Under The Covers’ Recipe of the Day – Jam and Coconut Sponge Cake

This is today’s recipe of the day for Sunday 13th October 2019

Jam and Coconut Sponge Cake

Makes 1 Sponge Cake, Prep 10mins, Cook 35mins

225g x Butter

225g x Caster Sugar

4 x Eggs

285g x Self Raising Flour

2tsp x Baking Powder

Strawberry or Raspberry Jam

Desiccated Coconut

Preheat the oven to 180 C / 170 C Fan / Gas 4. Grease and line a roasting tin with greaseproof paper. Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time beating well with each addition. Fold in the flour and the baking powder. Pour the mixture into the roasting tin and level the surface. Bake for 35 to 40 minutes, until well-risen and golden. Turn the cake out of the tin and allow to cool on a wire rack. Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut. Best served with hot custard.