Classic Jam and Coconut Sponge Recipe
Make this classic jam and coconut sponge for a soft, fluffy traybake topped with raspberry jam and desiccated coconut, just like school cake!
Equipment
- 1 9" x 12" x 2" baking tin
- 1 Stand mixer and bowl with balloon whisk attachment (or you can also use a handheld electric whisk or wooden spoon)
Ingredients
- 400 g eggs (weigh in shells) should be around 6 medium eggs - See Notes for 1:1:1:1 ratio method
- 400 g baking spread or butter - See Notes
- 400 g self raising flour if substituting for plain (all-purpose) flour - See Notes
- 400 g caster sugar
- 1 teaspoon vanilla extract
- 200 g raspberry jam
- 50 g dessicated coconut
Instructions
- Preheat your oven to 180C (fan), 200C, 400F or Gas Mark 6
- Line a 9" x 12" (2" height) baking tin with baking paper and create a sling i.e. lett the paper hang over the sides of the tin, which makes it easy to remove the cake from the tin after baking
- Weigh out your 400 g eggs (weigh in shells) if they are slightly over or under don't worry, just as close to 400g as possible - See Notes
- Add your 400 g baking spread and 400 g caster sugar to a bowl and mix until it has gone a pale colour, around 2 minutes, scrape down the sides and bottom of the bowl to ensure and even mix
- Add in half the eggs to the butter and sugar and mix to combine, again scraping the side and bottom
- Add half of the 400 g self raising flour and mix to combine, again scraping the bottom and sides of the bowl
- Add in the remaining eggs and 1 teaspoon vanilla extract and mix to combine
- Add in the remaining flour and mix to combine (2-3 minutes mixing on a high speed), scrap down sides and bottom of the bowl half way through, the cake mixture, should be light in colour
- Place the sponge mix into the lined baking tray and spread out evenly
- Push the sponge mix away from the centre of the baking tin to each side of the tin, this will help to create a flatter sponge
- Place in your preheated oven and bake for 45-50 minutes until when inserting a tooth pick this comes out dry
- Allow the sponge to fully cool
- Measure out 200 g raspberry jam and mix it in the bowl to break it up into a smoother consistency to allow for easier spreading (you can use more jam if you want to)
- Gently spread the jam onto the fully cooled sponge
- Sprinkle 50 g dessicated coconut over the jam
- Cut into 12, 3" x 3" squares and enjoy
Notes
Understand the 1:1:1:1 ratio. A classic sponge is built on equal weights of eggs, fat, sugar, and flour. The easiest way to implement this is to weigh your eggs in their shells, then use that exact same weight for your margarine, caster sugar, and self-raising flour.
Margarine: Use a quality baking margarine like Stork so it creams easily with the sugar. Butter, at room temperature, can be used as a substitute for a richer flavour, but margarine gives the superior texture for sponge cakes.
Flour: Self-raising flour is recommended. If substituting plain (all-purpose) flour, add 2 teaspoons of baking powder per 200g flour and sift together thoroughly. Do not use plain flour without leavening or the sponge won't rise.
Jam: Raspberry jam is the traditional choice for that classic “school cake” flavour, but strawberry, apricot, or even blackcurrant all work well. Just keep in mind that sweeter jams will give a milder flavour, while tangier options (like raspberry or blackcurrant) add a nice contrast to the sweet sponge.
Sponge: spreading the sponge away from the middle of the tray creates a flatter sponge when baking, you will end up with a domed in the middle sponge if you don't do this
Storage: Transfer leftover sponge to a Tupperware and store at room temperature for 3-5 days. Or, wrap individual slices tightly in cling film, then a layer of foil, and freeze for 2-3 months. Defrost at room temperature when ready to enjoy.
Nutrition
Calories: 611kcalCarbohydrates: 70gProtein: 9gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 124mgSodium: 370mgPotassium: 130mgFiber: 2gSugar: 42gVitamin A: 1373IUVitamin C: 2mgCalcium: 38mgIron: 1mg
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