This easy Mary Berry Jam and Coconut Sponge is a delightful dessert that’s warm, fluffy, and creamy, perfect for any occasion. Made with simple ingredients like butter, eggs, and raspberry jam, this versatile treat can be customized with your favorite spreads or toppings for a delicious finish that everyone will love.
Ingredients Needed
- 4 tbsp (2 oz/55g) butter, softened
- ¾ cup (6 oz/175g) superfine sugar
- 4 large eggs
- 1 cup (4 oz/100g) self-rising flour
- 1 cup (8 oz/240ml) milk
- 1¼ cups (2.6 oz/75g) desiccated coconut
- 4 tbsp raspberry jam
- Heavy cream, to serve
How To Make Jam And Coconut Sponge
- Preheat the Oven: Preheat the oven to 350°F (Convection 320°F) and lightly grease a 10-inch shallow ovenproof dish.
- Make the Batter: Measure the butter, sugar, and eggs into a bowl and beat using an electric hand-held whisk until smooth. Add the flour and whisk again. While whisking, pour the milk into a steady stream to make a smooth batter. Fold in the coconut.
- Prepare the Dish: Spread a thin layer of raspberry jam over the base of the dish and then pour in the batter from a low height.
- Bake: Bake in the preheated oven for 45–50 minutes or until well-risen and golden brown with a slight wobble in the middle.
- Serve: Serve warm with heavy cream.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for a smoother batter and better texture.
- Sift the Flour: Sift the self-rising flour before adding it to the mixture to remove lumps and ensure an even distribution of the ingredients.
- Spread the Jam Evenly: When spreading the raspberry jam, use the back of a spoon to ensure an even layer; this helps the sponge rise evenly.
- Check for Doneness: Insert a skewer into the center of the sponge; if it comes out clean, the cake is ready. If it’s still wet, bake for a few more minutes.
- Cool Before Serving: Allow the sponge to cool for about 10 minutes before serving. This helps set the texture and makes it easier to cut.
How To Store Leftovers?
- Refrigerate: First, let the leftover Jam and Coconut Sponge cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days.
- Freeze: To freeze, wrap the cooled sponge in plastic wrap and then place it in a freezer-safe container or bag. It can be frozen for up to 3 months. To thaw, remove it from the freezer and let it sit in the refrigerator overnight before serving.
Nutrition Facts
Serving Size: 1 piece (approx. 75g)
- Calories: 319
- Total Fat: 19g
- Saturated Fat: 12g
- Cholesterol: 84mg
- Sodium: 181mg
- Potassium: 74mg
- Total Carbohydrate: 36g
- Dietary Fiber: 0g
- Sugars: 16g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry White Chocolate Muffins
- Mary Berry Boulangère Potatoes
- Mary Berry Cherry Madeira Cake
- Mary Berry Marshmallow Icing
Mary Berry Jam And Coconut Sponge
Description
This easy Mary Berry Jam and Coconut Sponge is a delightful dessert that’s warm, fluffy, and creamy, perfect for any occasion. Made with simple ingredients like butter, eggs, and raspberry jam, this versatile treat can be customized with your favorite spreads or toppings for a delicious finish that everyone will love.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 350°F (Convection 320°F) and lightly grease a 10-inch shallow ovenproof dish.
- Make the Batter: Measure the butter, sugar, and eggs into a bowl and beat using an electric hand-held whisk until smooth. Add the flour and whisk again. While whisking, pour the milk into a steady stream to make a smooth batter. Fold in the coconut.
- Prepare the Dish: Spread a thin layer of raspberry jam over the base of the dish and then pour in the batter from a low height.
- Bake: Bake in the preheated oven for 45–50 minutes or until well-risen and golden brown with a slight wobble in the middle.
- Serve: Serve warm with heavy cream.
Notes
- Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for a smoother batter and better texture.
- Sift the Flour: Sift the self-rising flour before adding it to the mixture to remove lumps and ensure an even distribution of the ingredients.
- Spread the Jam Evenly: When spreading the raspberry jam, use the back of a spoon to ensure an even layer; this helps the sponge rise evenly.
- Check for Doneness: Insert a skewer into the center of the sponge; if it comes out clean, the cake is ready. If it’s still wet, bake for a few more minutes.
- Cool Before Serving: Allow the sponge to cool for about 10 minutes before serving. This helps set the texture and makes it easier to cut.
Mary Berry Jam And Coconut Sponge