Mary Berry’s Jam and Coconut Sponge is a delightful dessert that has become a cherished part of my baking collection.
It’s a light, fluffy sponge cake topped with a layer of sweet jam and sprinkled with desiccated coconut, combining the comfort of traditional home baking with the elegance and precision Mary Berry is known for.
This recipe not only offers a nostalgic trip to childhood with its familiar flavors but also stands as a testament to the timeless appeal of simple, well-made cakes.
It’s perfect for afternoon tea, a family gathering, or just a special treat to brighten up any day.
What Goes Best with Mary Berry Jam And Coconut Sponge
This cake, with its sweet and tropical notes, pairs wonderfully with a variety of accompaniments. A dollop of clotted cream or softly whipped cream on the side can add a luxurious richness, balancing the lightness of the sponge.
For a slightly tangy contrast, a scoop of crème fraîche or Greek yogurt works beautifully.
When it comes to beverages, a hot cup of tea, be it Earl Grey or English Breakfast, complements the cake’s flavors perfectly, making for a quintessential British tea-time experience.
Ingredients
To make Mary Berry’s Jam and Coconut Sponge, you’ll need:
- 225g (8 oz) unsalted butter, softened
- 225g (8 oz) caster sugar
- 4 large eggs
- 225g (8 oz) self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 100g (3.5 oz) desiccated coconut, plus extra for sprinkling
- 4 tbsp raspberry or strawberry jam
- Icing sugar, for dusting (optional)
How to Prepare Mary Berry Jam And Coconut Sponge
- Preheat the Oven: Start by preheating your oven to 180°C (350°F, Gas Mark 4). Grease and line a rectangular baking tin (approximately 30cm x 23cm) with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.
- Add Eggs: Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
- Fold in Dry Ingredients: Sift the remaining flour and baking powder into the mixture. Gently fold in, along with the milk and desiccated coconut, until the batter is smooth.
- Bake the Sponge: Pour the batter into the prepared tin, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until golden and a skewer inserted into the center comes out clean.
- Add Jam and Coconut: Once the cake is baked, while still warm, spread the jam evenly over the top. Sprinkle with additional desiccated coconut and allow to cool in the tin.
Mary Berry Jam And Coconut Sponge
Ingredients
- 225 g 8 oz unsalted butter, softened
- 225 g 8 oz caster sugar
- 4 large eggs
- 225 g 8 oz self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 100 g 3.5 oz desiccated coconut, plus extra for sprinkling
- 4 tbsp raspberry or strawberry jam
- Icing sugar for dusting (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 180°C (350°F, Gas Mark 4). Grease and line a rectangular baking tin (approximately 30cm x 23cm) with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.
- Add Eggs: Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
- Fold in Dry Ingredients: Sift the remaining flour and baking powder into the mixture. Gently fold in, along with the milk and desiccated coconut, until the batter is smooth.
- Bake the Sponge: Pour the batter into the prepared tin, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until golden and a skewer inserted into the center comes out clean.
- Add Jam and Coconut: Once the cake is baked, while still warm, spread the jam evenly over the top. Sprinkle with additional desiccated coconut and allow to cool in the tin.
Notes
How to Serve Mary Berry Jam And Coconut Sponge
Cut the cooled cake into squares or rectangles and serve on a pretty plate. If desired, dust lightly with icing sugar for a decorative finish. This cake is best enjoyed at room temperature, making it an ideal accompaniment to afternoon tea or as a sweet treat following dinner.
How to Reheat Mary Berry Jam And Coconut Sponge
Typically, this cake is enjoyed at room temperature, and reheating isn’t necessary. However, if you prefer it slightly warm:
- Microwave: Not recommended, as it can make the sponge too soft and melt the jam.
- Oven: Preheat the oven to 160°C (320°F). Warm the cake gently for a few minutes, being careful not to dry it out.
- Stovetop: Not suitable for reheating this type of cake.
How to Store Leftovers of Mary Berry Jam And Coconut Sponge
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days, though this may alter the texture slightly. This cake can also be frozen, without the jam and coconut topping, wrapped well in cling film and foil, for up to a month. Thaw at room temperature before adding the jam and coconut topping.
Frequently Asked Questions Regarding Mary Berry Jam And Coconut Sponge
- Can I use different types of jam? Absolutely! Feel free to use any jam you prefer or have on hand. Apricot and peach jam also work beautifully.
- Can I make this cake gluten-free? Yes, by substituting the self-raising flour with a gluten-free self-raising flour blend, you can easily make this cake gluten-free. Be sure to also check the labels on your other ingredients to ensure they’re gluten-free.
Nutritional Information
A slice of Mary Berry’s Jam and Coconut Sponge, assuming the cake serves 12, approximately contains:
- Calories: 350-400
- Fat: 20-22g
- Saturated Fat: 12-14g
- Carbohydrates: 40-45g
- Sugars: 25-30g
- Protein: 5-6g
- Sodium: 100-150mg
These values are estimates and can vary based on the specific ingredients used and the size of the slice. While this cake is a delightful treat, it’s best enjoyed in moderation due to its sugar and fat content.
