Coconut and Jam Sponge Cake Slices

When I was little, I used to love those little slices of cake, that were covered in jam and sprinkled with coconut. Recently I have tried to find out what they were called, as I remember they used to have a specific name for them, but no one has been able to answer my question! Therefore, for the purpose of this blog, they have now adopted the rather simplistic name of 'Coconut and Jam Sponge Cake Slices' ...catchy ey?!

Anyway, this is a very simple recipe for a traditional classic cake. Hence, I have decided that it will be the prefect sweet treat to take into school for the lovely ladies this week. 

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Ingredients


(I used my roasting tin 23cm square, makes 16 BIG cakey cubes)

8oz Butter
8oz Caster Sugar
10oz Self Raising Flour
2tsp Baking Powder
2tsp Vanilla Extract
4 Eggs
4tbsp Milk
4-6tbsp Jam (I used raspberry)
A good sprinkling of Dessicated Coconut

1. Preheat the oven to 160degreesC and line the base of your cake tin.

2. Place the butter and sugar into a large mixing bowl and cream until soft and smooth.

3. Sift in the flour and baking powder and mix with a wooden spoon.

4. In a jug, beat the eggs, add the milk and drop in the vanilla extract. Pour into the dry ingredients and stir thoroughly until it resembles a smooth cake mix.

5. Pour into the cake tin and place in the oven. Bake for around 45mins or until firm to the touch and golden brown. 

6. Allow to cool in the tin for around 15mins then remove and place on a wire rack. Allow to cool completely.

7. When the cake is completely cool, evenly spread the jam all over the top of the sponge.

8. Scatter/sprinkle on the dessicated coconut to give a snowy effect. Make sure all of the jam is covered in coconut.

9. Cut into around 25 squares.

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This has to be one of my favourite, simple, child friendly cakes! The sponge is super soft and crumbly, the jam smooth and sweet and the coconut is fab at adding a different texture and a creamy after taste. Simply made, simply yummy! This recipe is so simple, that to not try it would be a travesty.

The important bit is making sure you get the right ratio of sponge : jam : coconut so that when you cut your cubes, you can see the lovely different layers. Maybe that's one thing I would improve if I were to do it again - less sponge, although Andy wolfed it down, so don't think he particularly minded!!

Bon Appetit!!

Lemon Drizzle Cake

I've got to be honest, I've never really been a fan of lemon cake. Bit over rated I think. If ever I go to a cafe/coffee shop and I see lemon cakes/muffins I always feel a little sad for them, because up against chocolate or carrot cake, lemon just does not even get a look in...I don't even consider it as an option. However, people can change their minds (and also my flatmate LOVES any sweet thing lemon flavoured) so I thought I would give the humble lemon drizzle cake another shot. After all, it has never done anything to harm me! (Plus, I was thinking of options to take to school...so if I am still not over keen, the lovely ladies at work can enjoy it!)

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Ingredients

Makes 25 squared pieces - I used my 23cm square roasting tin

3 Lemons (Rind and Juice)
8oz Butter
8oz Caster Sugar
6oz Granulated Sugar
10oz Self Raising Flour
2 tsp Baking Powder
4 Eggs
4 tbsp Milk

1. Pre heat the oven to 140degrees C and line your cake tin with baking paper.

2. Sift the flour, and baking powder into a large mixing bowl.

3. Add the butter and caster sugar and mix until light and fluffy.

4. Break in the eggs, pour in the milk and stir until the mixture resembles cake mix.

5. Grate the lemons and put all 3 of the rinds into the cake mix.

6. Pour into your cake tin and bake in the oven for 45mins or until firm to the touch, golden in colour and clean when prodded with a knife. 

7. Remove from the oven and allow to cool for 20mins.

8. Remove from the baking tin and place on a wire rack.

9. Mix the granulated sugar with the juice of all 3 lemons until it has the consistency of a runny paste. 

10. Whilst the cake is still warm, spread the lemon paste over the top of the cake generously. The sponge will absorb the lemon juice and will leave a crunchy lemon topping on the top of the cake.

11. Allow the cake to rest for about 1hour so that the top has enough time to harden and then cut into cubed slices.

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So the verdict? As a cake, it was lovely and soft, crumbly and the change of texture with the crunchy topping was scrummy (might experiment with this and adapt it to another cake) BUT, lemon cake is still not for me...would much rather something more sickly. However, my flatmate LOVED it as did the girls at school. 

These were the 5 pieces that I didn't take to school. I forgot to take a photo of the whole cake, but I think you can kind of get the picture from these pictures.

As you can see, it was very crumbly which meant it was super light. The crystallised crunchy sugar topping was the best bit! So yeah, I wouldn't make it again for me and Andy (he wasn't fussed either) but could definitely be a potential for a school fete or something. 

Bon Appetit!!