Old School Jam and Coconut Sponge

This Jam and Coconut Sponge recipe is an old school classic here in the U.K and all the more delicious for it. Light classic vanilla sponge topped with strawberry jam and sprinkled with desiccated coconut takes me right back to the school canteen and a big old jug of pink custard. 

I make it here without but fee free to add some red food colouring to some standard vanilla custard to fill your retro boots.

A traybake is the way I prefer to bake this, it's easy to do and that's the way it always came. I'm not one to mess with a dinner lady, even now.

Jump to:

• Equipment Required
• Ingredients
• Method
• Alternative Toppings
• Baking Tips
• More Old School Recipes
• Jam and Coconut Sponge

Equipment Required

• large mixing bowl
• spatula
• wooden spoon
• free standing mixer or electric hand whisk
• scales
• cooling rack
• approx 23 x 33 cm baking tray
• baking paper or reusable baking liner
• tbsp measuring spoon

There is a full printable recipe card at the bottom of this post with exact instructions and ingredients.

Ingredients

250 grams (8.8oz) Baking Spread - I like to use baking spread usually in cakes as it's cheaper and actually makes a better cake generally but feel free to use soft butter.

250 grams Sugar (8.8oz) - caster sugar is best as the grains dissolve quicker but granulated will work too. Any of the brown sugars will be too heavy for this cake though.

275 grams (9.7oz) Flour - I use self raising but if it is only plain that you have then add an extra 2 tsp of baking powder.

5 large Eggs - large and at room temperature. If your eggs are medium then add an extra 2 tbsp of milk

1 tsp Vanilla Extract - if you only have vanilla essence then add an extra tsp.

6 tbsp Milk - I use semi skimmed ( American reduced fat milk) as that is all I ever have in my fridge but full fat would be perfectly good here.

200 grams (7oz) Jam - for me it has to strawberry jam but feel free to use whatever fruity jam you wish. I prefer it without lumps of fruit too.

Method

• Preheat your oven to 180 C/160 C fan/350 F/Gas Mark 4
• Line a baking tin that is approximately 23 cm x 33 cm. I use a reusable liner called Bake-O-Glide. I love the stuff. But baking paper is great too. Here is a link for how to line a baking tray.
• I like to measure out all my ingredients first otherwise my kitchen just seems to explode. Put the eggs, milk and vanilla extract in a jug and whisk together.
• Put the butter/baking spread and sugar in a large mixing bowl or bowl of your free standing mixer.

• Cream them together with an electric hand held whisk for 3 minutes. The mixture will pale and thicken.

• Add half the liquid ingredients to the bowl and beat again for 3-4 minutes.

• The mixture will again thicken and increase in volume. It's magic Debbie.

• Add the rest of the liquid ingredients and beat for a minute before adding all the flour and baking powder.

• Mix again but slowly at first otherwise the flour will go everywhere! Carry on mixing for at least 3 minutes.

• Pour/scrape your batter mix into your baking tray and carefully level with a spatula.

• Bake for about 30-35 minutes. Every oven is different so I always recommend a small independent oven thermometer just so you know exactly what temperature your oven is. You'll be amazed how much your oven tells porkies.
• The sponge will be golden brown and springy to the touch as well as risen in the middle. If the top starts to brown too much towards the end of the cooking time then turn the oven temp down slightly or place a rectangle of tin foil on top without removing the cake from the oven. If you do either of those things you will be reducing the temperature so the cake will probably take a little longer to cook. Use your baking noddle.

• Leave it to cool for five minutes before dolloping on your jam. I prefer the jam without lumps of fruit but just use your favourite. Ypou could also use a fruit curd. This recipe is only a template.

• Sprinkle your coconut over the top.
• Allow to fully cool in your tin.
• Remove your sponge from the tin and carefully peel off your lining paper.
• Cut into squares or rectangles. I'm all about the retro.
• Store in a air tight container for up to five days.
• You can freeze this cake ideally without the toppings for up to 3 months double wrapped no problemo.

Alternative Toppings

Any homemade fruit jam or conserve or shop bought of course.

• Homemade fruit curd or shop bought.
• Buttercream Icing any flavour you fancy and of course heavy on the sprinkles.

Baking Tips

• Use a small independent thermometer to make sure your oven temperature is accurate. I was in total shock when I realised how inaccurate the inbuilt thermometers can be.
• Use the ingredients at room temperature (apart from baking spread).
• Make sure the sponge is done in the middle of your traybake. It's easy to miss a slight soft spot right at the centre. I check that the sponge springs back strongly from a careful prod from my finger and that a cocktail stick comes out clean, again from the centre.
• Spread the jam on when the cake is still warm.
• Store in an air tight tin or pot for up to five days.
• You can freeze this cake ideally without the jam and coconut, double wrapped in clingfilm for up to 3 months no problemo. Thaw at room temperature still wrapped.

More Old School Recipes

• Steamed Jam Sponge Pudding
• Old School Sprinkle Cake
• Steamed Treacle Sponge Pudding
• Easy Chocolate Cake
• Chocolate Orange Brownies
• Chocolate Shortbread
• Chocolate Cracknell
• Rock Cakes
• Millionaires Shortbread
• Flapjacks
• Marshmallow Krispies
• Iced Buns