As a kid growing up I loved Jacobs Kimberley, Mikado and Coconut Creams, I think it was the marshmallow in them all that attracted me (a sweet tooth from an early age!). I remember also liking the catchy tune on the advert, but looking back at that now I am not sure it sits so well in the present day and is somewhat a little weird! I haven’t seen them for years until recently when back home I spotted some in the local Asda – needless to say I brought home some (and by some I mean a lot! )
When I spotted this recipe by Donal Skehan, which pays homage to the Mikado, I knew I had to give it a go! The cake bit is a straight forward sponge cake, but the frosting is a light marshmallow frosting which if you haven’t done before is a bit more tricky, but definitely worth giving a go! I was baking this cake for an event, but my first sponge wasn’t quite deep enough to cut in half so I ended up baking another – it was definitely deep enough then! The recipe below is the original one written by Donal.
Mikado Coconut Cream Cake (Serves 12)
Butter, for greasing
4 large eggs
170g caster sugar
120g plain flour
1⁄2 tsp. baking powder
For the filling and frosting
340g strawberry jam, strained through a sieve
4 large egg whites
225g caster sugar
1⁄2 teaspoon vanilla extract
1⁄2 tsp. cream of tartar
50g desiccated coconut
Preheat the oven to 180°C (350°F), Gas Mark 4 and grease and line a 20cm diameter spring form tin with baking parchment.
To make the sponge, beat together the eggs and sugar until they are pale and fluffy.
Sift the flour and baking powder into the bowl and fold gently into the egg mixture, until you are left with no lumps.
Pour the mixture into the prepared tin and bake on the middle shelf for about 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool slightly in the tin and then turn it out onto a wire rack.
When the cake is completely cool, use a bread knife to divide the cake into two even layers.
Sandwich the layers with the strawberry jam, reserving a couple of tablespoons for the top and set aside on a cake stand.
To make the frosting, place the egg whites, sugar, vanilla extract and cream of tartar in a large heatproof bowl sitting over a pan of gently simmering water.
Using a hand-held electric whisk, beat on low until the sugar has dissolved completely (check with the back of a spoon against the bowl).
Remove the bowl from the heat and continue to beat for 6 minutes until the mixture has transformed into soft and glossy peaks.
Fill a piping bag fitted with a 3mm nozzle with half the marshmallow frosting and then use a palette knife to spread the remaining mixture all over the cake.
Pipe the other half of the frosting in two rows all around the outer edge of the top of the cake and then carefully spread a little jam into a disc shape on the centre of the cake.
Sprinkle the outer edge of the jam disc with coconut and then gently press the remaining coconut up the side of the cake.