- Jam & Coconut Sponge.jpg (31.33 KiB) Viewed 650 times
Preparation Time: 10 minutes
Cooking time: 25 - 30 minutes
Serves: 8
If served as eight portions, provides 598 cals, 21g fat (of which 2g saturates) and 66g carbohydrates per portion.
Ingredients
- 225g (8oz) butter, at room temperature, plus extra for greasing
- 225g (8oz) caster sugar
- 5 eggs
- 225g (8oz) self-raising flour
- ½ tsp baking powder
- 225g (8oz) jam
- 75g (2½oz) desiccated coconut
- 600ml (20fl oz) custard (optional to serve)
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Using a wooden spoon in a large mixing bowl, cream together the butter and sugar until pale and fluffy. Add the eggs one at a time.
3. Next, fold in the flour and baking powder, making sure the baking powder is well incorporated,
4. Grease and line with baking paper a 28cm x 22cm (11in x 8½in) baking tin.
5. Scrape the batter into the baking tin and bake in the preheated oven for 25 - 30 minutes or until golden.
6. Remove the baking tin from the oven and spread the jam over the top of the warm sponge, then evenly scatter over the coconut. Slice the sponge cake into portions and enjoy with warm custard (optional). It can also be eaten cold.
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