Jam and Coconut Sponge, often considered a classic British school dinner dessert, is a beloved and nostalgic treat for many who grew up in the UK. This dessert features a unique combination of flavours and textures, making it a distinctive and memorable dish.
The foundation of this dessert is a light and airy sponge cake known for its moist and tender crumb. This base typically uses standard cake ingredients like flour, eggs, sugar, and butter. The sponge cake provides a neutral yet buttery canvas for the flavors of jam and coconut.
A generous layer of jam, usually raspberry or strawberry, is spread over the cooled sponge cake. This adds a sweet and slightly tart contrast to the mild sponge. The jam infuses the cake with fruity flavor and adds a sticky, gooey texture that is characteristic of this dessert.
The top of the jam-slathered cake is then sprinkled with desiccated coconut. This coconut topping gives the dessert its distinctive look and adds a delightful crunch. The coconut's mild, nutty flavour complements the sweet jam and balances the overall sweetness of the dish.
The Jam and Coconut Sponge is a quintessentially British dessert cherished for its simple yet delightful combination of sponge, jam, and coconut. It is a testament to the comforting and straightforward desserts common in school canteens and popular in home baking.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
For the Sponge Cake:
- 200g caster sugar
- 200g self-raising flour
- 200g butter, softened
- 4 large eggs
- 3 tbsp milk
- 1 tsp vanilla extract
- pinch of salt optional
For the Topping:
- Raspberry or strawberry jam
- Desiccated coconut
Oven 180 c - 360 f 20 mins
Air fryer 160 c - 320 f 20 mins
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