Prepare the Batter:
Preheat the oven to 180°C (350°F).
In a large bowl, beat the eggs with a pinch of salt until frothy.
Add the vanilla sugar and regular sugar, beating until the mixture is light and fluffy.
Gradually mix in the oil.
In a separate bowl, sift together the flour, cornstarch, and baking powder.
Gently fold the dry ingredients into the egg mixture in three batches, ensuring the batter remains fluffy.
Bake the Cake:
Pour the batter into a greased and floured baking pan.
Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely.
Assemble the Cake:
Spread a generous layer of apricot jam over the cooled cake.
Sprinkle coconut flakes over the jam, covering it completely.
Serve:
Slice the cake into portions and serve.
Serving Suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with a cup of tea or coffee for a delightful afternoon treat.
Cooking Tips
Ensure the eggs are at room temperature for better volume when beating.
Fold the dry ingredients gently to keep the batter light and airy.
You can substitute apricot jam with your favorite fruit preserves for a different flavor profile.
Nutritional Benefits
Eggs: Provide high-quality protein and essential vitamins.
Coconut flakes: A good source of healthy fats and fiber.
Apricot jam: Rich in antioxidants and adds natural sweetness.
Dietary Information
Vegetarian: This cake is suitable for a vegetarian diet.
Nut-Free: This recipe does not contain nuts, but check jam and other ingredients for cross-contamination if required.
Nutritional Facts (per serving)
Calories: Approximately 220 kcal
Carbohydrates: 30g
Protein: 4g
Fat: 10g
Fiber: 1g
Storage
Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the cake (without jam and coconut) for up to 1 month. Thaw and add the topping before serving.
Why You’ll Love This Recipe
Quick and Easy: Ready in just 30 minutes, perfect for last-minute dessert needs.
Versatile: You can customize with different jams or toppings.
Light and Fluffy: The sponge cake is airy and melts in your mouth.

Crowd-Pleaser: Appeals to both kids and adults with its delicious flavors.
Conclusion
This Apricot Jam and Coconut Sponge Cake is a delightful, easy-to-make dessert that brings together the classic flavors of apricot and coconut. Its light, airy texture makes it a perfect treat for any occasion, whether you’re serving it at a party or enjoying a quiet afternoon with a cup of tea. The simple ingredients and quick preparation time make it a go-to recipe when you need something sweet and satisfying. Give this recipe a try, and it will surely become one of your favorites!

Frequently Asked Questions
Can I use a different type of jam?
Yes, feel free to use any jam or fruit preserves you prefer.
Can I make this cake gluten-free?
Yes, you can substitute the flour with a gluten-free flour blend.
How can I make the cake more moist?
Adding a bit more oil or using a syrup soak can make the cake moister.
Can I add other toppings to this cake?
Absolutely, fresh fruits, nuts, or chocolate shavings would be great additions.
How long does this cake stay fresh?
It stays fresh for up to 3 days when stored in an airtight container in the refrigerator.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and add the toppings before serving.
What size baking pan should I use?
A standard 9-inch round or square baking pan works well for this recipe.
Is this cake suitable for a vegan diet?
No, but you can experiment with egg substitutes and vegan ingredients to make it vegan.
Can I double the recipe?
Yes, you can double the ingredients and bake in a larger pan, adjusting the baking time accordingly.
What’s the best way to serve this cake?
Serve it with whipped cream or ice cream, and enjoy it with a cup of tea or coffee.

Prepare the Batter:
Preheat the oven to 180°C (350°F).
In a large bowl, beat the eggs with a pinch of salt until frothy.
Add the vanilla sugar and regular sugar, beating until the mixture is light and fluffy.
Gradually mix in the oil.
In a separate bowl, sift together the flour, cornstarch, and baking powder.
Gently fold the dry ingredients into the egg mixture in three batches, ensuring the batter remains fluffy.
Bake the Cake:
Pour the batter into a greased and floured baking pan.
Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely.
Assemble the Cake:
Spread a generous layer of apricot jam over the cooled cake.
Sprinkle coconut flakes over the jam, covering it completely.
Serve:
Slice the cake into portions and serve.
Serving Suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with a cup of tea or coffee for a delightful afternoon treat.
Cooking Tips
Ensure the eggs are at room temperature for better volume when beating.
Fold the dry ingredients gently to keep the batter light and airy.
You can substitute apricot jam with your favorite fruit preserves for a different flavor profile.
Nutritional Benefits
Eggs: Provide high-quality protein and essential vitamins.
Coconut flakes: A good source of healthy fats and fiber.
Apricot jam: Rich in antioxidants and adds natural sweetness.
Dietary Information
Vegetarian: This cake is suitable for a vegetarian diet.
Nut-Free: This recipe does not contain nuts, but check jam and other ingredients for cross-contamination if required.
Nutritional Facts (per serving)
Calories: Approximately 220 kcal
Carbohydrates: 30g
Protein: 4g
Fat: 10g
Fiber: 1g
Storage
Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the cake (without jam and coconut) for up to 1 month. Thaw and add the topping before serving.
Why You’ll Love This Recipe
Quick and Easy: Ready in just 30 minutes, perfect for last-minute dessert needs.
Versatile: You can customize with different jams or toppings.
Light and Fluffy: The sponge cake is airy and melts in your mouth.

Crowd-Pleaser: Appeals to both kids and adults with its delicious flavors.
Conclusion
This Apricot Jam and Coconut Sponge Cake is a delightful, easy-to-make dessert that brings together the classic flavors of apricot and coconut. Its light, airy texture makes it a perfect treat for any occasion, whether you’re serving it at a party or enjoying a quiet afternoon with a cup of tea. The simple ingredients and quick preparation time make it a go-to recipe when you need something sweet and satisfying. Give this recipe a try, and it will surely become one of your favorites!

Frequently Asked Questions
Can I use a different type of jam?
Yes, feel free to use any jam or fruit preserves you prefer.
Can I make this cake gluten-free?
Yes, you can substitute the flour with a gluten-free flour blend.
How can I make the cake more moist?
Adding a bit more oil or using a syrup soak can make the cake moister.
Can I add other toppings to this cake?
Absolutely, fresh fruits, nuts, or chocolate shavings would be great additions.
How long does this cake stay fresh?
It stays fresh for up to 3 days when stored in an airtight container in the refrigerator.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and add the toppings before serving.
What size baking pan should I use?
A standard 9-inch round or square baking pan works well for this recipe.
Is this cake suitable for a vegan diet?
No, but you can experiment with egg substitutes and vegan ingredients to make it vegan.
Can I double the recipe?
Yes, you can double the ingredients and bake in a larger pan, adjusting the baking time accordingly.
What’s the best way to serve this cake?
Serve it with whipped cream or ice cream, and enjoy it with a cup of tea or coffee.