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A spin on the South African hertzoggie, this Hertzoggie Cake consists of a light coconut sponge cake with crunchy coconut meringue topping and is layered with whipped cream and apricot jam.

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Do you know what a hertzoggie is? It’s one of the bakes us South Africans are immensely proud of. Like koeksisters, malva pudding, and peppermint crisp tart (there are loads more but these are my favourites!). Hertzoggies are little tarts with a crisp, shortcrust pastry bottom filled with apricot jam and then topped with crispy coconut meringue. It’s a heavenly combination that is only made better with a cup of rooibos tea! This Hertzoggie cake is inspired by those little tarts. 

When the team over at Stork Bake challenged me to make a Mother’s Day bake for their Mmmmzansi campaign (such a cute name!), I immediately knew which cake I wanted to make. On page 51 of my grandmother’s handwritten recipe book, there’s a recipe for ‘Stork Sponge Cake’. The recipe is dated back to 1967 – she wrote it down over 50 years ago! It’s one of my favourite recipes for a reason; all the ingredients get added to a bowl and mixed for 3 minutes.  It has never failed me. 

Although the cake batter is very easy, the golden rule of baking applies specifically to this recipe. All your ingredients MUST be at room temperature – particularly the Stork Bake. If not, your cake batter will curdle and won’t be as light and fluffy as it should be. My grandmother probably didn’t know it at the time, but using Stork Bake is the secret to getting a better rise on your cakes – and that’s something even Mary Berry and Paul Hollywood preach about! 

Apart from the very special recipe, there are some other rather special features to this cake. The coconut meringue topping is baked onto the cake batter so it really is as crispy and crunchy as the hertzoggies it’s named after! Then lastly, make sure you use the best apricot jam you can find – or make your own – no storebought jam here, please! 

My hertzoggie cake is slathered with a thick layer of Tannie Anita Boonzaaier’s Appelkooskonfyt (apricot jam).  My friend Lehan’s mom makes THE BEST apricot jam and each year I get a jar which I am pedantic about using. This cake? It deserved the entire jar because it is THAT good.