O and I like to bake. A lot. If you ask O what my favourite thing to do is, he answers baking with him. Ask him what mummy is really good at, he answers baking. I’ve got a lot to live up for, I realise that now… This last week has been the half-term holiday from school, and I feel pretty rubbish that we haven’t done an awful lot due to my health. So, to cheer O up and feel like we’ve actually accomplished something this half-term, we decided to bake a Coconut and Strawberry Jam Sponge Cake. I was going to buy ready made sponge cakes and add toppings as I wasn’t feeling up to baking! However, I’m glad we made these delicious cakes from scratch instead!
O loves to get his apron on and help measure out the different ingredients, add them all to the bowl and mix them together. He then asks every 2 minutes if it’s ready to get out of the oven because he’s desperate to try it. Oh, and licks the spoon.
This Coconut and Strawberry Jam Sponge Cake is inspired by school dinners. Now, I know what you’re thinking – school dinners were rank. But the puddings were often the saving grace of the school dinner back in the 80s and 90s. Australian Crunch is another of my absolute favourite bakes of all time – one that I have fond memories of enjoying at school. The difference with this Coconut and Strawberry Jam Sponge Cake is that it won’t be served with lumpy cold custard.
Coconut and Strawberry Jam Sponge Cake Recipe
8oz Unsalted Butter
8oz Caster Sugar
10oz Self Raising Flour
2 tsp Baking Powder
Splash of Milk
- Pre-heat the oven to 180 degrees (fan). Grease and line a baking tin with baking paper.
- Cream the butter and sugar together in a bowl until light and fluffy.
- Add the eggs, one at a time, mixing together thoroughly.
- Sieve the flour and baking powder into the mixture and fold gently.
- Add a splash of milk to encourage the mixture to loosen slightly.
- Pour into the baking tin and smooth the top over to ensure an even bake. Bake for approx. 25 minutes, or until golden and risen.
- Remove from the oven and leave in tin to cool. Lift out the sponge and turn out onto a wire rack to finish cooling.
- Heat through approx. 4 tbsp of jam in the microwave. This makes the jam easier to spread over the sponge.
- Once the top of the sponge has been spread evenly with jam, sprinkle with dessicated coconut.
- Cut into portions and serve with non-lumpy custard. Enjoy.
I hope you enjoy your Coconut and Strawberry Jam Sponge Cake – retro throwback to school dinners!