Description
This Old School Jam & Coconut Sponge Cake is a delightful classic British treat, combining a soft, buttery sponge with a sweet layer of strawberry jam and a generous sprinkle of desiccated coconut. Perfect for afternoon tea or a nostalgic dessert, this recipe yields a light, fluffy cake with a nostalgic twist.
Ingredients
Cake Batter
- 250 g Softened butter
- 250 g Caster sugar
- 1 Teaspoon Vanilla extract
- 4 Medium Eggs
- 250 g Self-raising flour
- 3 Tablespoons Milk
Topping
- 200 g Strawberry jam
- 40 g Desiccated coconut
Instructions
- Preheat: Preheat your oven to 180℃ (160℃ for fan ovens) and line an 8×10-inch baking tin with baking parchment or grease it well.
- Cream butter and sugar: In a large bowl, mix the softened butter and caster sugar together until light and fluffy. Then, stir in the vanilla extract for flavor.
- Mix wet and dry ingredients: Gradually add the eggs, flour, and milk to the creamed mixture, a little at a time, mixing continuously until you achieve a smooth and consistent cake batter.
- Bake: Transfer the prepared batter into your lined baking tin and spread it out evenly. Place in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the tin for about 10 minutes to set, then turn it out onto a wire rack to cool completely before adding the topping.
- Prepare topping: Put the strawberry jam into a bowl and stir well to loosen it, making it easier to spread over the cake.
- Spread and top: Evenly spread the loosened jam over the cooled cake. Finally, sprinkle the desiccated coconut generously on top. Slice and enjoy your classic jam and coconut sponge cake!
Notes
- Use room temperature butter to ensure it creams well with the sugar.
- Self-raising flour already contains raising agents; do not substitute with plain flour unless you add baking powder.
- Allow the cake to cool completely before spreading the jam to avoid it melting into the sponge.
- For a different flavor, try using raspberry or apricot jam.
- Store the cake in an airtight container to keep it moist for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: British
