These cakes are probably considered a little old-fashioned, but whenever I make them people get pretty excited. They can be made as a large slab cake and cut into squares like lamingtons, but I prefer making them in little rounded cake tins. You can use whatever colour jelly you like – pink is traditional, but I’ve done red and green for Christmas, grand final footy colours etc. Whatever takes your fancy. If I need white, I dip those cakes in thin glace icing. So technically not jelly cakes, but no one has complained so far.
Cake
125 grams butter, softened
½ teaspoon vanilla extract
¾ cup / 165 grams sugar
3 eggs
2 cups / 300 grams self raising flour
¼ cup / 60 mls milk
Decoration
Packet of jelly
Coconut
Whipped cream
Method
- Preheat oven to 180 degrees C and grease small round-bottomed cake trays.
- Cream the butter and sugar together in a large bowl, and add eggs one a t a time. Add remaining ingredients and mix well.
- Spoon the batter into the cases – I use a small ice cream scoop for this so that they are all the same size.
- Place in the oven and bake for about 20 minutes. When they are done turn them out onto a wire rack and allow to cool.
- Prepare the jelly as per the instructions and leave in the fridge to partially set – you want it to be the consistency of eggwhite.
- Tip some coconut into a shallow bowl, line the cakes up and you are ready to go. Dip each cake in the jelly, shake off excess and dip in coconut. Allow the jelly coating to set.
- Cut a small slit in the top of each cake. Place a star nozzle in a piping bag and fill each slit with a generous amount of cream. Refrigerate until ready to eat.
