Jam and Coconut Sponge Recipe
Take a sweet trip down memory lane with this classic Jam and Coconut sponge cake! If you grew up in the UK during the 1980s, this nostalgic no-fuss cake will transport you right back to the school dinner hall where this treat was served up by the lovely but no-nonsense school dinner ladies. Our easy recipe for Jam and Coconut sponge produces a feather-light, moist vanilla traybake topped with raspberry jam and a sprinkle of desiccated coconut. Strawberry jam works too if that's more your vibe.
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Equipment
- 1 sheet pan approximately 33cm x 23cm
Ingredients
For the cake
- 4 large eggs - at room temperature, circa 62g per egg in its shell.
- 250 millilitre (1 US cup + 1 tbsp) milk - whole or semi-skimmed. Boiled, then cooled down to lukewarm.
- 360 grams (12½ oz) granulated sugar
- 2 teaspoons vanilla extract
- 100 millilitre (0.4 US cup) oil - neutral oil like vegetable or sunflower oil
- 360 grams (12½ oz) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the topping
- 200 grams seedless raspberry jam - or seedless strawberry jam
- 3-4 tablespoons desiccated coconut for sprinkling
Instructions
Prepping
- If the eggs are fridge-cold, remove them from the fridge approximately 30 minutes before you start to bake. Alternatively, place the eggs in a bowl of warm water for 5 minutes to bring them to room temperature more quickly.4 large eggs
- Heat the milk in the microwave or a small saucepan until it starts to simmer. Allow it to cool to a lukewarm temperature that you can insert a clean finger into without burning.250 millilitre (1 US cup + 1 tbsp) milk
- Line the baking tin with baking paper (see 'Equipment' above for the baking tin size).
Making the cake
- Preheat the oven to 170℃/338℉/gas mark 3.
- Add the granulated sugar, room-temperature eggs and vanilla extract to a large mixing bowl.360 grams (12½ oz) granulated sugar, 2 teaspoons vanilla extract
- Using an electric hand mixer or stand mixer, beat the sugar, eggs and vanilla extract together until the mixture is thick, fluffy and very pale in colour. You should notice trails in the mixture left by the beaters. This will take a minimum of 5 minutes of beating.
- In a separate bowl or jug, combine the oil and lukewarm milk. Whisk together with a fork until reasonably well blended.100 millilitre (0.4 US cup) oil
- Sift together the flour, baking powder and salt in a bowl.360 grams (12½ oz) all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- Add half of the sifted flour mixture to the eggs and sugar mixture and beat on a very low speed using an electric hand mixer or a stand mixer. Stop as soon as the dry ingredients have been incorporated.
- Next, add half of the milk and oil mixture and beat again at a low speed. Stop as soon as the liquids have been incorporated.
- Repeat these steps one more time for the remaining flour and liquid ingredients. Beat on low speed after each addition and be careful not to overbeat.
- Pour the cake batter into the prepared tin and tap it gently on the counter a few times to remove any air bubbles.
- Bake on the middle oven shelf for 35-40 minutes until the top of the golden brown cake springs back when touched and a tester inserted in the centre comes out clean. Test doneness at 35 minutes. If your oven runs hot, test earlier at 30 minutes or use a lower oven temperature to begin with.
- Let the baked cake cool in the tin for at least 20 minutes before flipping it upside down onto a cooling rack.
- Carefully peel off the parchment paper, paying extra attention to the corners where the cake might have baked into the folds of the paper. Note: We will decorate the cake on the bottom side, which is why we turned it upside down. This ensures a smoother and flatter surface for the jam.
Decorating the cake
- Spread the jam across the cake whilst it's still slightly warm. This will make spreading it easier. Don't worry too much of if you get some crumbs in your jam, it will get covered with the desiccated coconut.200 grams seedless raspberry jam
- Sprinkle the cake evenly with desiccated coconut. Add as much or as little as you wish.3-4 tablespoons desiccated coconut for sprinkling
- Slice into squares and transfer to a serving plate. Enjoy your trip down memory lane!
Notes
Use a scale and measuring spoons
Consider investing in a reliable digital kitchen scale and high-quality measuring spoons to ensure precise ingredient measurements. Accuracy plays a crucial role in achieving cake perfection!Bring eggs to room temperature
Remember to allow fridge-cold eggs to reach room temperature before baking. Cold eggs can't blend as smoothly into the batter. Room temperature eggs contribute to creating tender and evenly rising cakes. You can achieve this by removing the eggs from the fridge about 30 minutes beforehand or placing them in warm water for 5 minutes.Beat the eggs and sugar thoroughly
Don't rush this step! Taking 5 minutes, or more, to beat the eggs and sugar makes them light and fluffy. Using an electric mixer helps incorporate tonnes of air for the ultimate lift. Well-beaten eggs = tender crumb.Gently-gently does it
Overmixing can deflate the batter, so handle it with care to preserve those essential air bubbles for a soft texture. Stop as soon as no specks of flour are visible.Know your oven
Get to know your oven's quirks. If it runs hotter or cooler than expected, tweak your bake times and temperatures accordingly. Trust your eyes and perform visual tests, like checking for springy tops and using a cake tester as indicators of doneness. When uncertain, it's always safer to bake lower and slower, within reason.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 194kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 122mg | Potassium: 54mg | Fiber: 1g | Sugar: 20g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
