afelia's kitchen
This Coconut and Jam Sponge tray bake is a taste of my childhood, in fact it’s a taste many of us can relate to having attended school here in the UK, cake and custard for me was always the best dessert!
Served with vanilla custard, this nostalgic treat can take you back to some of your earliest school dinners, so simple to execute and requiring a few store cupboard ingredients. This recipe will have everyone asking for seconds, it’s a good thing it comes as as a large tray bake!
Serves – 15
You will need: for Coconut and Jam Sponge
220g butter
220g sugar
4 eggs
220g self raising flour
2 tsp baking powder
200g seedless raspberry jam
dessicated coconut
Method:
1. Preheat your oven to gas mark 4. Begin by creaming together 220g of butter and 220g of sugar till smooth.
2. Crack in 4 eggs one by one till well combined.
3. Sift in 220g of self raising flour and add 2 tsp baking powder and mix till you have a smooth batter.
4. Line a large baking tray with greaseproof paper, my tray measured 22cm by 35cm, and pour in the batter.
5. Bake in the oven at gas mark 4 for 30 – 35 minutes or until a skewer comes out clean.
6. Allow the sponge to cool for 10 mins, while the sponge is still warm use a palette knife and spread seedless raspberry jam over the top. If your sponge cools too much or the jam is difficult to spread, simply warm the jam in the microwave for a few seconds and then spread.
7. Sprinkle desiccated coconut over the top and serve with hot vanilla custard.
- 220g butter
- 220g sugar
- 4 eggs
- 220g self raising flour
- 2 tsp baking powder
- 200g seedless raspberry jam
- dessicated coconut
- Preheat your oven to gas mark 4. Begin by creaming together 220g of butter and 220g of sugar till smooth.
- Crack in 4 eggs one by one till well combined.
- Sift in 220g of self raising flour and add 2 tsp baking powder and mix till you have a smooth batter.
- Line a large baking tray with greaseproof paper, my tray measured 22cm by 35cm, and pour in the batter.
- Bake in the oven at gas mark 4 for 30 - 35 minutes or until a skewer comes out clean.
- Allow the sponge to cool for 10 mins, while the sponge is still warm use a palette knife and spread seedless raspberry jam over the top. If your sponge cools too much or the jam is difficult to spread, simply warm the jam in the microwave and then spread.
- Sprinkle desiccated coconut over the top and serve with hot Vanilla Custard
If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.
Faiza
Hi,I’m definitely baking this tomorrow, just wanted to know do you use caster sugar or granulated sugar x
afelia’s kitchen
I use granulated sugar.
Sabiha
Can you eat this cake the next day?
Can you eat it cold?
afelia’s kitchen
Yes and yes.
Rubina
I’ve made this cake a few times (sank in the middle every time), I found it is sinking because of the baking powder. As the last time I made it, I made one tray with baking powder (it sank) and the other without ( came out perfect).
afelia’s kitchen
Interesting, I’m not sure if others have had the same problem, I can’t say I have, but I’m happy you managed to work out what the problem was. I often use extra baking powder in my bakes that use self raising flour and it’s never been an issue. x
Aldo
I noticed the in the ingredients Afelia mentions “self rising flower” which I assume it has baking powder and she adds more baking powder to rise further. perhaps that could be the problem. Would she have meant baking soda?
Anonymous
I’ve made this more times than I can remember lol. Always a hit tho!
afelia’s kitchen
Lol, glad to hear it! 🙂 x
Najma
Hi which butter do u mean?
Can i use stork?
afelia’s kitchen
Yes if that’s what you have at home. I mean a block of butter, I usually use salted. x
Sar
Hi, Im going to attempt this today and was wondering if I use large eggs how many should I use? Thanks
afelia’s kitchen
I’d say it wouldn’t make that much of a difference.
isma
hi there
which butter is best to use fof this please?
afelia’s kitchen
Any salted butter block is fine.
asha
Hi I really want to make this but I dont have kitchen scales 🙁 I’m not a great Baker! can you please tell me what 220g of self raising flour would be in cup measurements?
afelia’s kitchen
You should be able to Google the answer to your question! 🙂 x
aysha
Salaams,
I am in Canada, your recipe calls for 220g butter, after doing a google search of UK measurements it suggests that 225g is equal to 1 cup of butter, so i’d like to confirm if its one cup of butter or is it actually 220g in which case i’d have to weigh it.
afelia’s kitchen
It should be fine. But you should invest in scales if you bake regularly to be more accurate. x
Tahmin
Cake was delicious and moist however sank in the middle despite ingredients being at room temp and oven being preheated. Can’t fault the recipe as it tasted amazing but might leave out the baking powder next time as I usually leave this out when baking and don’t have any sinking issues 🙂
afelia’s kitchen
Oh dear, you had the same problem too? Not sure why this keeps happening to some people and not others, might have to add some trouble shooting tips. Sorry it didn’t work for you. xx
TINA
Salams.
I was wondering what size eggs you need to use.
afelia’s kitchen
I generally tend to use medium sized eggs. x
Shajeda
Hey Af x
If i add coconut to the batter would it cause issues at all? X
Shaz x
afelia’s kitchen
Hey Shaz, no that would be absolutely fine, just don’t go crazy with it. 😀 xx
Aysha
Salam sister Hope you’re well. I don’t normally leave comments after I follow a recipe but this one I thought deserved it. I made it yesterday and it came out amazing Alhamdulillah, everyone loved it. Will make it again in sha Allah.
Wanted to point out that it did not sink in the middle and I used room temperature eggs and butter. Can I use this recipe to make two layer sponge cake and decorate with fondant?
Please let me know Jazak Allah
afelia’s kitchen
I’m so happy the recipe worked for you and you didn’t have any issues. About using it under fondant, I’m not entirely sure as the sponge is fairly fluffy and not sure how the density will hold up under the weight of the fondant but you can definitely layer the sponge, I think it might be ok to use under fondant. x
Hima
Hi.. Do you melt the butter 1st and then measure?
afelia’s kitchen
No you don’t need to melt the butter. x
Iram
Why is my sponge sinking? I’ve done everything right but still
afelia’s kitchen
Hi, the only reasons I can think of is because your ingredients weren’t at room temperature, if you use eggs, butter or milk out of the fridge, the cake will rise and then collapse after removing from the oven. Make sure all your ingredients are at room temperature before you start baking.
Sarah
Happened me too – first time this has ever happened to me when I’ve baked a cake mixture. Was surprised at addition of baking soda when the recipe uses self-raising flour. Think I’ll go back to my regular mixture/recipe, which is more or less identical but uses margarine and does not add baking soda – and never flattens in middle.
afelia’s kitchen
I don’t think the middle of the cake sank because of the addition of baking powder (you’re not supposed to add baking soda if that’s what you used, it’s not the same thing as baking powder, look it up), I think the middle of the cake probably sank due to your ingredients not being at room temperature or your oven not being preheated before you put the cake mixture in. It’s important to make sure your butter and eggs have been left out of the fridge for several hours prior to making cake batter. Plenty of others have followed this recipe, countless times, with good consistent results. Hope this helps you.
Nighat Begum
Hi
I totally agree with your comment. I tried baking eggs and butter straight from the fridge and did not get a good rise. Then i tried at room temp and it was perfect rise. Also i ensured i mixed my butter and sugar until the mixture was light and fluffy which also helps with the rise.
Diba
Just made this at my in laws they were so impressed with it less ingredients and more appreciation. Multiplied the ingredients to make a big batch. Thanks Afia.
Jamil
Hi is it ok to use margarine instead of butter? Thanx
afelia’s kitchen
Yes should be fine but butter is always better. x
Leila
Really lovely recipe! Took me back to my days at school!! Thank you
afelia’s kitchen
You’re most welcome! 🙂 x
F Ahmed
Absolutely love your page Alhumdillah this dish is a hit with my family always x
Fahima
This recipe was so easy to follow and didn’t need 101 ingredients to make which was just amazing! The cake tasted delicious and was an absolute hit with the family!
Pingi
Baked this jam sponge today. Definitely recommend this recipe, very easy to follow. Lovely moist and tasty sponge.
Sahra
Salam.. thank you for this recipe, it’s so simple to follow and turned out amazing, so soft it’s delicious..everyone loved it as did I! Xx
Shum
Oh my goodness, absolutely delicious, the sponge is just so moist it was good enough to eat on it’s own! Thank you so much for this recipe it’s so simple yet scrumptious. X
Zarrin
Salam sis, tried this recipe twice so far and absolutely love it. Was hoping for the cake to last so that I can have it for tea, however, my family members have demolished it. Nothing left, all gone! Jazakallah khair for taking your time out and providing us with your recipies. May allah reward you for all your efforts, really appreciate it.
Sharmin Akthar
I have a smaller square tin it says 25x21cm. Will I be able to use this recipe for the tin I have?
afelia’s kitchen
Not sure tbh, that’s sounds far too small for this recipe, maybe you could halve the ingredients and then try? x
Salma
Made this few months ago and forgot to write a review! It was absolutely delicious..for someone who can’t bake this was so easy to make and follow! Not to mention it was demolished within minutes!
UK
Hi ,
Do you use caster sugar or granulated sugar ?
afelia’s kitchen
I use whatever I have to hand, either works well. x
Shax
Cant wait to try this! My fave sponge cake eveeeeeeer😍
Diba
Thanks Afia. I have just put the cake in the oven I have tried so many of your recipes your quiche, dessert shot glasses and pies are a regular at my house your recipes are so easy to follow and stuff that we already have in the cupboard no fancy hard to get stuff Jazzak Allah sis! X
Sonia
Hi, what kind of butter should I use? Unsalted butter or normal butter? Thanks
afelia’s kitchen
I use salted butter for most of my baked so that’s fine to use. x
Prakasg
Can you use margarine instead of butter
afelia’s kitchen
Yes should be fine but butter tastes better in my opinion. x
Rita begum
Salaam sis hope you and your family ok love watching your cooking. Just wanted to ask my kids love having cake going to make spongecake today the thing is my cooker oven is not working can I do it on air fryer to bake a cake, going to buy a small baking tray just want to know how long do I keep it for
afelia’s kitchen
Yes you can bake in the airfryer, you need to make sure your cake pan is small enough and fits inside the airfryer though. The temperature to bake at will be in the leaflet that is provided with the airfryer, about 170 degrees might work, that’s off the top of my head though so you need to check beforehand. Happy baking. x