Written By 
Go Vita
recipes
Green Sponge with Red Chia Jam and Coconut Cream
Green Sponge with Red Chia Jam and Coconut Cream
| PREP TIME | COOK TIME | SERVES | DIFFICULTY |
| 15 minutes | 20 - 25 minutes | 8 people | Intermediate |
INGREDIENTS
Coconut & Almond Sponge:
• 6 eggs, whites and yolks separated
• ½ cup coconut or raw caster sugar
• ½ cup desiccated coconut
• 1 cup ground almonds
• 2 tbsp Melrose Organic Essential Greens
• 1 tbsp Melrose MCT powder Coconut
Matcha (optional)
• ½ tsp cream of tartar
• ½ tsp baking powder
Chia Jam:
• 2 cups frozen raspberries
• ¼ cup chia seeds
• 1 tbsp rice malt or maple syrup
• 1 tbsp Melrose Essential Reds Powder
Whipped Coconut Cream:
• 2 cans coconut cream, whipped
• Optional: 1 tsp vanilla powder
METHOD
- Preheat oven to 180°C. Line a 20cm tin.
- Whisk egg whites till soft peaks form.
Add sugar – whisk till firm. Fold in yolks,
coconut, almond meal, Greens, tartar and
baking powders. Bake 20-25 mins.
- For jam, simmer raspberries, chia, and water. Add
syrup; simmer till thick. Mix in Reds Powder.
Cool in fridge.
- Layer cooled cake with jam, coconut cream. Top with fresh fruit. Note: For a tiered cake, double the recipe.
Tip: Refrigerate coconut cream before
whipping for best results.
