Directions

1. Preheat oven to 160°C fan bake.
2. In a large metal or glass bowl, whisk together the eggs, egg yolks, caster sugar, vanilla, and a pinch of salt.
3. Place the bowl over a pot of gently simmering water in a double boiler setup. Whisk constantly until the mixture reaches 50°C, which is just warmer than body temperature. You can test this by dipping a clean finger in and feeling a gentle warmth.

4. Remove the bowl from the heat and beat the mixture using an electric mixer or stand mixer until it becomes thick, pale, and triples in volume. When you lift the whisk, the batter should fall in a ribbon.

5. Continue whisking for 1 minute to stabilise the foam.
6. Sift the plain flour and cornflour together. Gently fold the flour mixture into the egg batter in batches, taking care not to deflate the mixture.
7. Slowly drizzle in the melted butter, folding gently until evely mixed.

8. Pour the batter into a lined or greased 28 × 18cm tin. Bake for 20 minutes or until the cake is golden and springs back when lightly pressed.

9. Turn the cake out onto a wire rack and allow it to cool completely before cutting.

Jelly Coating

1. In a large bowl, combine Boogie Nights, boiling water, food colouring, and gelatine. Whisk until the gelatine is fully dissolved. Leave the mixture to cool at room temperature until it thickens but does not set. The consistency should resemble raw egg white.

Assembly

1. Cut the cooled sponge into 12 squares. Dip each piece into the jelly mixture, then roll gently in coconut to coat evenly. Use small amounts of coconut at a time to keep it fresh and bright.
2. Chill until set. Serve with whipped cream, custard, or turn them
3. into ice cream sandwiches.