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School Dinnner Style Jam and Coconut Sponge

We all remember this from school days

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Yields12 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
 8 oz butter
 8 oz sugar
 10 oz self raising flour
 2 tspn baking powder
 4 eggs
 Jar of Red jam - it MUST be red -it's the rules
 Pack of Desiccated Coconut - be as generous as you like
1

Preheat the oven to 180c

2

Grease and line a roasting tin with greaseproof paper.

3

Cream the butter and sugar together until light and fluffy

4

Add the eggs one at a time beating well with each egg

5

Fold in the flour and the baking powder.

6

Pour the mixture into the tin and level the surface.

7

Bake for 35-40 minutes, until well-risen and golden

8

Turn the cake out of the tin and allow to cool on a wire rack.

9

Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut.

10

Cut into individual squares

11

Serve with custard

Ingredients

 8 oz butter
 8 oz sugar
 10 oz self raising flour
 2 tspn baking powder
 4 eggs
 Jar of Red jam - it MUST be red -it's the rules
 Pack of Desiccated Coconut - be as generous as you like

Directions

1

Preheat the oven to 180c

2

Grease and line a roasting tin with greaseproof paper.

3

Cream the butter and sugar together until light and fluffy

4

Add the eggs one at a time beating well with each egg

5

Fold in the flour and the baking powder.

6

Pour the mixture into the tin and level the surface.

7

Bake for 35-40 minutes, until well-risen and golden

8

Turn the cake out of the tin and allow to cool on a wire rack.

9

Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut.

10

Cut into individual squares

11

Serve with custard

School Dinnner Style Jam and Coconut Sponge

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