Jam and Coconut Sponge
Ingredients
Sponge
- 225g softened butter
- 225g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 225g self raising flour
- 1 tsp baking powder
- 175ml milk
Topping
- 275g raspberry jam
- 25g desiccated coconut
Preparation
Grease and line a baking tray approx 30cm by 20cm with baking paper. Preheat fan oven to 160 degrees C.
Put the butter and sugar in a mixing bowl and beat until light and fluffy. Then beat in the vanilla and then eggs one at a time. Then fold in the flour and baking powder, followed by the milk until you have a smooth batter.
Spoon the batter into the tin and level it off with the back of a spoon. Bake for 35 minutes.
Remove from the oven, let it cool for 15 minutes before lifting it out of the tin by the paper. Set it down on a flat surface to cool for another 15 minutes before flipping it onto a large plate.
Add the jam to the centre of the sponge and spread it outwards to the edges using a spatula or back of a spoon. Evenly sprinkle over the coconut and cut into 9 or 12 pieces.
Notes
This retro dessert is best served with homemade custard.
Serves 9-12 people.
