By Parrott Street Catering
Jam & Coconut Sponge
7 steps
Prep:20minCook:40min
Another take on our now-famous school cake recipe… This time we’ve gone for the jam and coconut school cake version. Just as delicious, with or without the pink custard accompaniment! Cal 298
Updated at: Mon, 19 Aug 2024 11:30:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories490.9 kcal (25%)
Total Fat26.2 g (37%)
Carbs58.7 g (23%)
Sugars36.1 g (40%)
Protein5.4 g (11%)
Sodium490.9 mg (25%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and a 9"x12" inch baking tin with greaseproof paper. Set aside.
Step 2
In a large bowl, cream together the margarine and sugar until light and fluffy.
Step 3
Add the eggs one at time, ensuring each is mixed through before adding the next.
Step 4
Sift in the flour and gently fold to create a batter.
Step 5
Transfer the batter to your pre-lined tin and bake in your pre-heated oven for 30-40 minutes until risen, golden and a skewer inserted comes out clean.
Step 6
Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Step 7
Once your cake has cooled completely; warm your jam for about 20 seconds in a microwave (this isn't essential but it does make it easier to spread). Spread your jam over the top of your cake, being careful to get right into the corners and edges. Sprinkle your coconut over the top of your jam to finish.
