Sponge cake with berry jam and coconut

Sponge cake, final result

Yesterday I finally got a tool for smoothly cutting shortcakes and immediately decided to give it a try. I was keen to put it into good use and picked a rather simple but very tasty sponge cake from my very first culinary notebook. Let me share the recipe with you.


For cake itself:

  • flour - 7 tbsp

  • sugar - 7 tbsp

  • oil - 200 g

  • baking powder - a pack

  • starch - 100 g (optional)

  • milk - 100 ml

  • salt - a pinch

  • eggs - 4 pcs

For filling:

  • jam

  • coconut

  • sweet red dessert wine


  1. Preheat oven to 180 degrees.

  2. Mix oil, salt, sugar and eggs using a blender (or an electric mixer).

  3. In another bowl mix starch, flour and baking powder.

  4. Add these to the mixture in the blender and mix.

  5. Evenly pour everything into a greased pan and bake for 25-30 minutes in the (preheated) oven.

  6. When ready (it needs to spring back when touched) split the cake from the pan, otherwise it may break if you try to split it later.

  7. Cut the cake into 2-3 layers (as you wish).

  8. Apply jam (I put the jam through blender first) on top of the bottom layer and sprinkle with coconut.

  9. Cover with second layer and repeat until you get to the last one.

  10. Use a spoon to pour half a glass of heated wine over the entire surface of the top layer. Sprinkle generously with coconut.

  11. Ready to be served!

P.S. In case you don't have the tool to cut the cake into layers, there are a number of practical ways to deal with it, for example, refer to following video on Youtube.

Sponge cake

Link to original: Бисквитный тортик by Alina Bekh

Leave a comment...