Jam and Coconut Sponge Recipe
User Reviews
5
Jam and Coconut Sponge Recipe
Description
This sponge cake uses room-temperature eggs and lukewarm milk to facilitate smooth blending of ingredients. The eggs and sugar are beaten until thick and pale, incorporating air for lift and a light texture. Neutral oil and milk add moisture, while self-raising flour with baking powder and salt provide structure and leavening. The batter is gently folded together to maintain airiness without overmixing, which could deflate the mixture.
After baking at a moderate temperature until the cake is set, the top is then spread with seedless raspberry or strawberry jam and generously sprinkled with desiccated coconut for added flavor and texture contrast. The coconut topping introduces a chewy element that complements the soft crumb.
This sponge serves well as a simple teatime treat or dessert, pairing nicely with tea or coffee. The jam and coconut topping offers sweetness and a pleasing contrast to the smooth cake base.
Ensuring ingredients are at the correct temperature and properly measured contributes significantly to consistent results. Allowing eggs time to reach room temperature helps them incorporate evenly. Beating the eggs and sugar for at least five minutes creates the light structure needed. Baking times and oven temperatures may need slight adjustment depending on equipment. Visual cues like a springy cake surface and clean skewer test confirm doneness.
Ingredients
For the cake
- 4 large egg at room temperature, circa 62g per egg in its shell
- 250 millilitre milk whole or semi-skimmed. Boiled, then cooled down to lukewarm
- 360 grams granulated sugar
- 2 teaspoons vanilla extract
- 100 millilitre oil neutral oil like vegetable or sunflower oil
- 360 grams 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.
- 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.
- 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.
- 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.
- Sift together the flour, baking powder and salt in a bowl.
- 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.
- Sprinkle the cake evenly with desiccated coconut. Add as much or as little as you wish.
- Slice into squares and transfer to a serving plate. Enjoy your trip down memory lane!
Notes
- Use a digital kitchen scale and precise measuring spoons for accurate ingredient amounts.
- Bring cold eggs to room temperature before mixing to achieve a smoother batter and better rise.
- Beat eggs and sugar for at least 5 minutes with an electric mixer to incorporate air for a tender crumb.
- Avoid overmixing after adding flour to preserve batter aeration.
- Check cake doneness visually and with a tester; adjust time or temperature based on oven characteristics.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 32mg | 11% |
| Sodium | 122mg | 5% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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