This super tasty sponge cake is a quick and delightful dessert that will leave you amazed by its light and fluffy texture. With a simple preparation process and a delicious apricot jam and coconut flakes topping, this cake is perfect for any occasion. Whether you’re looking for a sweet snack or a dessert to impress your guests, this cake will not disappoint.
Preparation Time:
- Total Preparation Time: 20 minutes
- Baking Time: 10 minutes
- Cooling and Assembling Time: 15 minutes
- Total Time: 45 minutes
- Servings: 8
Ingredients:
Main Ingredients:
- 4 large eggs
- Apricot jam (about 1/2 cup | 120g)
- Coconut flakes (about 1/4 cup | 20g)
- A pinch of salt
- 8g vanilla sugar (about 1 tablespoon)
- 100g granulated sugar (about 1/2 cup)
- 3 tablespoons vegetable oil
- 100g all-purpose flour (about 3/4 cup)
- 50g cornstarch (about 1/3 cup)
- 8g baking powder (about 1 1/2 teaspoons)
Directions:
1. Prepare the Batter
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Beat the Eggs: In a large mixing bowl, beat 4 eggs with a pinch of salt until frothy.
- Add Sugars: Add 8g vanilla sugar and 100g granulated sugar. Continue to beat until the mixture is light and fluffy.
- Add Oil: Gradually add 3 tablespoons of vegetable oil while mixing.
- Sift Dry Ingredients: In a separate bowl, sift together 100g flour, 50g cornstarch, and 8g baking powder.
- Fold Dry Ingredients: Gradually fold the dry ingredients into the egg mixture in three batches. Mix gently from bottom to top to maintain the fluffiness.
2. Bake the Cake
- Pour Batter: Pour the batter into a greased and floured baking pan.
- Bake: Bake in the preheated oven for approximately 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and let it cool completely.
3. Assemble the Cake
- Spread Jam: Once the cake has cooled, spread a generous layer of apricot jam (about 1/2 cup | 120g) over the top.
- Sprinkle Coconut: Sprinkle coconut flakes (about 1/4 cup | 20g) over the jam, covering it completely.
4. Serve
- Slice and Serve: Slice the cake into portions and serve. Enjoy your light and fluffy Apricot Jam and Coconut Sponge Cake!
Serving Suggestions:
- With Whipped Cream: Serve with a dollop of whipped cream.
- With Ice Cream: Pair with a scoop of vanilla ice cream.
- With Beverages: Enjoy with a cup of tea or coffee for a delightful treat.
Cooking Tips:
- Maintain Fluffiness: Be gentle when folding the dry ingredients into the egg mixture to maintain the cake’s fluffiness.
- Cooling Time: Ensure the cake is completely cool before spreading the jam to prevent it from becoming soggy.
- Pan Preparation: Grease and flour the baking pan well to prevent the cake from sticking.
Nutritional Benefits:
- Eggs: Provide protein and essential vitamins.
- Apricot Jam: Rich in antioxidants and vitamins.
- Coconut Flakes: Add fiber and healthy fats.
Dietary Information:
- Vegetarian: This cake is suitable for a vegetarian diet.
- Dairy-Free Option: Substitute the butter with a dairy-free alternative if needed.
- Gluten-Free Option: Use gluten-free flour and cornstarch to make this cake gluten-free.
Nutritional Facts (Per Serving):
- Calories: 200 kcal
- Protein: 4g
- Fat: 8g
- Carbohydrates: 28g
- Fiber: 1g
- Sugars: 16g
Storage:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The cake can be frozen (without the jam and coconut topping) for up to 1 month. Thaw and add the toppings before serving.
Why You’ll Love This Recipe:
- Quick and Easy: This recipe is simple to make and perfect for quick dessert cravings.
- Delicious Flavor: The combination of apricot jam and coconut flakes adds a unique and delightful flavor.
- Versatile: Can be enjoyed as a dessert or a sweet snack with various toppings.
Conclusion: This super tasty sponge cake is a fantastic dessert that’s quick to prepare and incredibly delicious. The light and fluffy texture combined with the sweet apricot jam and coconut flakes make it a perfect treat for any occasion. Whether you’re serving it to guests or enjoying it yourself, this cake is sure to impress. Happy baking!
Frequently Asked Questions:
- Can I use a different type of jam?
- Yes, you can substitute apricot jam with any fruit jam of your choice.
- What size baking pan should I use?
- A standard 9-inch round or square baking pan works well for this recipe.
- Can I add other toppings to the cake?
- Absolutely! You can add nuts, chocolate chips, or even a drizzle of icing.
- How do I make the cake gluten-free?
- Use gluten-free flour and cornstarch to make this cake gluten-free.
- Is this cake suitable for a dairy-free diet?
- Yes, simply substitute any dairy ingredients with dairy-free alternatives.
- Can I double the recipe?
- Yes, you can double the ingredients to make a larger cake, but be sure to adjust the baking time accordingly.
- How do I prevent the cake from sticking to the pan?
- Grease and flour the pan thoroughly before pouring in the batter.
- Can I use shredded coconut instead of flakes?
- Yes, shredded coconut can be used instead of flakes.
- How do I store the cake?
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Can I bake the cake ahead of time?
- Yes, you can bake the cake a day in advance and add the toppings before serving.