A lovely dessert that has grown to be a cherished part of our baking repertoire is the jam and coconut sponge Recipe from Mary Berry.
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What Is Mary Berry Jam And Coconut Sponge Cake Recipe?
This delicate, fluffy jam and coconut sponge Recipe Mary Berry, crowned with a layer of sugary jam and sprinkled with desiccated coconut, combines the comfort of homemade baking with the grace and precision that characterize Mary Berry’s creations.
What Does Mary Berry Jam And Coconut Sponge Cake Recipe Taste Like?
Although the sponge cake might taste a little like eggs, this should not occur if you beat it for a long enough amount of time—at least 10 minutes. The sponge works best as a foundation for other cakes to which frosting, fillings, and other ingredients are added.
Why You’ll Love Mary Berry Jam And Coconut Sponge Cake Recipe?
- This jam and coconut sponge cake Mary berry is a delicious combination of chewy coconut, sweet jam, and buttery sponge, three of the most popular baking flavors.
- This sponge’s taste will appeal to a wide audience, and its built-in portion control makes it perfect for both grand occasions and informal teas.
What is The Best Mary Berry Jam And Coconut Sponge Cake Recipe?
With its comforting aromas, the Best Mary Berry Jam and Coconut Sponge Cake Recipe brings you back to your childhood. It’s the ideal treat to make any day happier, whether it’s for afternoon tea, a family get-together, or both.
Ingredients Required For Mary Berry Jam And Coconut Sponge Cake Recipe
The key ingredients of jam and coconut sponge cake Mary Berry include unsalted butter, caster sugar, large eggs, self-raising flour, baking powder, milk, desiccated coconut, raspberry or strawberry jam, and icing sugar.
How To Make Jam And Coconut Sponge Mary Berry?
- The first step is to heat the oven. Turn it up to 180°C (350°F, Gas Mark 4).
- Grease and line a rectangular baking pan, about 30 by 23 cm, with parchment paper.
- Combine sugar and butter. Beat in the eggs one at a time.
- Add the baking powder and remaining flour and sieve.
- Gently mix in the milk and desiccated coconut when the batter is smooth.
- After transferring the batter to the lined pan, bake the sponge.
- Evenly cover the cake with jam while it’s still warm from the oven.
- Allow the mixture to cool in the tin.
How To Serve Jam And Coconut Sponge Mary Berry?
Once the coconut and jam sponge Mary Berry has cooled, cut it into pieces or rectangles and arrange it on a nice platter. If desired, lightly dust with powdered sugar to create a decorative effect. This cake is best served room temperature, so it’s a great treat after dinner or as an afternoon tea complement.
What To Serve With Jam And Coconut Sponge Mary Berry?
With its sweet and tropical flavors, this Jam and Coconut Sponge Mary Berry goes well with many different types of sides. The lightness of the sponge can be counterbalanced with an opulent richness from a dollop of clotted or softly whipped cream on the side. A scoop of crème fraîche or Greek yogurt works well for a somewhat tart contrast.
Regarding beverages, the taste of the Mary Berry Jam and Coconut Sponge Cake Recipe go well when served with a steaming cup of tea, whether it’s English Breakfast or Earl Grey, creating the perfect setting for a traditional British tea party.
Read More: Mary Berry Egg Custard Tart Recipe
Jam And Coconut Sponge Mary Berry Variations
- Pick your favorite jam flavor; lemon curd, strawberry, apricot, or raspberry would all be delicious.
- To make a version without coconut, use roasted almonds or sifted powdered sugar in place of the coconut topping.
- For added taste, mix together a small amount of almond, vanilla, or lemon extract with the sponge batter.
- To make this cake gluten-free, use flour that is free of gluten.
Pro Tips To Make Perfect Mary Berry Jam And Coconut Sponge
- The night before you need it, bake your sponge. After it cools, leave it in the greaseproof paper, arrange it on a wire rack, and store it in an airtight bag. In the morning, decorate with sprinkles and icing.
- If your jam begins to drag crumbs along as it spreads, don’t worry too much. No one will even notice when you add your coconut.
How To Store Leftover Mary Berry Jam And Coconut Sponge?
The cake can be kept for up to three days at room temperature in an airtight container. You can store it in the refrigerator for up to five days, but doing so might slightly change the texture. For up to a month, this cake can also be frozen without the jam and coconut topping, well-wrapped in foil and cling film. Before incorporating the jam and coconut topping, let it thaw at room temperature.
Mary Berry Jam And Coconut Sponge Cake
Coconut And Jam Sponge Mary Berry Ingredients
- Unsalted butter, softened: 225 grams
- Caster sugar: 225 grams
- Large eggs: 4
- Self-raising flour: 225 grams
- Baking powder: 1 tsp
- Milk: 2 tbsp
- Desiccated coconut: 100 grams
- Raspberry or strawberry jam: 4 tbsp
- Icing sugar: for dusting (optional)
Coconut And Jam Sponge Mary Berry Instructions
Step 1: Set the oven’s temperature to 180°C (350°F, Gas Mark 4). Grease and use parchment paper to line a rectangle baking pan that measures about 30 cm by 23 cm.
Step 2: Whip the softened butter and caster sugar in a sizable mixing basin until they are light and fluffy.
Step 3: Beat in the eggs one at a time, making sure to add a spoonful of flour between each to avoid curdling.
Step 4: Sieve in the remaining flour and baking powder. Once the batter is smooth, gently fold in the milk and desiccated coconut.
Step 5: A skewer inserted into the center should come out clean after 25 to 30 minutes of baking.
Step 6: Add the coconut and jam: While the cake is still warm from the oven, evenly pour the jam on top.
Jam And Coconut Sponge Recipe Mary Berry Nutrition Facts
- Calories: 400 kcal
- Protein: 6 grams
- Fat: 22 grams
- Fiber: 2 grams
- Sodium: 150 mg
- Sugar: 30 grams
- Carbohydrates: 45 grams
- Cholesterol: 120 mg
- Saturated Fat: 12 grams
- Unsaturated Fat: 3.5 grams
- Trans Fat: 1 grams
NOTES
- Nutrition values are an estimate only.
Why Is A Sponge Cake Tough?
Avoid overmixing your blender. If you overmix your flour, that could be the reason why your cake turns out rough. Since flour gives baked recipes structure, it is the basis for them.
My Sponge Cake Isn't Baking; Why Is That?
The most frequent cause is when the cake hasn’t set up and baked through because the oven door was opened too soon. If there are too many components or too much liquid added, the mixture may be overly soft. If you use too many raising agents, the cake may rise too quickly and collapse in on itself.
Can You Freeze Jam Sponge Cake?
The good news is that most homemade baked goods freeze nicely. You can ensure that your sweet delights taste as excellent frozen as they did the day you created them by adhering to a few important recommendations. Make sure your jam and coconut sponge cake Mary Berry cools completely before freezing after baking.
How Should Jam Be Placed In Between Cake Layers?
On a cake plate, place one upside-down (flat bottom up) cake layer. Cover this layer of cake with the jam or Strawberry Cupcake Filling, being careful not to cover the sides. Place the top side of the second layer on top of the filling.
How To Soften Jam For Cake?
A small piece of advice is to put jam on a nonstick skillet, add one tablespoon of water, and simmer over low heat for two minutes without scorching it. Once it has reached room temperature, you can use it.
Conclusion
With this jam and coconut sponge Recipe Mary Berry, the ordinary sponge cake is elevated to a delicious treat fit for any afternoon tea spread. Its foundation is a light, wet sponge created using Mary’s time-tested technique. The layers of sweet jam layered between the sponge, however, are what really make this cake unique and offer little bursts of fruity taste all throughout.
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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