A simple and delicious sponge cake with swirls of strawberry jam through it, delicious warm with custard
Duration :
Servings : 8
Calories : 314kcal
Equipment
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mixing bowl
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cake liners
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large oval slow cooker
Ingredients
- 300 g self raising flour
- Pinch of salt
- 250 ml milk
- 60 ml veg oil I used sunflower
- 1 egg
- 100 g caster sugar
- Strawberry jam or use different flavours of jam
- 100 g chopped glace cherries optional
Instructions
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Put the flour and salt in a large bowl.
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Mix the milk, egg, oil and sugar together in another bowl.
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Pour the milk mixture into the dry ingredients and mix gently.
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Put half the mixture in your prepared (greased, lined) slow cooker bowl.
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Drop on some spoonfuls of jam.
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Top with the rest of the cake batter, then add more spoonfuls of jam on top.
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Swirl the jam around with a knife to achieve a pretty effect.
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Cook on high with a tea towel under the lid to stop moisture dripping on top. Cook for approx 1.5 hours to 2 hours on high, then check if it is cooked through using a skewer in the deepest part of the cake. If needed cook for another half an hour then check again, repeat as needed.
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Turn the cake out onto a rack to cool, or serve it warm right from the pot, with custard or ice cream!
Notes
Optional:
Add cherries.
All kinds of jam work well – strawberry, raspberry, plum, blueberry, whatever you like!
Try it with Nutella, Biscoff or chocolate spread swirled through
Cooking time:In my slow cooker this took. 2-3 hrs approx on high, but mine cooks slowly. Yours may take less, check from about 1.5 hrs and remove the pot when a skewer comes out clean.
Nutrition
Calories: 314kcal | Carbohydrates: 50g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 22mg | Potassium: 86mg | Fiber: 1g | Sugar: 20g | Vitamin A: 80IU | Calcium: 44mg | Iron: 0.4mg
