School Cake Recipe Jam And Coconut Raspberry Coconut Bars The Kitchen Magpie

Another old school classic ive been meaning to make for ages.

Vegetables cake recipe in tamil. An ultimate allium mix for just 20. A light fluffy sponge cake topped with smooth raspberry jam and dessicated coconut. 220g butter 220g sugar 4 eggs 220g self raising flour 2 tsp baking powder 200g seedless raspberry jam dessicated coconut.

Preheat your oven to gas mark 4. Fluffy sponge cake smothered in jam and sprinkled with dessicated coconut. A classic from the old school canteen.

Grease and line a 23x30cm 9x12 in baking tin with parchment paper. This recipe will have everyone asking for seconds its a good thing it comes as as a large tray bake. 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. Preheat oven to 1800c 1600c mark 4. Lightly grease and line the base and sides of a 900g 2lb loaf tin with baking parchment.

Once the cake has fully cooled down make the topping by spreading the raspberry jam evenly across the top of the cake. Cut into individual squares i usually cut mine in 18. Serve with lashings of hot custard.

This school jam and coconut sponge cake is made using a basic sponge mix with some jam and dessicated coconut to decorate. For coconut and jam sponge. To be very popular serve while still slightly warm with custard of choice.

Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut. Add the coconut and gently fold in the flour. Top marks for you.

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. Add the mixture and bake in a moderate oven for 45 mins or until the cake is firm to the touch and golden. Mix the butter and sugar together until light and fluffy.

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. In a large bowl with an electric hand whisk beat the butter and. Turn the cake out of the tin and allow to cool on a wire rack.

Sit back and bask in the glow of approval. Preheat oven to 180 c 160 fan gas 4. Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut.

Sprinkle the rest of the coconut across the top of the cake.