Quick & Easy

Women’s Weekly Vintage Edition: Jelly cakes

Who remembers jelly cakes? These delicious sponge cakes, filled with whipped cream and coated in sweet strawberry jelly and coconut, are a delight from start to finish.


Jelly cakes
Gem scones


Jelly cakes

1.Dissolve the jelly crystals in boiling water, add cold water and refrigerate until party set.
2.To make the gem scones, beat butter and sugar in a small bowl with an electric mixer until light and fluffy; add egg gradually and beat until combined. Stir in sifted flour and milk in two batches; stir until smooth.
3.Lightly grease three 12 hole gem irons and drop three level teaspoons of mixture into each hole. Bake in a hot oven for about eight minutes or until lightly browned; turn onto wire rack to cool.
4.Trim rounded tops from gem scones to give a flat surface for joining.
5.Beat cream with sifted icing sugar in a small bowl until soft peaks form; sandwich scones with whipped cream.
6.Place a scone on a slotted spoon or egg slide, spoon partly set jelly over the scone and roll carefully in coconut. Repeat with remaining scones and jelly.
7.Refrigerate for about 30 minutes or until jelly is set; leftover jelly, cake trimmings and cream can be used to make trifle.

The old-fashioned cast gem irons are available from speciality cookware shops, or even second-hand shops. This recipe can be made a day ahead; to store, cover and refrigerate.


Related stories