Name: Pineapple jelly cakes
Cook time: 60 min
Total time: 60 min
Ingredients: 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

Ingredients

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

1.Preheat oven to 180ºC. Grease a 19cm x 30cm lamington pan; line base and long sides with baking paper, extending paper 5cm over sides.

2.Beat 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.

3.Bake about 30 minutes. Turn cake onto a baking paper-covered wire rack to cool.

4.Meanwhile, make jelly according to packet instructions; refrigerate about 2 hours or until jelly is set to the consistency of unbeaten egg white.

5.Trim 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.

6.Meanwhile, beat cream in a small bowl with an electric mixer until firm peaks form. Cut cakes in half; sandwich with cream.

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