These adorable old fashioned, Australian Pink Jelly cakes are perfect for Mother's Day, birthdays and other celebrations. These traditional Jelly Cakes are made with a traditional vanilla cake recipe.
Vanilla Cake
Ingredients
125g (½ block) Fairy margarine, chopped, at room temperature
165g (¾ cup) caster sugar
1 tsp vanilla extract
2 eggs, at room temperature
125ml (½ cup) milk
200g (1 ⅓ cups) self-raising flour
Method
Preheat oven 180°C/160°C (fan forced) and grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges
To make cake, beat Fairy margarine, sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture may look curdled at this stage
Add milk and sifted flour, in two batches, folding until combined. Spoon into prepared pan. Smooth over top
Cook 25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Remove. Stand in pan 10 minutes. Transfer to a wire rack to cool
Raspberry Jelly
Ingredients
85g packet raspberry jelly crystals
250ml (1 cup) boiling water
125ml (½ cup) cold water
Method
Meanwhile, dissolve jelly crystals in boiling water, in a shallow dish. Stir in cold water. Refrigerate until jelly starts to set around the edge
Vanilla Cream Filling
Ingredients
180g Fairy margarine, chopped, at room temperature
2 tsp vanilla extract
330g (2 ¾ cups) icing sugar mixture
1 tbsp milk
Method
Beat Fairy Margarine and vanilla in same, clean bowl of electric mixer until pale and creamy. Gradually add sifted sugar, beating until combined. Beat in milk, until smooth. Transfer to a piping bag fitted with a 9mm plain nozzle
To Assemble
Ingredients
95g (1 ¼ cups) shredded coconut
80g (1 cup) desiccated coconut
160g (½ cup) raspberry jam
Method
Cut cake into 24 equal squares (approx. 5cm squares). One at a time, dip cakes into jelly, allowing excess to drip away. Roll in combined coconuts. Transfer to a wire rack. Refrigerate for about 1 hour, or until set
Cut cakes in half. Spread one half with jam (1 tsp each). Pipe filling on top of other half and sandwich together. Repeat with remaining cakes, jam and filling
Tips & Hints
Filled cakes will last for up to two days in the fridge in an airtight container.
