Mason Jar Sponge Cakes
- 300 grams soft butter
- 300 grams sugar
- ½ teaspoon vanilla extract
- 4 eggs
- 300 grams Pastry flour
- 1 ½ teaspoons Baking powder
- 120 milliliters milk
- 80 grams Chocolate
- 50 grams Coconut flakes
- Margarine (for the glasses)
- breadcrumbs (for the glasses)
Grease the glasses and sprinkle with breadcrumbs. Preheat the oven to 175°C (approximately 350°F).
Beat the butter until smooth. Gradually stir in the sugar and vanilla extract. Add the eggs one at a time. Mix the flour with the baking powder and stir in gradually alternating the milk with the flour.
Divide the batter into 3 parts. Fold the chopped chocolate into the first 1/3. Fold the coconut into the next 1/3. Leave the last 1/3 as is.
Transfer each batter into the glass jars. Place the jars in the oven and bake for 45 minutes. Allow to cool in the glass and turn out of the jars.
Decorate the cake with flavored cream (i.e with vanilla sugar, grated coconut, cassis liqueur) and/or fresh fruit.