Iced Vovo Cake

Pre-heat oven to 160 degrees Celsius, and line two 20cm round cake tins.

In the bowl of an electric mixer, beat the butter, sugar and vanilla until light and fluffy.

Beat in the eggs one at a time. In a medium bowl whisk the self raising flour with the coconut, then add to the butter mixture along with the milk and slowly mix until combined.

Divide the batter evenly between the two tins, and smooth the top of each.

Bake for 35 minutes on the same rack in the oven if possible, or until a skewer comes out clean and the cakes spring back to the touch.

Leave to cool in their tins for a few minutes, then remove and allow to cool on wire racks.

Once the cakes have cooled make the icing.

To make the icing, place the water and sugar in a small saucepan over high heat and allow to come to a rapid boil. Using a candy thermometer keep an eye on the temperature of the sugar syrup - it will be ready once it reaches 121 degrees Celsius.

Place the egg whites in the bowl of a stand mixer, and once the sugar syrup reaches 100 degrees Celsius, gently whisk on a low speed until foamy.

Once the sugar syrup has reached 121 degrees Celsius, remove from the heat, and with the mixer running on low pour it over the whisked egg whites, avoiding the whisk itself as much as possible.

Increase the speed of the mixer to medium-high, and continue to whisk until the meringue has cooled and is thick and glossy- this will take at least 10 minutes.

Once the meringue mixture has cooled, cut the butter into cubes, and add a cube or two at a time with the mixer still running. When the butter is first added, the meringue will deflate and lose its thick pillowy texture. Don’t worry, once more butter is added with the mixer on medium-high speed the icing will gain more volume again. Allow each cube of butter to incorporate into the mixture before adding more.

Continue to beat until the meringue buttercream is completely smooth, and has again gained some volume and a glossy consistency. Briefly beat in the vanilla extract, and the freeze dried raspberry powder or some pink food colouring. If using food colour, add a little at a time to gradually reach the desired light pink colour.

If necessary, lightly trim the tops of each cake so they have a more flat surface. Place one cake top side up, on a serving plate or cake stand. Using a piping bag or a zip lock bag with a hole cut in the corner, pipe a generous amount of icing around the edge of the top of the cake. This border will keep the jam filling from spilling out into the icing once the cake is complete, and bridge any gap between the bottom layer of cake and the top once sandwiched together.

Smooth a thin layer of icing in the centre of the cake, spreading out to the edges you just piped.

Then, fill the centre of the cake with the jam and smooth it out until it reaches your meringue buttercream border. Gently smooth a thin layer of meringue buttercream over the top of the jam, then place the second cake, top side down, on top.

Using a spatula or a flat bladed knife, smooth some of the meringue buttercream over the top of the cake, and down the sides so the whole cake is covered. You can be quite generous with the meringue buttercream as there will be more than enough to cover the whole cake. If you are working in humid conditions you may wish to refrigerate your cake to allow the icing to firm up if it has become too soft, before giving the icing a final smooth out.

Cover the top of the cake with desiccated coconut to finish.

Store any leftovers in the fridge if in hot or humid conditions, otherwise can be stored at room temperature.