- 12 oz salted butter (preferably left at room temperature overnight / few hours)
- 12 oz sugar (preferably caster sugar)
- 6 eggs (preferably left at room temperature overnight / few hours)
- 12 oz sifted self raising flour
- 1/2 cup water
- 1 tsp vanilla essence
- 1 tsp baking powder
- 1 x jam jar of your choice
- Desiccated coconut
- Recite Bismillah.
- Preheat oven to 170c.
- Beat sugar & butter till light & creamy. This will take a while & is the key to a fluffy & airy cake. (We recommend taking out the stand mixer for this)
- Meanwhile sift the self raising flour in a bowl & set aside.
- Grease a 10″ square baking tin with a generous amount of butter, including the sides. Then sprinkle some self raising flour & shake & tilt the tin around so it is thinly coated with flour. Shake off any excess flour. Set aside.
- Add one egg at a time to the butter & cream mixture with a tbsp of flour each time & mix.
- Add remaining flour, water & vanilla. Mix well but do not over beat!
- Fold in baking powder. Do not beat on a high speed at this stage! You don’t want to over beat it.
- Pour into 10″ square tin.
- Bake at 170c for 30 mins.
- Then without removing the cake from the oven cover it with foil. Do this as quickly as possible. This will prevent the top of the cake from burning.
- Bake for a further 15 mins. You will know the cake is cooked when the sides have started to release from the pan & the middle is springy to touch. Do not rely a clean toothpick!
- Run a knife all around the sides of the pan, this will help release the cake from the pan.
- Remove the cake from pan by placing a tray on top of the cake. Flip the tin over so that the top of the cake with the tray is now facing down. Pat the back of the tin all around. The cake should release from the bottom. Lift the tin gently.
- Allow to cool, preferably on a cooling rack .
- Once cool spread jam, sprinkle desiccated coconut & cut into squares.
- If you do not have a stand mixer, have all the ingredients weighed out & ready so all you are focusing on is the making the cake batter!
- If you do not have caster sugar, you can make some at home yourself! Simply blitz granulated sugar in a food processor / chopper, till the grains look like caster sugar, be careful not to blitz it too much & turn it into icing sugar!
3 thoughts on “Jam & coconut sponge ”
Amazing! Added some milk substitute for water if needed and it must be the softest sponge ever. Be generous with the coconut flakes it makes it all the worth while!!!
Could I use baking spread, instead off margarine?