Snowball Sponge recipe

Ingredients

Makes one large cake, serving 8-10 people generously 

For the sponges 
 

250g plain flour

15g baking powder

250g unsalted butter, at room temperature 

250g caster sugar

4 large eggs, at room temperature 

To assemble 

250g unsalted butter, at room temperature 

100ml double cream

1⁄2 tsp vanilla extract

500g icing sugar 

150g Fortnum’s Raspberry Jam

100g desiccated coconut

75g Fortnum & Mason Ice Breaker white chocolate, broken into small pieces 

How to Cook

STEP 1

Preheat the oven to 180°C/160°C Fan/gas 4. Sift the flour and baking powder into a bowl and set aside.    

STEP 2

In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour if the mixture starts to separate. Add the flour in 3 separate additions, folding it in with a large metal spoon.   

STEP 3

Divide the mixture between three greased 18cm (7 inch) sandwich tins, bases lined with baking parchment. 

STEP 4

Bake for 20-22 minutes, until the cakes are golden brown, well risen, and a skewer inserted in the centre comes out clean. Leave in the tins for 10 minutes, then turn out onto a wire rack to cool completely. 

STEP 5

While the cakes are baking prepare the buttercream. Place the white chocolate in a small heatproof bowl, then set over a pan of barely simmering water, ensuring the bowl does not touch the surface of the water. Stir until completely smooth and melted.  

STEP 6

Using an electric whisk, combine the butter, icing sugar, double cream and vanilla until smooth and fluffy. Stir through the melted chocolate until completely smooth. 

STEP 7

To assemble, place one sponge on a plate then use a palette knife to spread buttercream over it, then top with half the jam. Place a second cake on top and repeat the process, then top with the third cake, this time only spreading over the buttercream. Use the remaining buttercream to cover the top and sides of the cake. 

STEP 8

Finish by using your hands to pat the desiccated coconut over the top and sides. Chill for at least an hour before cutting to serve.