Description
Delightful layers of spongy sweetness paired with vibrant strawberry jelly and whipped cream, reminiscent of childhood fairy tales.
Ingredients
Scale
- 80g butter, softened
- 1/2 cup (110g) caster sugar
- 1 tsp vanilla extract
- 1 egg
- 2/3 cup (160g) milk
- 1 cup (130g) self-raising flour, sifted
- 85g packet strawberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
- 3 1/2 cups (280g) desiccated coconut
- 1 cup (240g) whipped cream
Instructions
- Preheat the oven to 175°C (fan-forced) and lightly grease two 12-hole patty-pan tins.
- Cream the butter and sugar in a large bowl until pale and fluffy, about 3–4 minutes.
- Beat in the egg until fully incorporated.
- Fold in the milk and flour alternately until combined.
- Spoon the batter into the prepared patty-pan holes, filling each just below the top.
- Bake for 15–18 minutes or until lightly golden.
- Cool in tins for about 5 minutes before transferring to a wire rack.
- Prepare the jelly by dissolving jelly crystals in boiling water, then add cold water and refrigerate until partially set.
- Dip each cake into the partially set jelly using a slotted spoon.
- Roll each cake in desiccated coconut while the jelly is still tacky.
- Spoon whipped cream onto one half of a cake and sandwich with another cake.
- Chill in the fridge for 30 minutes to set the jelly before serving.
Notes
Make these cakes ahead of time and store in an airtight container for up to three days before assembly. Customize with different jelly flavors or add fresh fruit slices.
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg