Exploding Bakery Jam Sponge Cake Recipe
Here goes our first shared recipe from our new book Bake It Easy. This cake always reminds us of the time we mischievously climbed through an open window into the school canteen. One day after hours, we – still in our uniforms – discovered a rack filled with freshly made cakes for the day ahead...
We decided to go to town on the jam sponge, but we didn’t get far before feeling a bit sick and very guilty, so we skedaddled. We never got caught, but here’s a confession for our sins. Sorry to those hard working dinner ladies, who provided us with food most days in our misspent youth. This recipe goes out to you. You can also find it in our book Bake It Easy.
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TO MAKE THE CAKE
180g (61/4oz) soft butter180g (61/4oz) caster (superfine)
TO MAKE THE TOPPING
120g (41/4oz) seedless raspberry jam (see page 138 for homemade)
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Preheat the oven to 180°C fan/350°F/Gas 6 and line a 20cm (8in) square tin (see page 11).
To make the sponge, cream the butter and sugar in a stand mixer or a large mixing bowl using a wooden spoon, until light and fluffy.
Add the eggs one by one, mixing well after each addition and scraping down the sides of the mixing bowl.
Sift in the flour, baking powder and salt, then fold in until combined. Scrape the batter into the lined tin and bake for 25–30 minutes, or until the top is golden and springs back when pressed.
Remove from the oven and, still in the tin, spread the jam over the hot cake, then sprinkle over the coconut, making sure to get an even coverage from edge to edge.
Serve warm, school-dinner style, with tinned custard, or leave to cool and serve in slices with a cup of tea when your gran comes to visit.
NOTES: Any jam will do and it doesn’t have to be seedless. We just wanted to make something school-canteen style.
It’s illegal to serve jam sponge without custard, so don’t break the law!
