Classic school sponge cake, topped with jam and coconut.
PREPARATION TIME
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
280 g Margarine ((at room temperature))
280 g Caster Sugar
5 Free-range Eggs ((at room temperature))
280 g Self-raising Flour
300 g Jam
100 g Desiccated Coconut
Instructions
Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and a 9″x12″ inch baking tin with greaseproof paper. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy.
Add the eggs one at time, ensuring each is mixed through before adding the next.
Sift in the flour and gently fold to create a batter.
Transfer the batter to your pre-lined tin and bake in your pre-heated oven for 30-40 minutes until risen, golden and a skewer inserted comes out clean.
Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Once your cake has cooled completely; warm your jam for about 20 seconds in a microwave (this isn’t essential but it does make it easier to spread). Spread your jam over the top of your cake, being careful to get right into the corners and edges. Sprinkle your coconut over the top of your jam to finish.
