Ingredients

Vanilla Cake

Raspberry Jelly

Vanilla Cream Filling

To Assemble

Method

Vanilla Cake

  • 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

  • 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

  • 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

  • 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.

Community Experience

Feedback and Reviews

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Mary-Anne

Love, love, love them - How wonderful to recreate these little cakes once again. I would normally buy a sponge cake but decided to have a go at making them and they worked out perfectly. Lovely cake recipe. Thank you

+ 113 star only ratings in addition to the reviews above
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