Old School Cake Recipe Jam And Coconut Jelly Cakes Raspberry Jelly Cake Recipe
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You can also make this as a traditional sponge cake if you wish just change the roasting tin for two sandwich tins and add some jam to the middle of the sandwich.
Recipe lemon ricotta cake. In a large bowl with an electric hand whisk beat the butter and. Grease and line a 23x30cm 9x12 in baking tin with parchment paper. Grease and line a baking tin.
An ultimate allium mix for just 20. Preheat oven to 1800c 1600c mark 4. Plant haylofts magnificent bulbs now for fantastic results in spring 2021.
My favourite well one of them along with butterscotch tart and cornflake tart. Sprinkle the rest of the coconut across the top of the cake. 10mins prep 35mins cook 12 servings choose serving amount select 3 servings 4 servings 5 servings 6 servings 7 servings 8 servings 9 servings 10 servings 11 servings 12 servings 13 servings 14 servings 15 servings 16 servings.
Mix the butter and sugar together until light and fluffy. Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut. Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.
When the cake has cooled slightly spread the top with jam and sprinkle with the remaining coconut. Turn the cake out of the tin and allow to cool on a wire rack. Strangely enough i work in a school at lunch time and our kids dont like anything with coconut cherries blackberries even apple sometimes.
Add the coconut and gently fold in the flour. A light fluffy sponge cake topped with smooth raspberry jam and dessicated coconut. Preheat oven to 180 c 160 fan gas 4.
Another old school classic ive been meaning to make for ages. I made the school dinner cake today and it was amazing. Serve with lashings of hot custard.
Once the cake has fully cooled down make the topping by spreading the raspberry jam evenly across the top of the cake. And most didnt like the pink custard when that was tried. Add the mixture and bake in a moderate oven for 45 mins or until the cake is firm to the touch and golden.
A classic from the old school canteen. My cake did take a little longer to cook in the middle as my tray was slightly smaller30 by 20 and my oven is a bit weak it took maybe around 20 minutes more but it was still so fluffy and soft. Top marks for you.
This school jam and coconut sponge cake is made using a basic sponge mix with some jam and dessicated coconut to decorate.
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