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About the Lime and Coconut Cake

Asked on 19 Apr 2020 by JarkoK

Hi Lindsey,

I made Delia's Fresh Lime & Coconut Cake following the online recipe for the first time (I've made it before from the book) and I only ended up with enough batter to fill one 8" tin. I went back to look at the episode of the Summer TV series and in the TV version, Delia uses 6 ounces of butter, flour, sugar etc & 3 eggs. In the online version, only 4 ounces and 2 eggs are used, listed in grams. I think that's why there isn't enough batter. I'm a bit baffled why the ingredients have been cut for the online version. There's no way 4 ounces (115g) will stretch to two cakes, even in 7" tins.

Cheers, Jarko

Lindsey, Food Editor replied

Hello Jarko,

Thanks for your feedback.

For a basic sponge cake that’s going to have a filling we always do a 2 egg version for a pair of 7 inch tins or a 3 egg version for a pair of 8 inch tins.

It is important the eggs are large. They tend to be smaller than they were when Delia started writing recipes. If the eggs I have seem a bit on the small side I check the liquid weight and allow 65g of beaten egg per large egg.

Delia say that her sponge cakes are not like any of the very deep sponges you see everywhere nowadays. The proportion of filling to sponge is important so her recipes have been developed with that in mind.

If you’d prefer to have a deeper sponge just use 3 large eggs instead of 2 in 7 inch sponge tins.

Best wishes

Lindsey