Cardamom Jam Sponge

Name: Cardamom Jam Sponge
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 8-10
Cuisine: Indian
Ingredients: 2 tsp lemon juice; 340 g (12 oz/2¾ cups) self-raising flour; 300 g (10½ oz/1⅓ cups) caster (superfine) sugar; 2 tbsp cornflour (cornstarch); 2 tbsp cornflour (cornstarch); ¾ tsp baking powder; 25 g (¾ oz/scant ¼ cup) full-fat milk powder; 6 green cardamom pods, seeds finely ground; ¼ tsp fine salt; 180 ml (6 fl oz/¾ cup) neutral oil (such as vegetable); 180 ml (6 fl oz/¾ cup) neutral oil (such as vegetable); 1 tbsp vanilla extract; 200 g (7 oz/⅔ cup) seedless raspberry jam (preserves); 3 tbsp desiccated coconut; Vanilla custard, to serve; Fresh raspberries, to serve; 480 ml (16¼ fl oz/scant 2 cups) whole (full-fat) milk, at room-temperature

Preparation info

Serves
8-10

Difficulty
Easy
Ready in
1 hr 5

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

This is reminiscent of the giant trays of steamed sponge pudding served up at school, albeit a slightly more grown-up version. A substantial pinch of cardamom in the sponge batter, as well as raspberry jam (preserves) and a flurry of coconut, gives this old favourite a simple but sensational revamp.

Ingredients

480 ml (16¼ fl oz/scant 2 cups) whole (full-fat) milk, at room-temperature
2

Asia
India
Dessert
Vegetarian
Microwave

Method

Preheat the oven to 180°C/160°C fan/355°F/Gas mark 4. Grease and line a 30 x 20 x 5-cm (12 x 8 x 2-inch) rectangular traybake pan with parchment paper.
In a jug (pitcher), stir together the milk and lemon juice. Allow to stand for 10 min