Coconut Sponge Cake with Mascarpone [Win R1000 SASKO Voucher]

With a little bit of planning, there’s no reason why Mother’s Day in lockdown can’t be a super fun and memorable day. Think about it: snuggling in bed, nowhere to rush to, quality time with the kids. What more can you ask for? If you answered ‘spa day’, all you need is some out-of-the-box thinking, stocking the pantry and dropping a few hints!

How about brunch at Mom’s Café?

Think hand-drawn menus, your best crockery, some fresh flowers from the garden and head chef dad to pull it all together? Who doesn’t love freshly flipped flapjacks and a pot of tea?

Brunch is a great idea as it keeps everyone full till dinner, which means mom can put her feet up or even enjoy a sneaky afternoon nap. It’s a great time to surprise her with an at-home spa day. Put some tranquil music on, brush her hair and massage her feet while feeding her some decadent cake. Now that’s how you say spa-a-a-a-h. Or invite her outside for a sunny autumn picnic while she browses a craft market of homemade gifts. Guess what? Everything on sale costs just one kiss!

If you feel like an afternoon treat, put on a special high tea for mom, complete with mini sandwiches, scones and cream and her favourite cake. If you’re lucky, she just might save you a slice…Whatever you decide, SASKO has just the recipe to make you the Mother’s Day hero.

Show your mom care this Mother’s Day with these lockdown treats

Win a R1000 SASKO Voucher for Mother’s Day on Facebook

Whether she’s near or far, mom will always be in your heart🥰

What recipe reminds you of mom? Bake it, post it, share…

Posted by SASKO on Thursday, 7 May 2020

Coconut Sponge Cake with Mascarpone

INGREDIENTS

  • 200 g butter, softened

  • 250 g castor sugar

  • 4 eggs

  • 250 g sour cream

  • Juice of 1 lemon

  • 2 cups of SASKO CAKE WHEAT FLOUR

  • 2 tsp. baking powder

  • 1/2 tsp. bicarbonate of soda

  • 1 tsp. salt

  • 1 cup desiccated coconut

Mixed berry marscapone:

  • 500 g mascarpone

  • 1 tsp. vanilla

  • 250 g fresh mixed berries (sprinkle with sugar and chill)

Cream cheese icing:

  • 50 g butter, softened

  • 250 g cream cheese

  • 150 g icing sugar

METHOD

  • Preheat the oven to 180 degrees. Grease and line 2 x 18 cm springform baking tins.

  • Using a mixer, beat butter and sugar until thick and pale. Add eggs one at a time, beating well. Add sour cream and lemon juice and beat to combine.

  • In a separate bowl, sift together SASKO Cake Wheat Flour, baking powder, bicarbonate of soda and salt. Fold through the flour mixture and coconut, mix to combine.

  • Divide the batter between the 2 tins and bake for 45-50 minutes or until cooked when tested with a skewer.

  • Leave to cool completely.

  • In a bowl, mix together the mascarpone, vanilla and berries. Cut each cake in half, place one layer on a cake stand and spread with a third of the mascarpone, top with a second layer and repeat with remaining cake and mascarpone, finishing with a layer of cake.

  • Mix butter, icing sugar and beat until pale. Add cream cheese and beat until smooth.

  • Using a palette knife, spread the cream cheese frosting all over the cake.

Written by Marvin

Founder of many things but FoodBlogJHB FoodBlogCT, FoodBlogDBN being my biggest project to date. UCT marketing graduate, Star Wars geek and Arsenal & Dortmund supporter. That's me!

[g1_socials_user user="1" icon_size="28" icon_color="text"]

Leave a Reply

Your email address will not be published. Required fields are marked *

Brunch Flapjacks Recipe by SASKO [Win R1000 Voucher]

Heart Healthy Treats & Desserts for Mother’s Day