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Coconut Sponge Bites

Coconut Sponge Bites

Ingredients

Ingredients

  • 140g self-raising flour
  • 4 eggs
  • 120g golden caster sugar
  • 1/2 jar Bonne Maman raspberry conserve
  • 60g desiccated coconut

Method

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4

    • Sieve the flour into a large bowl. Break the eggs into a glass bowl over a pan of simmering water and add the sugar and whisk until the mixture has doubled in volume. Remove from the heat and continue whisking until the mixture has cooled to almost room temperature,

    • Gently fold in the flour and pour the mixture into a 33 x 23 cm rectangular baking tin lined with greaseproof paper.

    • Bake for 25 minutes, then leave to cool on a wire rack. Cut the sponge into 5 x 5 cm cubes, cover each one with a thin layer of jam and roll in the desiccated coconut to serve.

    Cooks tips

    Cooks tips

    1. Bonne Maman Bitter Orange Marmalade can be used as an alternative to Bonne Maman Rapsberry Conserve.

    Good to know

    • 20 minutes preparation, 25 minutes baking

    Recipe by

    Bonne Maman

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