Recipe

lemon jelly cakes

Aug 31, 2011 2:00pm
  • 25 mins preparation
  • 10 mins cooking
  • Serves 24
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Ingredients

lemon jelly cakes
  • 85 gram packet lemon-flavoured jelly crystals
  • 2 eggs
  • 1/2 cup caster sugar
  • 2/3 cup self-raising flour
  • 1/2 teaspoon baking powder
  • 20 gram butter, melted
  • 1 1/2 cup desiccated coconut
  • 300 millilitre thickened cream, softly whipped

Method

lemon jelly cakes
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease 2 x 12-hole (2 tablespoon) round-based patty pans. Make jelly as packet directs. Chill for 1 1/2 hours or until set to the consistency of unbeaten egg white.
  • 2
    Using an electric mixer, beat eggs and sugar in a small bowl for 8 minutes or until very thick and creamy. Triple-sift flour and baking powder onto baking paper. Gently fold flour into egg mixture. Fold in butter and 2 tablespoons boiling water.
  • 3
    Spoon mixture into prepared pans. Bake for 8-10 minutes or until a skewer inserted at centre comes out clean. Immediately turn out cakes onto a baking paper covered wire rack. Cool.
  • 4
    Place coconut on a plate. Dip each cake into jelly, then toss in coconut. Place in a single layer on a baking tray lined with baking paper. Cover with plastic food wrap. Chill for 30 minutes or until set. Cut cakes in half. Using a 1 cm star nozzle, pipe cream onto half the cakes. Top with remaining cake halves to sandwich. Serve.

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