How to make Jammy Coconut Sponge -

Soft vanilla sponge with a delicious layer of strawberry jam.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Desiccated coconut (डेसिकेटेट कोकोनट/ सूखे नारियल का बूरा), Refined flour (maida) (मैदा)

Cuisine : British

Course : Desserts

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For more recipes related to Jammy Coconut Sponge checkout Coconut Cheesecake, Coconut Brownie with Ice cream, Cake Bites, DONUTS . You can also find more Desserts recipes like Matar Ki Kheer Fruit Cocktail Custard Hot Fudge Sundae Pista and Caramelized Apple Cup Cakes

Jammy Coconut Sponge

Jammy Coconut Sponge Recipe Card

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Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 16-20 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Jammy Coconut Sponge Recipe

  • Desiccated coconut to sprinkle

  • Refined flour (maida) 2¼ cups

  • Unsalted butter 1½ + for greasing

  • Castor sugar 1¾ cups

  • Eggs 3

  • Baking powder ½ teaspoon

  • Milk 1 tablespoon

  • Vanilla essence 2 teaspoons

  • Strawberry jam

  • Strawberries 250 grams

  • Castor sugar (caster sugar) 1 cup

  • Juice of ½ lemon

Method

Step 1

To make the cake, preheat the oven to 180°C. Grease and line the bottom of a 30 x 20 cm cake tin.

Step 2

Cream together the butter and castor sugar till light and fluffy. Add the eggs, one at a time, and beat well.

Step 3

Sieve together the flour and baking powder and fold well. Add the milk and vanilla essence and mix well into a smooth batter.

Step 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.

Step 5

To make the strawberry jam, mash the strawberries with the castor sugar in a small non-stick pan on heat.

Step 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.

Step 7

Pour the jam all over the cake and level it out with a palette knife. Sprinkle coconut on top and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.