Name: Jelly cakes
Cook time: 30 min
Total time: 30 min
Ingredients: 125 gram butter; 1 teaspoon vanilla essence; 1/2 cup caster sugar; 2 eggs; 1 1/2 cup self-raising flour; 1/2 cup milk; 1/2 cup thickened cream; 1 tablespoon icing sugar; 100 gram packet raspberry jelly crystals; 1 cup boiling water; 1 cup cold water; 2 cup coconut, approximately

Ingredients

125 gram butter

1 teaspoon vanilla essence

1/2 cup caster sugar

2 eggs

1 1/2 cup self-raising flour

1/2 cup milk

1/2 cup thickened cream

1 tablespoon icing sugar

100 gram packet raspberry jelly crystals

1 cup boiling water

1 cup cold water

2 cup coconut, approximately

Method

1.Grease gem irons well.

2.Beat butter, essence and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined. Stir in sifted flour and milk. Drop tablespoons of mixture into prepared gem irons. Bake in moderately hot oven for about 15 minutes. Cool on wire rack. Cut rounded tops from cakes.

3.Beat cream with sifted icing sugar until firm peaks form. Dissolve jelly crystals in boiling water, add cold water; refrigerate until jelly is partly set. Join cakes with cream; dip in jelly, roll in coconut. Refrigerate 30 minutes.

Keeping time: 2 days.

You will need a gem iron for this recipe. Gem irons are made from cast iron and are available at kitchenware stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook