Classic Jam and Coconut Sponge Cake Recipe
A moist, comforting sponge pudding steamed or baked to perfection, drenched in warm pouring syrup or rich toffee sauce.
Ingredients
- • 400g Butter/Margarine at room temperature
- • 400g Caster Sugar
- • 400g Self Raising Flour
- • 1 tsp Vanilla Essence OR 1 tbsp Lemon Zest
- • 7-8 Medium Eggs
- • 150g Strawberry or Raspberry Jam
- • Desiccated Coconut to taste
Preparation Steps
Preheat the oven to 180C/160C fan or 350F/320F
Grease 12 x 9 inch traybake tin
Cream the butter and sugar together until pale and fluffy
Add one egg at a time and fully mix in
Add vanilla essence or zest
Sift flour and fold into the batter
Tip into greased cake tin and bang on the bench to get rid of any air pockets
Bake for 40-50 minutes
Allow to cool in the tin
Once cooled soften the jam by heating for about 10-20 seconds in the microwave, then spread over the cake. If you like you can poke holes in the cake so some jam sinks in, but it’s not really necessary.
Sprinkle with desiccated coconut to finish it off.
Remove from the tin and slice into squares. Enjoy!