Coconut Jam Sponge Cake with Custard

Instructions

1. Preheat your oven to 180°C (350°F). Grease and line an 8×8 inch square baking tin.
2. In a large bowl, cream the softened butter and caster sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gently fold in the self-raising flour alternately with the milk, beginning and ending with the flour.
5. Pour the batter into the prepared baking tin and smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean.
7. Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
8. Once cooled, spread a generous layer of strawberry jam over the top of the cake.
9. Sprinkle the shredded coconut evenly over the jam layer.
10. Cut the cake into 12 equal squares and serve each slice with a serving of warm custard.

Chef’s Tips

• Ensure the butter is at room temperature for easier creaming.
• For added flavor, try using raspberry or apricot jam as an alternative.
• Warm the custard slightly before serving to enhance the experience.

Nutrition (per serving)

Approximate calories: 320, Protein: 4g, Carbs: 45g, Fat: 14g

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