May 30, 2025 • 7 mins
If you ever need to produce a celebration cake, this is it!
Serves 8-10
Ingredients:
Sponge cake
- 130g unsalted butter, softened
- 1 cup caster sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2⅓ cups self-raising flour
- 1 pinch salt
- 1 cup milk
To decorate
- 1/3 cup raspberry jam, warmed slightly
- 1 ½ cup icing sugar
- 30g butter, softened
- ½ cup raspberries (fresh or frozen, defrosted)
- 3-5 tablespoons, boiling water
- 1 ½ cups coconut thread
- 300mls cream, whipped with one tbsp icing sugar
Method:
- Preheat the oven to 170 C fan bake. Grease two 20cm round cake tins and dust with flour.
- Beat the butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, and mix until well beaten. Stir in the flour and salt then the milk and mix until just combined, being careful not to over-mix.
- Divide the batter between the cake tins, one third in one and two thirds in another. Bake for 25 minutes or until they spring back when gently pressed. The thicker one will likely need 5-7 minutes more cooking time. Leave to cool for 12-15 minutes before turning onto a wire rack to cool completely. Cut tops off each sponge to level them if necessary, then split the thicker one into two layers.
- Mix icing sugar, butter and half of the boiling water. Press the raspberries through a sieve to collect the juice and add this to the icing. Aim for a smooth, runny icing, adding more water or icing sugar as needed. Pour out onto a shallow dinner plate. Sprinkle coconut onto another dinner plate.
- Roll the sides of each cake layer in the icing to get the cake sides evenly coated, then roll in the coconut to cover.
- To assemble, place one sponge layer on a serving plate. Spread with jam, then dollop on whipped cream. Top with second sponge layer and repeat with jam and cream. Top with the final sponge layer. Spread the top with icing then sprinkle over coconut.
- Chill for 30 minutes before ready to serve.
- Use a serrated knife to cut and enjoy!
Nici’s note:
Feel free to use two store-bought sponges if you want to save time.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks at.
Speaker 2 (00:11):
B Nikki Weeks is with us. Now, Good morning Nikki. Yes,
good morning fan chies, and welcome back to I'm looking
at the window this blue sky.
Speaker 3 (00:20):
I was going to say, you know, I.
Speaker 2 (00:23):
Don't get went to weather here in New Zealand. You
just you've been in Bali.
Speaker 3 (00:26):
I have been in Bali. Yes, it was absolutely anorable,
but I was I was just telling our producer that
I also love coming home, probably more than more than
more than the holiday. I love coming home and I've
loved coming home to the cold weather. I'm inspired by
lots of Balinese food, but home is best, I think,
you know. So yeah, well, see how we go with
(00:47):
testings of Balinese recipes and I'll rock those out in
a few weeks.
Speaker 2 (00:50):
Fantastic. Now that's a good attitude. Helps get over the
jet lag. Yeah, yeah, you have got a King's Birthday
Leamington cake. Ressus warning, I I never tire of Leamington.
Speaker 3 (01:01):
I never tire of Leamington's and this Leamington cake once
you start making it, you'll never tire of it either. People.
It just brings a huge smile to everybody's face. It's
just it's kind of hilarious and glorious and actually super
easy to make, and it is absolutely delicious. Why is
it hilarious, Well, because it's sort of this giant leamington,
you know what I mean, And it's kind of like
(01:21):
what the heck, you know. But there's a few things
that make this a really lovely kind of adult cake,
and that is the tart raspberry jet and sort of
icing that's on it. And I do use fresh raspberries
for this, and that gives a tartness to it, which
I think is really important. Otherwise it's just quite sweet
because coconuts quite sweet. There's a sponge cake and that
sort of thing. No, it's absolutely beautiful. I just keep
(01:43):
on making this as a as a birthday cake or
celebration cake. So here you go, and I'm going to
give a couple of really good cheats. So the first
cheat is you don't need to make your own sponge cake.
You could buy a trifle sponge from a supermarket. But
I'm going to talk to you about making a sponge cake.
But I've made it with both and it's equally well received.
So throw your raven on at one hundred and seventy
(02:06):
degrees celsius on fan bake. And then let's make a
little sponge cake. So grease two round cake tins. I've
used ones that are about anywhere between twenty and twenty
three centimeters. This cake will be fine. So that's the
size of your cake tins. And dust them with flour.
Now you want your button nice and soft. I've got
one hundred and thirty grams of unsalted butter. If you've
(02:29):
only got salted, for goodness sake, that's fine. I mean,
butter is such a fortune these days. Any sort of
butter is a luxury. Beat the butter until it's really
lovely and soft with the sugar. One cup of caster
sugar and two teaspoons of vanilla extract. And you want
that to be really light and fluffy. That is the
key that you know, write this food stage for a
decent sponge cake. You've got three large eggs that we're
going to add to that creamed butter and sugar. Add
(02:51):
them one at a time, mixing them kind of really
well in between, and by really well, I probably mean
about beaten for about twenty seconds after each egg addition.
Then you want to stir in some flour, and I've
used two in a food cups of self raising flour.
Of the you could use plain flour and add some
baking powder, probably two teaspoons of baking powder. A good
(03:12):
pinch of salt gives it some balance. I wouldn't miss
that out. And I've got a cup of milk, so
I stir in the flour and the milk kind of alternately.
And you just don't want to overmix a sponge cake
because that gets the glutens in the flour to start stretching,
and that'll make a tough cake. I've got two cake
tins here, so I want to divide my batter one
thod and one and two thods in another. You do
(03:34):
not have to be too careful with this. You want
to bake for about twenty five minutes. The thicker one
will probably take about five to seven minutes longer. And
a sponge cake is cooked Francesca when you can press
it just gently and it springs back easily to the touch.
So I'd kind of start checking my cake from about
twenty three minutes after that time. It's not going to
(03:55):
sink when you open the oven. If you start opening
the oven earlier. You're in trouble, and I've probably made
all that sound complicated, but it's super easy. You want
to leave these to call for twelve to fifteen minutes
and then turn them out their cake tins on a
wire wrap to make sure that they are called completely.
If they've risen up too much, some people's ovens do that,
that's fine, and they've got a bit of a dome
on them. You can level that off with a big
(04:16):
bread knife. So you just want to take that sponge
off there because we want to layer these up, and
the thicket sponge we're going to divide that into two layers,
so we've got three layers of cake. Here we go
in terms of assembly, super easy. Mix some icing sugar.
I've got one and a half cups of icing sugar
with about thirty grams of melted or really soft butter
(04:38):
and half and about three tablespoons of boiling water. I've
used half a cup of raspberries, and I've used frozen
raspberries which I've defrosted, and you want to press those
through a sieve francisca so that you don't get any
of the seeds and there. But you've got this beautiful
juice and add that to the icing, and then you
want to mix that together until you get a really smooth,
(04:58):
very runny icing. Add a bit more water if you
need to. Here's my second hack. You know that wonderful
company fresh As that dehydrates all of the fruit, yes,
palms and all of that. Yeah, they do an icing.
They do a raspberry icing. Also do a strawberry one.
But the raspberry icing is what you're looking for, and
it's in the same pouches and most supermarkets. It's not
(05:19):
an ad. I just absolutely love this and it's got
everything you need. You just add boiling water to it.
So that's a really nice little hat because they use
fresh raspberries and net because we really want the tartness
for this cake. Anyway, pour this beautiful running icing out
onto a shallow dinner plate, and on another dinner plate.
You want about one and a half cups of coconut
thread desiccated all thread doesn't really matter. I like to
(05:41):
use the slightly longest thread. And then what you want
to do is you want to roll the sides of
each cake layer into that icing, so you're just sort
of wheeling it like a sort of like a wheel
kind of thing, you know, through the icing and then
through the coconut and set them aside so that they
can sort of set a little bit. And then all
we do is plays a sponge layer that's got this
(06:02):
beautiful rim now of raspberry and coconut, and put that
on our serve in plate, spread it with some jam.
I like to use a good third of a cup
of raspberry jam between the two layers that we're going
to do here, so spread half of that and then
doll upon lots of whipped cream, beautiful whipped cream. You
can put a tablespoon of icing sugar in there if
you want it, or leave it out. Top it with
(06:23):
the second layer of sponge and put the jam on
and the cream, and then top it with that final
sponge layer. And a little trick for people who don't
do a lot of baking, always use the layer that's
been in the bottom of the tin, because you'll get
a really nice square finish on the top, so you
want to actually use that as your top layer. And
spreads the top with the icing, sprinkle overloads of coconut,
(06:45):
patch it up if you need to, and then chill
it for about thirty minutes and it's ready to serve,
and it's just beautiful. Cut it with a serrated knife
and you get those beautiful layers of the raspberry jam,
the beautiful cream, your lovely sponge cake, and honestly, it's
just a delight and it's so delicious. It really is
so delicious. I think the can can he's yeah, I
(07:08):
think for freakake, why not.
Speaker 2 (07:10):
Absolutely, Look, it just sounds delicious. I've got a very
good baker in the house, so I think I'll just
take this recipe home and hand it over and to enjoy.
Speaker 3 (07:18):
It's a great idea. And as I say, you could
use those two hacks and you'll be making this cake
and sort of under twenty minutes if you use a
bort sponge and that I thing, so yeah, I do it.
It's a beautiful I call it my Glamington cake.
Speaker 2 (07:30):
Glamington Cake.
Speaker 1 (07:31):
Love it.
Speaker 2 (07:31):
Thank you so much, Nicky Wicks. And of course we'll
get that recipe up on our website. NEWSTALKZDB dot co
dot m Z for you This Morning.
Speaker 1 (07:39):
For more from Saturday Morning with Jack Tame, listen live
to news Talks dB from nine am Saturday, or follow
the podcast on iHeartRadio
You're listening to the Saturday Morning with Jack Team podcast
from News Talks at.
Speaker 2 (00:11):
B Nikki Weeks is with us. Now, Good morning Nikki. Yes,
good morning fan chies, and welcome back to I'm looking
at the window this blue sky.
Speaker 3 (00:20):
I was going to say, you know, I.
Speaker 2 (00:23):
Don't get went to weather here in New Zealand. You
just you've been in Bali.
Speaker 3 (00:26):
I have been in Bali. Yes, it was absolutely anorable,
but I was I was just telling our producer that
I also love coming home, probably more than more than
more than the holiday. I love coming home and I've
loved coming home to the cold weather. I'm inspired by
lots of Balinese food, but home is best, I think,
you know. So yeah, well, see how we go with
(00:47):
testings of Balinese recipes and I'll rock those out in
a few weeks.
Speaker 2 (00:50):
Fantastic. Now that's a good attitude. Helps get over the
jet lag. Yeah, yeah, you have got a King's Birthday
Leamington cake. Ressus warning, I I never tire of Leamington.
Speaker 3 (01:01):
I never tire of Leamington's and this Leamington cake once
you start making it, you'll never tire of it either. People.
It just brings a huge smile to everybody's face. It's
just it's kind of hilarious and glorious and actually super
easy to make, and it is absolutely delicious. Why is
it hilarious, Well, because it's sort of this giant leamington,
you know what I mean, And it's kind of like
(01:21):
what the heck, you know. But there's a few things
that make this a really lovely kind of adult cake,
and that is the tart raspberry jet and sort of
icing that's on it. And I do use fresh raspberries
for this, and that gives a tartness to it, which
I think is really important. Otherwise it's just quite sweet
because coconuts quite sweet. There's a sponge cake and that
sort of thing. No, it's absolutely beautiful. I just keep
(01:43):
on making this as a as a birthday cake or
celebration cake. So here you go, and I'm going to
give a couple of really good cheats. So the first
cheat is you don't need to make your own sponge cake.
You could buy a trifle sponge from a supermarket. But
I'm going to talk to you about making a sponge cake.
But I've made it with both and it's equally well received.
So throw your raven on at one hundred and seventy
(02:06):
degrees celsius on fan bake. And then let's make a
little sponge cake. So grease two round cake tins. I've
used ones that are about anywhere between twenty and twenty
three centimeters. This cake will be fine. So that's the
size of your cake tins. And dust them with flour.
Now you want your button nice and soft. I've got
one hundred and thirty grams of unsalted butter. If you've
(02:29):
only got salted, for goodness sake, that's fine. I mean,
butter is such a fortune these days. Any sort of
butter is a luxury. Beat the butter until it's really
lovely and soft with the sugar. One cup of caster
sugar and two teaspoons of vanilla extract. And you want
that to be really light and fluffy. That is the
key that you know, write this food stage for a
decent sponge cake. You've got three large eggs that we're
going to add to that creamed butter and sugar. Add
(02:51):
them one at a time, mixing them kind of really
well in between, and by really well, I probably mean
about beaten for about twenty seconds after each egg addition.
Then you want to stir in some flour, and I've
used two in a food cups of self raising flour.
Of the you could use plain flour and add some
baking powder, probably two teaspoons of baking powder. A good
(03:12):
pinch of salt gives it some balance. I wouldn't miss
that out. And I've got a cup of milk, so
I stir in the flour and the milk kind of alternately.
And you just don't want to overmix a sponge cake
because that gets the glutens in the flour to start stretching,
and that'll make a tough cake. I've got two cake
tins here, so I want to divide my batter one
thod and one and two thods in another. You do
(03:34):
not have to be too careful with this. You want
to bake for about twenty five minutes. The thicker one
will probably take about five to seven minutes longer. And
a sponge cake is cooked Francesca when you can press
it just gently and it springs back easily to the touch.
So I'd kind of start checking my cake from about
twenty three minutes after that time. It's not going to
(03:55):
sink when you open the oven. If you start opening
the oven earlier. You're in trouble, and I've probably made
all that sound complicated, but it's super easy. You want
to leave these to call for twelve to fifteen minutes
and then turn them out their cake tins on a
wire wrap to make sure that they are called completely.
If they've risen up too much, some people's ovens do that,
that's fine, and they've got a bit of a dome
on them. You can level that off with a big
(04:16):
bread knife. So you just want to take that sponge
off there because we want to layer these up, and
the thicket sponge we're going to divide that into two layers,
so we've got three layers of cake. Here we go
in terms of assembly, super easy. Mix some icing sugar.
I've got one and a half cups of icing sugar
with about thirty grams of melted or really soft butter
(04:38):
and half and about three tablespoons of boiling water. I've
used half a cup of raspberries, and I've used frozen
raspberries which I've defrosted, and you want to press those
through a sieve francisca so that you don't get any
of the seeds and there. But you've got this beautiful
juice and add that to the icing, and then you
want to mix that together until you get a really smooth,
(04:58):
very runny icing. Add a bit more water if you
need to. Here's my second hack. You know that wonderful
company fresh As that dehydrates all of the fruit, yes,
palms and all of that. Yeah, they do an icing.
They do a raspberry icing. Also do a strawberry one.
But the raspberry icing is what you're looking for, and
it's in the same pouches and most supermarkets. It's not
(05:19):
an ad. I just absolutely love this and it's got
everything you need. You just add boiling water to it.
So that's a really nice little hat because they use
fresh raspberries and net because we really want the tartness
for this cake. Anyway, pour this beautiful running icing out
onto a shallow dinner plate, and on another dinner plate.
You want about one and a half cups of coconut
thread desiccated all thread doesn't really matter. I like to
(05:41):
use the slightly longest thread. And then what you want
to do is you want to roll the sides of
each cake layer into that icing, so you're just sort
of wheeling it like a sort of like a wheel
kind of thing, you know, through the icing and then
through the coconut and set them aside so that they
can sort of set a little bit. And then all
we do is plays a sponge layer that's got this
(06:02):
beautiful rim now of raspberry and coconut, and put that
on our serve in plate, spread it with some jam.
I like to use a good third of a cup
of raspberry jam between the two layers that we're going
to do here, so spread half of that and then
doll upon lots of whipped cream, beautiful whipped cream. You
can put a tablespoon of icing sugar in there if
you want it, or leave it out. Top it with
(06:23):
the second layer of sponge and put the jam on
and the cream, and then top it with that final
sponge layer. And a little trick for people who don't
do a lot of baking, always use the layer that's
been in the bottom of the tin, because you'll get
a really nice square finish on the top, so you
want to actually use that as your top layer. And
spreads the top with the icing, sprinkle overloads of coconut,
(06:45):
patch it up if you need to, and then chill
it for about thirty minutes and it's ready to serve,
and it's just beautiful. Cut it with a serrated knife
and you get those beautiful layers of the raspberry jam,
the beautiful cream, your lovely sponge cake, and honestly, it's
just a delight and it's so delicious. It really is
so delicious. I think the can can he's yeah, I
(07:08):
think for freakake, why not.
Speaker 2 (07:10):
Absolutely, Look, it just sounds delicious. I've got a very
good baker in the house, so I think I'll just
take this recipe home and hand it over and to enjoy.
Speaker 3 (07:18):
It's a great idea. And as I say, you could
use those two hacks and you'll be making this cake
and sort of under twenty minutes if you use a
bort sponge and that I thing, so yeah, I do it.
It's a beautiful I call it my Glamington cake.
Speaker 2 (07:30):
Glamington Cake.
Speaker 1 (07:31):
Love it.
Speaker 2 (07:31):
Thank you so much, Nicky Wicks. And of course we'll
get that recipe up on our website. NEWSTALKZDB dot co
dot m Z for you This Morning.
Speaker 1 (07:39):
For more from Saturday Morning with Jack Tame, listen live
to news Talks dB from nine am Saturday, or follow
the podcast on iHeartRadio
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