Jammy Coconut Sponge

Ingredients list for Jammy Coconut Sponge

• to sprinkle Desiccated coconut
• 2¼ cups Refined flour (maida)
• 1½ + for greasing Unsalted butter
• 1¾ cups Castor sugar
• 3 Eggs
• ½ teaspoon Baking powder
• 1 tablespoon Milk
• 2 teaspoons Vanilla essence
• Strawberry jam
• 250 grams Strawberries
• 1 cup Castor sugar (caster sugar)
• Juice of ½ lemon

Method

1. To make the cake, preheat the oven to 180°C. Grease and line the bottom of a 30 x 20 cm cake tin.
2. Cream together the butter and castor sugar till light and fluffy. Add the eggs, one at a time, and beat well.
3. Sieve together the flour and baking powder and fold well. Add the milk and vanilla essence and mix well into a smooth batter.
4. Pour the batter in the prepared tin, put the tin in the preheated oven and bake for twenty-five to thirty minutes. Remove from oven, cool and demould.
5. To make the strawberry jam, mash the strawberries with the castor sugar in a small non-stick pan on heat.
6. Add the lemon juice, mix well and bring to a boil. Lower the heat and simmer for twenty minutes or till the mixture thickens, stirring occasionally. Skim away any foam that rises. Remove from heat and cool slightly.
7. Pour the jam all over the cake and level it out with a palette knife. Sprinkle coconut on top and serve.

Nutrition Info