OLD SCHOOL Jam & Coconut Sponge British Classic

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor, while margarine is often less expensive.

unsweetened shredded coconut

🥗Healthier: toasted coconut

💰Cheaper: desiccated coconut

Toasted coconut adds flavor, while desiccated coconut is a more affordable option.

Cream together butter and sugar until light and fluffy for about 1 minute.

Add 1 teaspoon of vanilla extract and mix briefly.

Add eggs one at a time, mixing well after each addition.

Add a pinch of salt and mix it in.

Gradually add self-raising flour while mixing on a slow speed to avoid flour flying everywhere.

Add a couple of tablespoons of milk and scrape down the bowl to incorporate all ingredients.

Pour the batter into a greased 11x7 inch baking tin.

Preheat the air fryer oven to 160°C (320°F).

Bake in the air fryer for about 15-20 minutes, checking with a skewer for doneness.

If the skewer comes out wet, continue baking in 2-minute increments until done.

Once baked, let the sponge cool for a minute before flipping it over onto a board.

Trim the top of the sponge if it has risen too much, then flip it over to use the bottom as the top.

Spread a layer of raspberry jam over the top of the sponge.

Sprinkle shredded coconut generously over the jam.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens