I first made this Jam & coconut sponge cake back in 2012 when I was pregnant with Izzy. With a serious cake craving I suddenly remembered the simple sponge cake topped with sweet jam and sprinkled coconut I used to eat it in primary school. It was always my favourite day when it was jam and coconut sponge cake day and its been a firm favourite ever since.
So, massively pregnant and fuelled by memories of deliciousness I clattered around my kitchen until I finally had a slice in front of me, all it took was one bite to take me back to being seven, sat in a bustling school hall, tables lined with classmates, dinner ladies doing their rounds to check we we’re all finishing our meals nicely, this cake was the perfect fuel for the 30 mins of running round the playground like a maniac that would follow.
I’m sure everyone has that one thing, that one dessert or meal that just instantly takes them back to being small, (though in my case I’ve not grown that much from those days.) That one thing which would be able to lure them in from the excitement of playing kerby, or manhunt with the other kids from your neighbourhood. Jam and coconut sponge cake is mine.
Anyway, if like me, you love this little slice of nostalgia, i’ve spent the years since that afternoon craving, tweaking my recipe to perfection.
Here’s what you’ll need:
135g plain flour
135g caster sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
50g desiccated coconut (roughly, you might want more, you might want less)
1/2 Jar raspberry jam. (I prefer seedless.)
Baking tray. You can use a cake tin, but this cake is traditionally served in bars, so I use a baking tray, no bigger than 9″ x 12″.
And here’s what you need to do:
First, combine butter, vanilla extract and caster sugar in a bowl. Give it a good whisk up whilst adding your eggs one by one.
Next add your dry ingredients- Plain flour, baking powder, salt and again give it all a good whisk. If like me you’re using a freestanding mixer, use this time to butter your tray, making sure to line it with a sheet of baking parchment.
One your cake batter is smooth, pour it into your cake tin (or in my case baking tray) and place on the middle shelf of your oven, at 180 (I use a fan assisted oven) for around 20/25 minutes or until firm and set in the middle.
Once your cake has cooled a little, you can add the delicious topping. Jam and of course sprinkles of desiccated coconut.
And thats really all there is to it. Its such a simple cake to make, making it pretty good for using when wanting to bake something up with the kids – Also kind of ideal as a rainy afternoon project now that the Summer holidays are so close.
Now all this left to do, is slice…
The little woman pretends.