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
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/coconut-jam-sponge/