Mary Berry Jam and Coconut Sponge
Mary Berry’s jam and coconut sponge is a traditional British traybake featuring a soft, moist sponge base topped with jam and desiccated coconut. This cake has a nostalgic feel and combines a fluffy sponge with the sweetness of jam and the tropical hint of coconut, making it an irresistible dessert or tea-time treat.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- 200g self-raising flour: Ensures the sponge is light and fluffy.
- 200g caster sugar: Adds sweetness to the cake.
- 200g unsalted butter (softened): Adds moisture and richness to the sponge.
- 4 large eggs: Helps to bind the ingredients and provide structure.
- 1 tsp vanilla extract: Adds a hint of flavor to the sponge.
- 4 tbsp milk: Loosens the batter for a smooth consistency.
- 6 tbsp raspberry or strawberry jam: A sweet and fruity layer.
- 2–3 tbsp desiccated coconut: Provides a light crunch and tropical flavor on top.
Instructions
Step 1: Preheat the oven
Preheat your oven to 180°C (160°C fan) and line an 8×12-inch baking tin with baking paper.
Step 2: Cream the butter and sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and caster sugar until light and fluffy, about 3-5 minutes.
Step 3: Add the eggs and vanilla
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until fully incorporated. If the mixture begins to curdle, add a spoonful of flour to bring it back together.
Step 4: Fold in the flour and milk
Sift the self-raising flour into the bowl and gently fold it into the mixture using a spatula. Add the milk and mix until the batter is smooth and has a soft dropping consistency.
Step 5: Pour the batter into the tin
Pour the batter into the prepared baking tin, spreading it evenly with the spatula.
Step 6: Bake the sponge
Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean and the sponge is golden. Allow the cake to cool in the tin for a few minutes, then transfer it to a wire rack to cool completely.
Step 7: Add the jam and coconut
Once the sponge has cooled, spread a layer of jam evenly over the top of the cake. Sprinkle the desiccated coconut on top, ensuring it covers the jam layer.
Step 8: Slice and serve
Cut the cake into squares or slices and serve. Enjoy with a cup of tea or as a sweet treat for any time of day.