Raspberry Jam and Coconut Sponge Cake Recipe

16 Dec

SLice of Coconut Jam sponge

If you have been to my blog before, then you will probably know of my love of puddings and cakes.

If the cake take you back to that love of a school pudding its even better. Check our my Lemon Love cake recipe for the ultimate nostalgia trip if you can handle it x. However if you are looking for a way to use up some of those delicious Jams and preserves you stored in the summer and want that taste of summer on a cold winter night, then look no further.

Unfortunately I had run out of home made Jam and had to make do with this Raspberry conserve from Mr Sainsburys.

So here is what you need in Picture form and a simple how to put it together.

Jam sponge Ingredients

What you will need

5 eggs

225g butter

225g Caster sugar

225g Self Raising Flour

1 teaspoon of Baking powder

1 teaspoon vanilla extract

75g coconut

Raspberry jam or other Jam of your choosing.

 

Firstly line your baking tin. I used a Wilko roasting tin. Its a bit bigger then 20cm x 30cm. Smaller is fine just expect a thicker slice and a slightly longer cooking time to allow it to cook through. Set oven to gas mark 4 and allow to heat.

Now its a pretty straight forward recipe.

Cream butter and sugar together until nice and fluffy, I cheated and used my big stand mixer. Although a wooden spoon and mixing bowl would be perfectly fine and will help keep bingo wings under control 🙂

Adding 1 egg at a time and a spoonful of flour to prevent curdling, add your eggs until combined.

Then add vanilla, and fold in flour and baking powder.

Pour into your tin and set into the oven for approx 20 -3omins, keep checking if you can but dont open the oven before the 2o minute mark. We dont want a well in the centre.

Into the tinOnce cooked and golden remove from the oven and allow to cool in the tin for 10 minutes.

It will look hopefully like this.

Cooked Sponge

Now you can remove from the tin using the baking paper, and rest on a cooling rack.

While its slightly warm, spread over your Jammy Jam and then sprinkle with the coconut.

If your not drooling by now, then you should be.

Yummy Jammy SpongeServe it Hot with custard or on its own. Cold from the tin or just dig in with a spoon and see how far you get.

You would get 12 very good sized pieces from this cake size and shape, probably more if you made them smaller.

I hope you enjoy this recipe and remember its Winter Solstice this Sunday, then the days will start to get longer again and we can say goodbye to the cold winter nights and hello spring, new baby animals and planting crops for the season ahead 🙂