Pink Jelly Cakes

INGREDIENTS
Vanilla Cake
125g (1/2 block) Fairy
margarine, chopped, at room
temperature
165g (¾ cup) caster sugar
1 tsp. vanilla extract
2 eggs, at room temperature
125ml (½ cup) milk
200g (1 1/3 cups) self-raising
flour
95g (1¼ cups) shredded
coconut
80g (1 cup) desiccated
coconut
160g (½ cup) raspberry jam
Raspberry Jelly
85g packet raspberry jelly
crystals
250ml (1 cup) boiling water
125ml (1/2 cup) cold water
Vanilla Cream Filling
180g Fairy margarine,
chopped, at room
temperature
2 tsp vanilla extract
330g (2¾ cups) icing sugar
mixture
1 tbsp milk
PAGE 60
PINK JELLY CAKES
PAGE 61
Prep Time: 1 hour Cook Time: 25 mins Serves: 4
RECIPES
METHOD
Vanilla Cake
1. Preheat oven 180°C/ 160°C (fan forced) and
grease a 20cm x 30cm lamington pan. Line base
and sides with baking paper, extending paper
3cm above pan edges.
2. To make cake, beat Fairy Margarine, sugar and
vanilla in a large bowl of an electric mixer until
light and fluffy. Beat in eggs, one at a time,
until combined. Mixture may look curdled at
this stage.
3. Add milk and sifted flour, in two batches,
folding until combined. Spoon into prepared
pan. Smooth over top.
4. Cook 25 minutes, or until lightly golden and
a skewer inserted into the centre comes out
clean. Remove. Stand in pan 10 minutes.
Transfer to a wire rack to cool.
Raspberry Jelly
1. Meanwhile, dissolve jelly crystals in boiling
water, in a shallow dish. Stir in cold water.
Refrigerate until jelly starts to set around the
edge.
Vanilla Cream Filling
1. Beat Fairy Margarine and vanilla in same, clean
bowl of electric mixer until pale and creamy.
Gradually add sifted sugar, beating until
combined. Beat in milk, until smooth. Transfer
to a piping bag fitted with a 9mm plain nozzle.
To Assemble
1. Cut cake into 24 equal squares (approx. 5cm
squares). One at a time, dip cakes into jelly,
allowing excess to drip away. Roll in combined
coconuts. Transfer to a wire rack. Refrigerate
for about 1 hour, or until set.
2. Cut cakes in half. Spread one half with jam (1
tsp each). Pipe filling onto the other half and
sandwich together. Repeat with remaining
cakes, jam and filling
TIP • Filled cakes will last for up to two days in the fridge

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