|Serves: 16 people
|Recipe course: Desserts
|Total time (min.): 45
3 eggs, separated
100g caster sugar
1 tsp vanilla extract
150g plain flour, sifted
1 tsp baking powder
50g butter, melted
300g cherry jam
150g pitted fresh or thawed frozen cherries
3 gelatine leaves
150g desiccated coconut
Fresh cherries to serve (optional)
1 - Preheat your oven to 180°C.
2 - Add the egg whites to a large bowl and using your hand blender fitted with the whisk attachment, whip to stiff peaks and set aside.
3 - Into a separate bowl, add the egg yolks, sugar and vanilla extract and using the same whisk attachment (there is no need to clean the whisk). Whip until the mixture is pale, fluffy and has doubled in volume.
4 - Add the egg whites to the yolk mixture and fold once or twice to roughly distribute.
5 - Sift the flour and baking powder over the bowl and add the melted butter. Gently fold together until evenly combined, trying to keep as much air in as possible.
6 - Pour the mixture into a 20cm x 20cm parchment lined baking tin and bake in the pre-heated oven for 25 minutes, or until risen and golden. Remove from the oven and set aside.
7 - Whilst the sponge is baking, prepare the cherry dip. Soak the gelatine leaves in cold water for 5 minutes. Warm the jam and cherries in a pan over a low heat, until the jam has loosened up and liquified.
8 - Remove the gelatine from the water and add to the pan, stirring to dissolve. Using your hand blender fitted with the blending wand attachment, purée the jam mixture until smooth. Set aside.
9 - Whilst the sponge is still warm, remove from the tin and cut into squares. Dip each square into the cherry mixture to cover on all sides, then roll in the coconut. Allow to fully cool before serving with fresh cherries.