Jam and Coconut Sponge Cake

Classic Jam and Coconut Sponge Cake: A Tea Time Favorite

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The Jam and Coconut Sponge Cake is a cherished classic for tea time. It creates nostalgic memories from our youth. This treat starts with a light, fluffy sponge cake. Then, it’s layered with sweet jam and coconut sprinkles. The taste is delightful and feels like a warm hug. It pairs well with pink custard or stands alone perfectly.

The Recipe for Jam and Coconut Sponge Cake

Making a Jam and Coconut Sponge Cake is a nostalgic joy. This treat blends jam’s sweet touch with coconut’s tropical twist. The result is a cake that’s moist and full of flavor.

To make this delicious cake, gather these ingredients:

  • Margarine
  • Caster sugar
  • Free-range eggs
  • Self-raising flour
  • Jam
  • Desiccated coconut

Now, let’s explore how to bake this Sponge Cake step by step:

  1. Cream the margarine and sugar until they’re light and fluffy.
  2. Add eggs one by one, beating well each time.
  3. Gently fold in the flour, being careful to mix well.
  4. Then, pour the batter into a greased cake tin.
  5. Bake at 180°C for 25-30 minutes, until golden and springy.
  6. Cool the cake on a rack once it’s out of the oven.
  7. Once it’s cool, spread jam on top.
  8. Next, sprinkle coconut over the jam evenly.

This cake’s smell and taste will captivate your guests. Enjoy it with tea for a warm, comforting treat.

“The Jam and Coconut Sponge Cake is the perfect balance of sweetness and texture. Its moist sponge paired with the luscious jam and coconut topping is a match made in heaven.” – Mary Berry

Don’t hesitate! Put on your apron, prep your ingredients, and start baking this delightful Sponge Cake. Have fun in the kitchen!

Tips for Making the Perfect Jam and Coconut Sponge Cake

To make a great Jam and Coconut Sponge Cake, remember a few things. Start by using margarine. It makes the cake light and moist. Margarine’s neutral flavor lets the jam and coconut taste stand out.

Use caster sugar instead of granulated. Caster sugar’s fine texture mixes into the batter smoothly. This gives the cake a nice, even texture.

For the eggs, pick free-range eggs at room temperature. They taste better and look more yellow. Room temp eggs mix into the batter easier, making the cake fluffy.

Sift your self-raising flour. This removes lumps and makes the flour light. Your cake will rise evenly and be soft.

Choose seedless jam for a sleek top. It’s easier to slice and lets the coconut flavor shine. This makes the cake’s taste just right.

Let the cake cool before adding topping. This helps the topping stay in place. A cooled cake makes a beautiful and tasty treat.

These steps will guide you to a perfect Jam and Coconut Sponge Cake. Its fluffy cake, fruity jam, and coconut taste will be a hit at tea time.


The Jam and Coconut Sponge Cake is a timeless classic. It’s loved for its simple but delicious taste. A piece of this cake feels like a warm hug at tea time.

It’s perfect alone or with a bit of pink custard. Everyone loves this cake, from kids to grown-ups. Its moist and sweet flavor pleases everyone.

Next time you host a tea gathering, think about making this cake. It’s easy and always a hit. This cake brings nostalgia and comfort to any party. Enjoy a heavenly slice with friends and family.


Can I use butter instead of margarine for the cake batter?

It’s best to use margarine for your cake batter. This makes the cake’s texture better.

Why should I use caster sugar instead of granulated sugar?

Caster sugar gives the cake a finer finish. It suits cakes well because of its fine texture.

Does it matter if the eggs are not at room temperature?

Using eggs at room temperature is better. They blend into the batter more smoothly.

Why do I need to sift the self-raising flour?

Sifting self-raising flour makes it smooth. This gets rid of any lumps and adds air, making your cake light.

What kind of jam should I use for the cake?

Seedless jam works best for the cake. It keeps the cake’s texture soft and lets the coconut taste stand out.

Can I spread the jam and coconut on the cake while it’s still warm?

It’s better to let the cake cool first. This way, your cake will have the best texture with the jam and coconut.

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