of “using up leftovers from previous bakes”, I’ve doused it with chocolate sauce and sprinkled it with candied peel.

Egg-white sponge cake with chocolate glaze and citrus peel

I took this to work, just because my colleagues are Luuuurvely people!

I had a slice as second breakfast (yes, if first breakfast is when you get up at 5 am to bake, there is such a thing as second breakfast). As you would expect with all the egg whites, it is somewhere between a classic Victoria sponge an angel food cake, and absolutely delicious.