Jam and coconut sponge cake
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175 people made this
About this recipe:
This is probably my most favourite of cakes - mostly as it's the cake that most reminds me of school, when I was a kid. While most people prefer to have their squares with custard (usually pink), I preferred to have mine without.
1 sponge cake
225g (8 oz) butter
225g (8 oz) caster sugar
285g (10 oz) self raising flour
2 teaspoons baking powder
strawberry or raspberry jam
10 min › Cook:
35 min › Ready in:
Preheat the oven to 180 C / 170 C Fan / Gas 4. Grease and line a roasting tin with greaseproof paper.
Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time beating well with each addition. Fold in the flour and the baking powder.
Pour the mixture into the roasting tin and level the surface.
Bake for 35 to 40 minutes, until well-risen and golden.
Turn the cake out of the tin and allow to cool on a wire rack. Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut. Tip
You can also make this as a traditional sponge cake if you wish, just change the roasting tin for two sandwich tins, and add some jam to the middle of the "sandwich".
Ive made this a couple of times now and has turned out delicious both times. I like it served warm with lashings of custard!
- 14 Jan 2014
Turned out ok but had to bake for 15 mins longer as its unclear what size roasting tin you used mine must have been smaller and the mix deeper
- 30 Oct 2014
Absolutely gorgeous! The only problem I have is the quantity of mix. I won't complain though because it all went within the night.
- 08 Mar 2014
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