Pineapple jelly cakes
Aug 31, 1975 2:00pm- 1 hr cooking
- Makes 20 Item
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Ingredients
Pineapple jelly cakes
- 6 eggs
- 2/3 cup (150g) caster (superfine) sugar
- 1/3 cup (50g) cornflour (cornstarch)
- 1/2 cup (75g) plain (all-purpose) flour
- 1/3 cup (50g) self-raising flour
- 80 gram packet pineapple jelly crystals
- 1 cup (80g) desiccated coconut
- 1 cup (75g) shredded coconut
- 2/3 cup (160ml) thickened (heavy) cream
Method
Pineapple jelly cakes
- 1Preheat oven to 180ºC. Grease a 19cm x 30cm lamington pan; line base and long sides with baking paper, extending paper 5cm over sides.
- 2Beat eggs in a large bowl with an electric mixer for 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions. Fold in triple-sifted flours. Spread mixture into pan.
- 3Bake about 30 minutes. Turn cake onto a baking paper-covered wire rack to cool.
- 4Meanwhile, make jelly according to packet instructions; refrigerate about 2 hours or until jelly is set to the consistency of unbeaten egg white.
- 5Trim and discard edges from cake; cut cake into 20 squares. Dip each square into jelly; toss in combined coconuts. Place on a tray, refrigerate 30 minutes.
- 6Meanwhile, beat cream in a small bowl with an electric mixer until firm peaks form. Cut cakes in half; sandwich with cream.