The Jam and Coconut Sponge cake has risen to popularity due to its delightful combination of sweet jam and tropical coconut flavors. This cake’s versatility is one of its standout features; it’s perfect for any occasion, from afternoon teas to festive gatherings. Personally, I have a deep affection for this recipe—it never fails to impress guests and satisfies that craving for something sweet yet distinct. Whether served as a dessert or a treat with coffee, its layered textures and flavors always make a memorable impact.
Why You’ll Be Glad You Tried This Recipe
Simple Ingredients, Stunning Results: Utilizes basic pantry staples to create a dessert that looks and tastes sophisticated.
Perfect for Any Occasion: Equally fitting for casual family gatherings or as the centerpiece at formal parties.
Customizable: Easily adaptable with different types of jam or additional toppings to suit your taste.
Crowd-Pleaser: Universally loved flavors of jam and coconut ensure it’s a hit with guests of all ages.
Delightful Texture: Offers a beautiful contrast between the fluffy sponge and the slightly crunchy coconut topping.
Mary Berry Jam and Coconut Sponge Cake Recipe Overview
This sponge cake is fluffy, moist, and beautifully speckled with coconut, layered with a generous spread of your favorite jam. Whether you choose raspberry or strawberry, the fruity sweetness complements the coconut perfectly. The preparation is straightforward, taking about 15 minutes, with a baking time of 25 to 30 minutes. This recipe will serve approximately 12 people, making it ideal for family gatherings or afternoon teas.
Ingredients:
- 5 large eggs
- 340 g (12 oz) unsalted butter, softened
- 340 g (12 oz) caster sugar
- 3 tbsp milk
- 340 g (12 oz) self-raising flour
- 1.5 tsp baking powder
- 6 tbsp raspberry or strawberry jam
- 150 g (5.3 oz) desiccated coconut, plus extra for sprinkling
- Optional: icing sugar for dusting
Instructions:
- Prepare the Oven and Pan: Start by preheating your oven to 180°C (350°F). Lightly grease a 9×12 inch baking dish and line it with parchment paper for easy removal of the cake later.
- Creaming the Base: In a large bowl, use an electric mixer to beat the butter and caster sugar together until the mixture is pale and creamy.
- Incorporate Eggs: Add the eggs to the mixture one at a time, beating well after each addition to ensure they are thoroughly integrated.
- Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour and baking powder. Gradually fold this into the wet ingredients, alternating with milk, until the batter is smooth and homogenous.
- Add Coconut: Stir the desiccated coconut into the batter, making sure it’s evenly distributed throughout.
- Baking the Cake: Pour the batter into your prepared baking dish. Use a spatula to smooth the surface. Place in the oven and bake for about 25 to 30 minutes or until the top is golden and a cake tester comes out clean.
- Adding the Toppings: Once the cake is baked and slightly cooled, spread the jam evenly over the surface. Sprinkle additional desiccated coconut over the jam for extra flavor and texture.
- Cooling and Serving: Let the cake cool completely in the pan. Before serving, you might like to dust with icing sugar for a decorative touch. Slice into squares and serve.
Nutritional Value (per serving):
Calories: Approximately 410 kcal
Fat: 23 g
Carbohydrates: 46 g
Protein: 5 g
Sugar: 28 g
Also Read: Mary Berry’s Famous Eve’s Pudding
FAQs:
What is the secret to a good sponge cake?
The secret to a good sponge cake lies in its texture. Ensure your ingredients are at room temperature before starting. When mixing, cream the butter and sugar thoroughly until light and fluffy. Sift the flour to incorporate air and fold it gently into the mixture. Avoid over-mixing. Finally, bake immediately after mixing to prevent the air bubbles from escaping. This keeps the cake light and airy.
How do you make a cake sponge soft?
To make a cake sponge soft, start with room temperature ingredients. Cream the butter and sugar well until it’s light. Use cake flour for a finer texture. Gently fold in the flour to keep air in the batter. Don’t over-mix. Bake at the right temperature. If the cake is overbaked, it gets dry. Let it cool slowly in a switched-off oven. This helps maintain moisture.
Why is my sponge cake chewy?
A chewy sponge cake usually happens when there’s too much gluten development. This can be caused by over-mixing the batter once the flour is added. Also, using too much flour or the wrong type (like bread flour instead of cake flour) can make the cake chewy. Make sure to measure your ingredients accurately and mix gently to keep your sponge cake light and fluffy.
Can I use a different type of jam?
Yes, you can use any type of jam in your cake. Feel free to experiment with different flavors like apricot, blueberry, or blackberry. Each jam will add its unique taste and twist to the cake. Just spread your chosen jam evenly over the sponge. This is a great way to customize the cake to your liking or use up any jam you have at home.
How can I make this cake gluten-free?
To make the cake gluten-free, replace the self-raising flour with a gluten-free self-raising flour blend. These blends often already include xanthan gum, which helps mimic the texture and structure of gluten. Also, double-check that your baking powder and other ingredients are labeled gluten-free to avoid cross-contamination. This substitution should allow you to enjoy a similar texture and taste in your gluten-free sponge cake.
Conclusion:
Mary Berry’s Jam and Coconut Sponge is a timeless dessert that is sure to delight everyone. Its sweet, fruity flavors paired with the tropical hint of coconut make it a perfect treat for any occasion. Whether it’s a casual tea time or a special gathering, this cake stands out with its elegant simplicity and delectable taste. Happy baking!