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Raspberry jelly cakes
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Prep Time:
150 minutes
Cook Time:
15 minutes
Total Time:
165 minutes
Revive these classic favorites with our help!
Ingredients:
  • 85g packet raspberry jelly crystals
  • 250.00 gm boiling water
  • 125g butter, softened
  • 141.90 gm caster sugar
  • 4.40 gm vanilla extract
  • 2 eggs
  • 187.50 gm self-raising flour
  • 64.38 gm milk
  • 170.00 gm desiccated coconut
  • 300ml thickened cream
  • 12.00 gm icing sugar mixture
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and grease two 12-hole patty pans with a 2 tablespoon capacity each.
  • Combine jelly crystals with boiling water in a medium heatproof bowl, whisking until dissolved. Stir in 200ml cold water until well mixed. Cover and refrigerate for 45 minutes until it starts to set into a thick, syrupy consistency.
  • Using an electric mixer, whip together butter, caster sugar, and vanilla for 5 to 6 minutes until light and smooth. Add eggs one at a time, beating well after each addition. Sift flour over the mixture, pour in the milk, and gently fold until just combined. Divide the batter among the patty pan holes and bake for 12 to 15 minutes or until a skewer inserted in the center comes out clean. Let them cool in the pans for 5 minutes before transferring to a wire rack.
  • Spread coconut on a plate. Dip cooled cakes, one at a time, into jelly mixture for 30 seconds using a fork. Coat in coconut and place on a lined baking tray. Refrigerate covered for 1 hour until firm.
  • Whip cream and icing sugar with an electric mixer until soft peaks form. Gently cut each jelly cake in half horizontally and assemble by sandwiching them with the cream mixture. Serve and enjoy!

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