Ingredients
Method
- Preheat oven to 180°C (160°C fan). Line a large rectangular baking tray (approx 33 × 23 cm).
- Sift the flour, baking powder, and cornflour together.
- Whisk the eggs and caster sugar until pale, thick, and tripled in volume, about 5–7 minutes.
- Gently fold the dry mixture into the eggs in two additions.
- Pour the batter into the lined tray and spread evenly.
- Bake for 13–15 minutes, or until the sponge springs back when touched.
- Cool completely in the tray, then lift out onto a board.
Raspberry Sauce
- Place raspberries, milk, cornflour and sugar into a small saucepan.
- Simmer for 3–4 minutes, then mash lightly.
- Strain if you want a smoother sauce, or keep it rustic.
- Cool the sauce completely—this helps it thicken and coat the sponge.
To Assemble
- Cut the cooled sponge into squares.
- Dip each square quickly into the raspberry sauce, letting excess drip off.
- Roll in desiccated coconut.
- Leave to set for 10–15 minutes.
- Serve as is, or split in half and fill with whipped cream or jam.