Jam And Coconut Sponge Recipe

Fluffy Jam and Coconut Sponge Recipe That Melts in Your Mouth

Mouthwatering memories of grandma’s kitchen dance through my mind whenever I think about this classic jam and coconut sponge recipe.

Sweet aromas instantly transport me back to childhood afternoons.

My family cherished these soft, delicate slices that sparkled with vibrant raspberry jam.

Tender crumbs melted effortlessly, revealing layers of tropical coconut goodness.

Baking this treat feels like wrapping yourself in a warm, comforting embrace.

Simplicity meets pure deliciousness in every single bite.

You will fall in love with this incredibly easy dessert that promises pure happiness.

Why Mary Berry Jam And Coconut Sponge Stands Out

Why Mary Berry Jam And Coconut Sponge Stands Out
  • Bake with Ease: This jam and coconut sponge recipe offers a simple method perfect for bakers of all skill levels, from beginners to experienced home cooks.
  • Quick Family Treat: Minimal ingredients and straightforward steps make this dessert an ideal choice for busy families wanting a delightful sweet snack.
  • Versatile Crowd-Pleaser: Suitable for various occasions like afternoon tea, potlucks, school bake sales, or casual weekend gatherings with its classic comforting flavors.
  • No-Fuss Dessert: Requiring basic pantry staples and minimal preparation, this recipe delivers a delicious homemade cake without complicated techniques or specialized equipment.

Mary Berry Jam And Coconut Sponge Ingredient List

Base Ingredients:
  • Margarine: A soft, spreadable fat that helps create a light and tender sponge cake.
  • Sugar: Provides sweetness and helps to create a soft, tender texture in the cake.
  • Eggs: Bind the ingredients together and add richness to the sponge cake.
  • Self-Raising Flour: Ensures the cake rises and creates a soft, fluffy texture.
Filling and Topping:
  • Jam: Adds a sweet, fruity layer that complements the sponge cake.
  • Desiccated Coconut: Provides a nutty, tropical flavor and crunchy texture to the top of the cake.
Baking Essentials:
  • Parchment Paper: Prevents the cake from sticking to the baking tin and makes removal easier.

Steps For Making Mary Berry Jam And Coconut Sponge

Steps For Making Mary Berry Jam And Coconut Sponge

Step 1: Warm Up The Oven

Crank your oven to 180°C (160°C fan) and grab a 9×12 inch baking tin. Line the tin with parchment paper, making sure it covers the bottom and sides completely.

Step 2: Cream Butter And Sugar

In a large mixing bowl, whip the margarine and sugar together until the mixture turns light, airy, and looks like fluffy clouds. Keep beating until the color becomes pale and the texture becomes super smooth.

Step 3: Incorporate Eggs

Crack the eggs into the creamy mixture one at a time. After adding each egg, beat thoroughly to ensure it’s fully blended before adding the next. This helps create a smooth, well-combined batter.

Step 4: Fold In Flour

Gently fold the self-raising flour into the wet ingredients. Use a soft, sweeping motion to incorporate the flour, being careful not to overmix. The goal is a silky, lump-free batter that’s light and airy.

Step 5: Bake The Sponge

Pour the batter into the prepared tin, spreading it evenly. Slide the tin into the preheated oven and bake for 35-40 minutes. Look for a golden-brown top and a firm texture that springs back when lightly touched.

Step 6: Cool The Cake

Remove the sponge from the oven and let it cool completely on a wire rack. This prevents the bottom from becoming soggy and helps the cake set properly.

Step 7: Add Jam And Coconut

Gently warm the jam to make it more spreadable. Evenly spread the jam across the cooled sponge cake. Sprinkle shredded coconut generously over the jam layer, creating a delightful tropical topping.

Tips To Help With Mary Berry Jam And Coconut Sponge

  • Ensure Even Mixing: Cream margarine and sugar thoroughly until pale and fluffy to create a light, airy sponge texture.
  • Gentle Egg Incorporation: Add eggs slowly and beat well after each addition to prevent batter curdling and maintain smooth consistency.
  • Check Baking Doneness: Test cake with a skewer or toothpick; it should come out clean when inserted into the center to confirm complete baking.
  • Room Temperature Ingredients: Use eggs and margarine at room temperature for better blending and more uniform cake texture.
  • Coconut Coating Tip: Lightly toast coconut flakes before sprinkling for enhanced nutty flavor and golden appearance.

New Ideas For Mary Berry Jam And Coconut Sponge

  • Gluten-Free Version: Replace self-raising flour with gluten-free flour blend and add 1 teaspoon baking powder for similar texture.
  • Vegan Alternative: Swap margarine with coconut oil, use egg replacer or mashed banana, and choose plant-based jam without gelatin.
  • Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener, use sugar-free jam, and reduce coconut quantity for fewer calories.
  • Chocolate Coconut Remix: Add cocoa powder to the batter, use chocolate jam, and sprinkle dark chocolate shavings alongside coconut for richer flavor.

What Pairs Nicely With Mary Berry Jam And Coconut Sponge

  • Elevate Sweetness with Tea Pairing: Brew a classic Earl Grey tea to complement the jam and coconut sponge's delicate flavors, with its bergamot notes cutting through the dessert's richness.
  • Create Creamy Contrast: Serve alongside a chilled vanilla custard that provides smooth, cool texture against the warm, soft sponge cake, enhancing the dessert's overall experience.
  • Match Fruity Undertones: Pour a small glass of light raspberry liqueur to echo the jam's sweetness and introduce a sophisticated adult twist to this nostalgic dessert.
  • Enhance Tropical Touch: Prepare a coconut milkshake that amplifies the cake's coconut sprinkle, creating a harmonious flavor connection and refreshing accompaniment.

Storage Tips For Mary Berry Jam And Coconut Sponge

  • Store leftover jam and coconut sponge cake in an airtight container for up to 3 days. Cover the cake loosely with plastic wrap to prevent drying out.
  • Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months to maintain best quality and taste.
  • Remove cake from freezer and let it sit at room temperature for 1-2 hours. Avoid microwaving to prevent moisture loss and texture changes.
  • Warm slightly in a preheated oven at 150C for 5-7 minutes to restore softness and bring back the cake's original moisture and flavor.

FAQ Guide For Mary Berry Jam And Coconut Sponge

  • Can I use butter instead of margarine?

Yes, you can substitute margarine with unsalted butter for the same rich flavor and texture in the sponge cake.

  • How do I know if the sponge is fully baked?

Insert a skewer or toothpick into the center of the cake. If it comes out clean without any wet batter, the cake is done.

  • What type of jam works best for this recipe?

Any sweet berry jam like strawberry, raspberry, or mixed berry will complement the coconut topping perfectly.

  • Is self-raising flour necessary for this recipe?

Yes, self-raising flour helps the sponge rise and creates a light, fluffy texture essential to the cake’s success.

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Jam And Coconut Sponge Recipe

Jam And Coconut Sponge Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 29 reviews

  • Total Time: 45-50 minutes
  • Yield: 8 1x

Description

Indulgent British classic Jam and Coconut Sponge brings nostalgic comfort to dessert tables with its sweet layers of fruity preserve and tropical coconut. Delicate crumb and creamy texture invite sweet memories while promising delightful moments for passionate bakers and dessert enthusiasts.


Ingredients

Scale

Main Ingredients:

  • 280 grams (9.9 ounces) margarine
  • 280 grams (9.9 ounces) caster sugar
  • 5 free-range eggs
  • 280 grams (9.9 ounces) self-raising flour

Filling and Topping:

  • 300 grams (10.6 ounces) jam (strawberry or raspberry)
  • 100 grams (3.5 ounces) desiccated coconut

Instructions

  1. Prepare the oven by heating to 180°C (160°C fan) and line a 9×12-inch baking tin with parchment paper.
  2. Cream margarine and sugar together until the mixture becomes light and airy, achieving a pale, fluffy consistency.
  3. Incorporate eggs into the mixture one at a time, thoroughly mixing after each addition to ensure a smooth incorporation.
  4. Gently fold self-raising flour into the mixture, creating a silky, uniform batter without overmixing.
  5. Transfer the batter to the prepared tin, spreading it evenly to ensure consistent baking.
  6. Bake in the preheated oven for 35-40 minutes, watching for a golden-brown surface and a set texture that springs back when lightly touched.
  7. Remove from the oven and allow the sponge to cool completely on a wire rack, ensuring it reaches room temperature.
  8. Slightly warm the jam to make it more spreadable, then carefully distribute it across the entire surface of the cooled sponge.
  9. Generously sprinkle shredded coconut over the jam layer, creating an even coating that adds texture and flavor to the dessert.

Notes

  • Toast coconut beforehand to enhance its nutty flavor and add extra crunch to the dessert.
  • Replace margarine with unsalted butter for a richer taste and more traditional baking approach.
  • Use gluten-free self-raising flour to make this recipe suitable for those with gluten sensitivities.
  • Consider using low-sugar jam or homemade fruit preserves to reduce overall sugar content and create a more balanced sweetness.
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: British

Nutrition

  • Serving Size: 8
  • Calories: 394kcal
  • Sugar: 34g
  • Sodium: 120mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 75mg
Michael Thompson

Michael Thompson

Founder & Recipe Developer

Expertise

  • Creating single-serving recipes tailored for individuals, small households, or meal preppers
  • Culinary arts with a focus on clean plating and natural styling for food photography
  • Working with fermented ingredients and dairy-based cooking techniques
  • Designing seasonal menus that use fresh, locally sourced produce

Education

Cascade Culinary Institute – Bend, OR

  • Program: Culinary Arts Certificate
  • Focus: Gained hands-on experience in professional kitchens, learning advanced recipe development, seasonal ingredient sourcing, and simple, beautiful food presentation.

ServSafe Food Handler Certification – Portland, OR

  • Program: Food Safety Certification
    Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.

Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.

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