This is a lovely light tray bake sponge that I first saw on the Macmillan ad. Then when it was featured on the Great British Bake Off, I was desperate to find a recipe to give it a try. This one comes from the celnet recipes site.
We used to have this served to us at school as a pudding with pink custard and I loved it so it brings back happy memories for me! You can sprinkle coconut on top but we’re not great coconut lovers in our house so I gave that a miss and I was right out of mulberry juice so I used pink colouring instead.
For the Cake:
250g butter or margarine
300g self-raising flour
2 tsp baking powder
4 large eggs
4 tbsp milk
finely-grated zest of 1 lemon
For the Icing:
250g icing sugar, sifted
3 tbsp water (or lemon juice), about
pink food colouring (or mulberry juice)
desiccated coconut for sprinkling
You’ll need a greased and lined traybake/roasting tin approximately 30 x 22 cm in size.
Sift together the flour and baking powder into a large bowl then stir in the lemon zest. Cream together the butter and sugar in another bowl then add the eggs, one at a time, beating thoroughly to combine after each addition. Add the flour mix to the creamed mixture, stirring well to combine after each addition.
Finally work in the milk (do not over-work the mixture or it will not rise). Turn the batter into the prepared traybake tin then smooth over the top before transferring to an oven pre-heated to 180°C. Bake for between 35 and 40 minutes, or until the cake is cooked through (a skewer inserted into the centre should emerge cleanly)
Allow to cool in the tin for 15 minutes then turn out onto a wire rack to cool completely.
When the cake is cold, prepare the batter. Sift the icing sugar into a bowl then work in the water and a few drops of pink food colouring. Work the icing sugar into a runny consistency (it should easily spread), add more water or lemon juice as needed.
Spread the icing quite thickly over the top of the cake then scatter over the coconut. Allow the icing to harden and cut the cake into squares.