Friday, 2 January 2015

Jelly cakes

Strawberry & Lime Jelly Cakes


  • 6 Eggs
  • 2 different flavours of jelly crystals
  • 55g Self raising flour
  • 55g corn flour
  • 80g plain flour
  • 160g sugar
  • 11/2 cups of desiccated coconuts


  1. Preheat the oven to 180c.
  2. Prepare the jelly and leave in the fridge to be like unbeaten egg white consistency.
  3. Add the eggs in to a mixing bowl and beat 8 min on high speed.
  4. Next add sugar little by little and mix on high speed until thick and pale in colour.
  5. Add flours and mix on speed one or use a spatula to fold the flours in to the eggs.
  6. Grease a 9x9 inch cake pan or a Leamington tray and spread evenly.
  7. Bake on 180c about 20-30 min.
  8. Transfer the cake on to wire rack and cover with a baking paper and leave to cool down.
  9. Cut the cake in to squares and dip in the jelly and cover with coconut.
  10. Serve with cream or ice cream.
  11. If you like can cut in to half and sandwich with cream and serve with ice cream.

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