Monday, May 20, 2013

coconut and raspberry sponge

Just like School Dinners!
All I need now is some pink custard and I'll be transported right back to 1980!


Lloyd was just about to go out and start the mammoth task of cutting the grass. I decided I would bake, so asked him what he'd like me to make. He said he fancied coconut, raspberry sponge. So he went out and I searched for a recipe.
It really couldn't be more simple

Ingredients
  • 8 oz butter
  • 8 oz sugar
  • 10 oz SR flour
  • 2 tsp baking powder
  • 4 eggs
  • half a Jar of raspberry jam
  • Pack of Desiccated Coconut
  •  
  • What to do 
  • Preheat the oven to 180ÂșC, gas mark 4, Fan 170. 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. If the mixture starts to separate, add a little flour with the egg. Fold in the remaining flour and the baking powder.
  • Pour the mixture into the tin and level the surface. Bake for 35-40 minutes, until well-risen and golden, and coming away from the sides of the tin.
  • 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.
  • Cut into individual small cakes.
I made my cake in a small ish square cake tin, so it rose a lot and I needed to cook it for about an hour.  Being such a tall cake I actually sliced it in half and put more jam and coconut in the middle then put it back together. It makes a very light moist cake and is delicious!
We were going to make some custard to go with it, but we've run out of milk.

2 comments:

  1. Oh, yum, yum. Jam and Coconut Sponge is one of my absolute favourites, warm from the oven served with custard to begin, then cold next day as a cake, Ann x

    ReplyDelete
    Replies
    1. I have to admit, that we've eaten about half of it already - this will definitely be repeated :)

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