• Sarah L Samuels

Jam and Coconut Sponge Traybake

This is an old school recipe that was usually served with pink custard (custard with red food colouring!). It is delicious with a cup of tea or as a pudding with custard.

It is really easy to make and tastes delicious. Just put all the ingredients in the mixer together and mix!

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Start by preheating the oven and line a 10 x 8 inch (25 x 30 cm) cake tin with baking parchment.


Then out the Stork, caster sugar, SR flour, eggs and vanilla into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.


Pour the mixture into the prepared tin.

Bake for 25-30 minutes or until a cake tester comes out clean.

Spread the jam on the top of the cake while it is still warm and then sprinkle on the coconut.


Ingredients:


250g Stork Margarine

250g Caster Sugar

250g Self Raising Flour

4 Large eggs

1tsp Vanilla bean paste or extract

200g Raspberry Jam

30g Dessicated Coconut


Method:

  1. Preheat oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Grease and line a 10 x 8 inch (25 x 30 cm) cake tin.

  3. Put the Stork, caster sugar, SR flour, eggs and vanilla into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.

  4. Pour the mixture into the prepared tin.

  5. Bake for 25-30 minutes or until a cake tester comes out clean.

  6. Spread the jam on the top of the cake while it is still warm and then sprinkle on the coconut.

Download recipe

JamCoconutSpongeTraybake
.pdf
Download PDF • 128KB

Sarah’s extra slice......


You will need a 10 x 8 inch (25 x 20 cm) baking tin.


I like to use vanilla bean paste but vanilla extract is fine. I find the paste gives a much nicer flavour and not so artificial.


Put the raspberry jam into a bowl and stir to loosen it before spreading on the cake.


Enjoy on its own or with custard.



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