Jam and Coconut Sponge Recipe: A Classic Treat

Jam and coconut sponge is a nostalgic and delicious dessert that combines a light and fluffy sponge cake with a sweet layer of jam and a generous dusting of desiccated coconut. This simple yet delightful bake is perfect for afternoon tea, birthdays, or even as a comforting treat.

In this blog, I’ll take you through the step-by-step process of making this classic sponge, along with tips for perfecting the texture and variations you can try.

Ingredients

For the Sponge Cake:

200g (1 cup) unsalted butter, softened
200g (1 cup) caster sugar
4 large eggs
200g (1 ½ cups) self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk

For the Topping:

4 tbsp strawberry or raspberry jam
50g (½ cup) desiccated coconut

Step-by-Step Instructions

1. Prepare the Oven and Tin

Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 20cm x 20cm (8-inch) square baking tin with parchment paper.

2. Make the Sponge Batter

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This takes about 3–5 minutes with an electric mixer.
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of flour to stabilize it.
Stir in the vanilla extract.
Sift the self-raising flour and baking powder into the bowl, then gently fold them into the mixture using a spatula.
Add the milk and fold again until you get a smooth, thick batter.

3. Bake the Sponge

Pour the batter into the prepared tin and smooth the top.
Bake for 25–30 minutes or until the sponge is golden brown and springs back when lightly pressed. You can also check by inserting a skewer into the center—if it comes out clean, it's done.
Remove from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack.

4. Add the Jam and Coconut Topping

Once the sponge has completely cooled, spread the jam evenly over the top using a spatula or the back of a spoon.
Sprinkle the desiccated coconut over the jam layer, ensuring it covers the entire surface.

5. Slice and Serve

Cut the sponge into squares or rectangles and enjoy with a cup of tea or coffee!

Tips for the Best Jam and Coconut Sponge

Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smooth batter.
Don’t Overmix: Gently fold in the flour to keep the sponge light and airy.
Even Baking: Rotate the cake halfway through baking for an even rise.
Choice of Jam: Raspberry, strawberry, or even apricot jam works well in this recipe.
Extra Moisture: If you prefer a moister sponge, brush a little warm jam over the cake before adding the final jam layer.

Variations to Try

Chocolate Coconut Sponge: Add 2 tbsp cocoa powder to the flour and use chocolate spread instead of jam.
Lemon & Coconut Sponge: Add lemon zest to the sponge batter and use lemon curd instead of jam.
Gluten-Free Option: Use gluten-free self-raising flour for a coeliac-friendly version.
Vegan Alternative: Substitute butter with dairy-free margarine, eggs with flax eggs, and use plant-based milk.

10 Frequent Asked Questions about this blog..

1. What type of jam works best for this recipe?
Answer: Strawberry or raspberry jam is most commonly used, but you can experiment with apricot, blueberry, or even lemon curd to suit your taste.

2. How do I know when the sponge is fully baked?
Answer: The sponge should be golden brown and should spring back when pressed lightly. You can also insert a skewer or toothpick into the center; if it comes out clean, the sponge is done.

3. Can I substitute any ingredients to make this recipe gluten-free or vegan?
Answer: Absolutely! For a gluten-free version, use gluten-free self-raising flour. For a vegan alternative, replace butter with a dairy-free margarine, eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), and use plant-based milk.

4. What should I do if my batter starts to curdle when adding eggs?
Answer: If the mixture curdles, simply add a tablespoon of flour to help stabilize the batter before continuing.

5. Can I add extra coconut directly into the sponge batter?
Answer: Yes, you can gently fold in some desiccated coconut into the batter for an added texture and coconut flavor throughout the sponge. Just be mindful not to overmix to maintain the light, airy texture.

6. What size baking tin is recommended for this recipe?
Answer: A 20cm x 20cm (8-inch) square baking tin is ideal, as it allows the batter to spread out evenly for a uniform sponge.

7. How long will the Jam and Coconut Sponge last once baked?
Answer: When stored in an airtight container at room temperature, the sponge can last for 2–3 days. For longer storage, you can refrigerate it, though it might lose some of its light texture.

8. Is it necessary to let the sponge cool completely before adding the jam and coconut topping?
Answer: Yes, it’s important to let the sponge cool completely. Adding jam to a warm sponge can cause the coconut to melt or slide off, and the jam might become too runny.

9. Can I use self-raising flour if I don’t have baking powder?
Answer: The recipe calls for both self-raising flour and additional baking powder. This ensures a light texture, but if you’re using only self-raising flour, be cautious as it might not provide quite the same lift. Follow your flour’s specific instructions or consider adding a bit of extra baking powder if needed.

10. Are there any tips for achieving an even bake and a light sponge?
Answer: Yes, here are a few tips:

Ensure all your ingredients (especially butter and eggs) are at room temperature.
Beat the butter and sugar until light and fluffy.
Fold in the flour gently to avoid deflating the batter.
Rotate the baking tin halfway through the baking process for an even rise.

Final Thoughts

Jam and coconut sponge is a simple yet delightful cake that brings back fond childhood memories. With its soft, buttery texture, fruity jam layer, and crunchy coconut topping, it's a guaranteed crowd-pleaser. Whether you’re baking for a gathering or just craving something sweet, this recipe is a must-try!

Sizzle and Spoon

Monday, February 3, 2025