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VoVo Cakes

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Prep 50min (+30min cooling and 30min standing)Bake 25minMakes 12 serves

I debated about what to call these — a combination of the much-loved Arnott’s iced VoVo biscuits and the iconic lamington. Such a visual treat. I hope you love these fun little cakes as much as I do.

Ingredients

  • 130g (2 cups) shredded coconut
  • 48 fresh raspberries, halved lengthways, to decorate

Cakes

  • melted butter, to grease
  • 105g (¾ cups) self-raising flour
  • 75g (½ cup) plain flour
  • 165g (¾ cup) caster sugar
  • 125g butter, at room temperature
  • 80ml (⅓ cup) milk
  • 2 eggs, at room temperature
  • 1 teaspoon natural vanilla extract or essence
  • 1½ tablespoon raspberry jam

Raspberry frosting

  • 2 egg whites
  • 75g (⅓ cup) caster sugar
  • 2 tablespoon raspberry jam, warmed and sieved
  • rose pink food colouring

Method

  1. Preheat the oven to 180°C (160°C fan-forced). Brush a 12 x 80ml (⅓ cup) rectangular friand or mini-loaf pan with melted butter to grease.
  2. Place the flour, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Divide half the mixture among the friand pans and spoon the surface of each with the back of a teaspoon. Spoon ½ teaspoon of jam into the centre of each and then spoon the remaining cake batter over the top to cover, dividing evenly, and smoothing the surfaces carefully with the back of the spoon.
  3. Bake for 20-25 minutes or until the cakes are golden and cooked when tested with a skewer. Cool for 5 minutes in the pan, then transfer to a rack to cool completely (this will take about 30 minutes).
  4. To make the raspberry frosting, choose a medium heatproof mixing bowl that sits snugly on top of a medium saucepan. Quarter-fill the saucepan with water and bring to the boil. Reduce the heat to lowest possible setting. Put the egg whites and sugar in the heatproof bowl and place over the simmering water. Use a spatula to stir until the sugar dissolves. (You can tell if the mixture is ready by rubbing a little between your fingers — if it still feels grainy then continue to stir for another minute or until it no longer feels grainy.) Transfer the mixture to the bowl of an electric mixer and use a whisk attachment to whisk on high speed for 3-5 minutes or until very thick and glossy. Whisk in the jam until evenly combined. Add 2-3 drops, or enough to reach desired colour, of the food colouring to the meringue mixture and whisk until evenly combined.
  5. When the cakes are cool, spread the coconut on a tray. Spread the raspberry frosting over the top and sides of a cake and then dip the sides in the coconut to coat. Place on a serving plate and place 4 raspberry halves down the centre on top to decorate. Repeat with the remaining cakes, frosting, coconut and fresh raspberries. Set aside for 30 minutes for the frosting to firm slightly before serving.

Baker's Tips

These cakes, without the fresh raspberries, will keep in an airtight container at room temperature for up to 2 days.

This recipe is from Anneka's SBS Food online column, Bakeproof: Aussie Day Favourites.
CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.
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