Raspberry and coconut sponge recipe

• 20 March 2020, 5:32pm
• From Spectator Life

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Alexander Larman

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Raspberry and coconut sponge recipe, The Vintage Chef. Credit: Samuel Pollen

Raspberry and coconut sponge

Makes: 12 squares

Takes: 5 minutes

Bakes: 30 minutes

For the sponge

225g butter

225g caster sugar

4 eggs

225g self raising flour

2 teaspoons baking powder

½ teaspoon fine salt

80g desiccated coconut (optional)

½ teaspoon vanilla paste

For the topping

3 tablespoons raspberry jam

3 tablespoons desiccated coconut

1. Preheat the oven to 160°C, and lightly grease a rectangular baking pan approximately 18x30cm.
2. Cream together the butter and caster sugar until fluffy and visibly lighter in colour than before. Weigh the flour, baking powder and salt out. Alternate adding the eggs and flour to the creamed butter mixture until you have added all the eggs and flour, and the mixture is smooth. Fold the coconut through the batter, if using.
3. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 30 minutes, or until the sponge is golden and rises and, when pressed gently with a finger, springs back. Leave to cool.
4. Stir the jam to loosen it, and spread it across the cooled sponge using the back of a spoon or a spatula. Sprinkle with the desiccated coconut.