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Mary Berry Jam And Coconut Sponge
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Mary Berry Jam And Coconut Sponge

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.

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

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.