OLD SCHOOL DINNERS JAM AND COCONUT SPONGE

Our School Dinners Jam and Coconut Sponge is a Vegan take on a retro traybake, that is still a very popular family favourite today. This bake dates back to the 60s, 70s, and 80s British school dinners. It is perfect for afternoon tea, tea time, picnics, parties and lunch boxes.

It is so easy and quick to prepare with every day store-cupboard ingredients – despite being an egg-free and dairy-free vanilla sponge you won’t need any fussy ingredients. Also, if you are a home-baker then you’ll likely already have the ingredients for this quick and easy vegan cake.

We have included an easy vegan custard recipe that is perfect with our sponge cake down below in the recipe notes.

INGREDIENTS

• 225 grams self-raising flour [or plain or all purpose flour with an extra ½ teaspoon of baking powder, and ¼ teaspoon of bicarbonate of soda [baking soda] and a few pinches of salt]
• 2 teaspoons baking powder
• 175 grams caster sugar [or granulated]
• 6 tablespoons vegetable oil [such as rapeseed or sunflower oil]
• 1 teaspoon vanilla extract
• 225 millilitres water

JAM AND COCONUT TOPPING:

• 8 tablespoons fruit jam [give the jam a good mix with a spoon so it’s easier to spread]
• 4 tablespoons desiccated coconut [use more if required

INSTRUCTIONS

PREPARE THE SPONGE:

• Preheat oven to 160 Fan, 180 Celsius, 350 Fahrenheit, Gas 4.
• Grease the pan with a little oil, and line with baking paper.
• Sift the flour and baking powder into a mixing bowl, and mix through the sugar.225 grams self-raising flour,2 teaspoons baking powder,175 grams caster sugar
• Pour the oil, vanilla, and water into the mixing bowl, and mix everything to a smooth batter.6 tablespoons vegetable oil,1 teaspoon vanilla extract,225 millilitres water
• Scoop the cake batter into the baking dish.A spatula is useful as it helps scrape all the batter off the bowl.
• Place the baking dish on the middle shelf of the oven.
• Bake for 25-30 minutes. Check how its going after 25 minutes, its ready when risen, firm, lightly golden, and a skewer inserted comes out clean.
• Leave the cake for about 15 minutes to cool in the pan and then carefully remove to cool on a cooling rack.Once cool carefully peel away the baking paper.
• Once cool finish the traybake by adding the topping.

JAM AND COCONUT TOPPING:

• Stir your jam with a cutlery tablespoon to loosen it up and make it easier to spread.Spread the jam over the top of the cake.8 tablespoons fruit jam
• Sprinkle the coconut over the jam, using more coconut if necessary to nicely cover.4 tablespoons desiccated coconut
• Slice the cake into 12 pieces.

NOTES

• Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
• Store jam sponge in a covered airtight container for up to 5 days in a cool, dry place. The container can also be placed in the fridge.
• Un-decorated sponge can be frozen, well wrapped, for 3-4 months. Defrost at room temperature, with wrappings removed. Once at room temperature toppings can be added.
• For a water icing topping with sprinkles: Mix about 250 grams [9oz] of icing sugar with about 9 teaspoons of water, adjusting the quantities if necessary, until you have a thick spreadable water icing. Cover the entire cake with the icing spreading it out. Scatter cake sprinkles over.
• For a lemon traybake: add some grated lemon zest to the sponge mix. Use lemon juice to prepare the water icing topping instead of the water. Decorate with sprinkles or more lemon zest.
•  Vegan custard recipe: this can be ready in under 20 minutes and used to compliment all your favourite vegan puddings.Serves 3-4Ingredients:– 2 tablespoons of custard powder- 2-3 tablespoons of granulated sugar or any sugar, syrup or sweetener of choice- 400-500 ml (2 cups) of plant-based milk. (The amount depends on whether you prefer a thin or thicker custard).Method:1. Mix the custard powder and sugar together in a medium saucepan.2. Add a few tablespoons of milk and mix thoroughly to a smooth paste.3. Over a medium heat slowly add the rest of the milk to the paste, whisking with a wooden spoon or fork to avoid lumps.4. Bring to a gently boil, stirring all the time.When simmering turn heat to low.  5. Cook and stir for a minute or two. If the custard is too thick just add a little extra milk and stir. 6. If its too thin then simmer for a bit longer to thicken up. 7. Stir all the time to avoid burning or sticking to the pot. Serve immediately or cover the surface with a piece of parchment paper to try avoid a skin forming. 8. If a skin does form just whisk it into the custard. 9. If you leave your custard and it becomes too thick just use a fork or whisk and mix through some extra milk to thin. 10. Gently reheat if necessary.

NUTRITION

Calories: 234kcal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 39mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg