Coconut and Jam Sponge
My sponge
cake recipe with gluten-free jam and coconut is full of delicious nostalgia!
Ingredients
- 4 eggs
- 220g sugar
- 2 tsp baking powder
- 200g seedless raspberry jam
- 220g self raising flour
- 220g butter
- dessicated coconut
Method
First, preheat
your oven with gas 4. Start by skimming together 220 g butter and 220 g sugar
until smooth.
Then, break
4 eggs one by one until they are well combined.
Sift 220g of
self-raising flour and add 2 teaspoons of baking powder and mix until smooth.
Line a large
baking sheet with parchment paper, my tray measuring 22 cm by 35 cm, and pour
the dough.
Bake at gas
mark 4 for 30 to 35 minutes or until a skewer comes out clean.
Let the
sponge cool for 10 minutes, while the sponge is still hot, use a palette knife
and spread the seedless raspberry jam on top. If your sponge cools too much or
the jam is hard to spread, simply heat the jam in the microwave and spread out.
Sprinkle
with desiccated coconut on top and serve with a hot vanilla cream. Happy
Cooking Time.
