Coconut and Jam Sponge

This Coconut and Jam Sponge tray bake is a taste of my childhood, in fact it’s a taste many of us can relate to having attended school here in the UK, cake and custard for me was always the best dessert!

Served with vanilla custard, this nostalgic treat can take you back to some of your earliest school dinners, so simple to execute and requiring a few store cupboard ingredients. This recipe will have everyone asking for seconds, it’s a good thing it comes as as a large tray bake!

Serves – 15

You will need: for Coconut and Jam Sponge

220g butter
220g sugar
4 eggs
220g self raising flour
2 tsp baking powder
200g seedless raspberry jam
dessicated coconut

Method:

1. Preheat your oven to gas mark 4. Begin by creaming together 220g of butter and 220g of sugar till smooth.

2. Crack in 4 eggs one by one till well combined.

3. Sift in 220g of self raising flour and add 2 tsp baking powder and mix till you have a smooth batter.

4. Line a large baking tray with greaseproof paper, my tray measured 22cm by 35cm, and pour in the batter.

5. Bake in the oven at gas mark 4 for 30 – 35 minutes or until a skewer comes out clean.

6. Allow the sponge to cool for 10 mins, while the sponge is still warm use a palette knife and spread seedless raspberry jam over the top. If your sponge cools too much or the jam is difficult to spread, simply warm the jam in the microwave for a few seconds and then spread.

7. Sprinkle desiccated coconut over the top and serve with hot vanilla custard.

Coconut and Jam Sponge

 

 

5.0 from 1 reviews
Coconut and Jam Sponge
 
Author:
Serves: 15
Ingredients
  • 220g butter
  • 220g sugar
  • 4 eggs
  • 220g self raising flour
  • 2 tsp baking powder
  • 200g seedless raspberry jam
  • dessicated coconut
Method
  1. Preheat your oven to gas mark 4. Begin by creaming together 220g of butter and 220g of sugar till smooth.
  2. Crack in 4 eggs one by one till well combined.
  3. Sift in 220g of self raising flour and add 2 tsp baking powder and mix till you have a smooth batter.
  4. Line a large baking tray with greaseproof paper, my tray measured 22cm by 35cm, and pour in the batter.
  5. Bake in the oven at gas mark 4 for 30 - 35 minutes or until a skewer comes out clean.
  6. Allow the sponge to cool for 10 mins, while the sponge is still warm use a palette knife and spread seedless raspberry jam over the top. If your sponge cools too much or the jam is difficult to spread, simply warm the jam in the microwave and then spread.
  7. Sprinkle desiccated coconut over the top and serve with hot Vanilla Custard

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Comments 6

  1. Shax
    Reply

    Cant wait to try this! My fave sponge cake eveeeeeeer😍

    20 January, 2018
    • Diba
      Reply

      Thanks Afia. I have just put the cake in the oven I have tried so many of your recipes your quiche, dessert shot glasses and pies are a regular at my house your recipes are so easy to follow and stuff that we already have in the cupboard no fancy hard to get stuff Jazzak Allah sis! X

      24 January, 2018
  2. Sonia
    Reply

    Hi, what kind of butter should I use? Unsalted butter or normal butter? Thanks

    19 January, 2018
    • afelia’s kitchen
      Reply

      I use salted butter for most of my baked so that’s fine to use. x

      19 January, 2018
  3. Rita begum
    Reply

    Salaam sis hope you and your family ok love watching your cooking. Just wanted to ask my kids love having cake going to make spongecake today the thing is my cooker oven is not working can I do it on air fryer to bake a cake, going to buy a small baking tray just want to know how long do I keep it for

    19 January, 2018
    • afelia’s kitchen
      Reply

      Yes you can bake in the airfryer, you need to make sure your cake pan is small enough and fits inside the airfryer though. The temperature to bake at will be in the leaflet that is provided with the airfryer, about 170 degrees might work, that’s off the top of my head though so you need to check beforehand. Happy baking. x

      19 January, 2018

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