Vanilla Sponge Cake with Coconut & Jam - English School Dinner Cake
Soft vanilla sponge topped with sticky, seedless jam and coated in a layer of desiccated coconut, this cake is the ultimate nostalgic treat. It reminds me of weekends spent with my nan learning how to make cakes and other delicious treats. This is such a simple recipe. Traditionally, this is a thick slab of vanilla cake which is coated in a thin layer of the jam and coconut. But I decided to make them slightly smaller and thinner, to create the perfect dainty addition to afternoon tea or a picnic.
Vanilla Sponge Cake with Coconut & Jam - English School Dinner Cake
Soft vanilla sponge topped with sticky, seedless jam and coated in a layer of desiccated coconut, this cake is the ultimate nostalgic treat. It reminds me of weekends spent with my nan learning how to make cakes and other delicious treats. This is such a simple recipe. Traditionally, this is a thick slab of vanilla cake which is coated in a thin layer of the jam and coconut. But I decided to make them slightly smaller and thinner, to create the perfect dainty addition to afternoon tea or a picnic.
Open in Cookpad AppSteps
- 1
Preheat oven to 160*c Fan Oven/180*c/350*f/Gas Mark 4.
- 2
Grease and line a square baking tin with baking paper.
- 3
Place the self raising flour, margarine, eggs, milk and vanilla paste into an electric mixer, and beat together until light and fluffy, and spoon the mixture into your prepared tin.
- 4
Cook for 45 minutes to an hour checking regularly, or until light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- 5
Once ready, remove from the oven.
- 6
Allow it to sit in the pan for roughly 10 minutes before turning out onto a wired baking tray and allowing it to cool completely.
- 7
Once cooled, using a sharp knife, 'trim' any excess cake to create a flat surface, discarding any extras.
- 8
Turn the cake over, so that the bottom has now become the top, and remove the baking paper.
- 9
Spread a layer of seedless jam on to the cake, making as thick or as thin as you like.
- 10
Finish off with a light sprinkle of desiccated coconut, again to your preference.
- 11
Using a sharp knife, cut the cake into squares, this can be smaller, more dainty bites, or larger and heartier slabs, it's completely up to you!
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