Watch how to make pink jelly cakes
Pink jelly cake recipe
- 125g (½ block) Fairy margarine, chopped, at room temperature
- 165g (¾ cup) caster sugar
- 2 tsp vanilla extract
- 2 eggs, at room temperature
- 125ml (½ cup) milk
- 200g (1 ⅓ cups) self-raising flour
- 85g packet raspberry jelly crystals
- 250ml (1 cup) boiling water
- 125ml (½ cup) cold water
- 180g Fairy margarine, chopped, at room temperature
- 2 tsp vanilla extract
- 330g (2 ¾ cups) icing sugar mixture
- 1 tbsp milk
- 95g (1 ¼ cups) shredded coconut
- 80g (1 cup) desiccated coconut
- 160g (½ cup) raspberry jam
- 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 for 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
- 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
- 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 for making pink lamingtons
Slicing the cake evenly
Before you cut the cake, cool completely on a wire cake rack. Don’t be tempted to cut it while it is warm as it will tear the cake and cause uneven edges. To cut 24 even squares, use a ruler as a guide. Make small incisions to mark out the squares. Use a long bladed serrated knife to cut out your squares.
Prepare a production line
Before your start dipping the cakes in jelly and coconut, arrange your production line. Place a large wire cake rack on top of a large tray place the finished cake and catch any excess drips of jelly or
coconut. Mix the coconuts into a shallow dish. Arrange bowls close together so that you can create a production line.
Avoid soggy cake
The jelly should be just set around the edges, and the centre should be a thick dippable liquid. One jelly cake at a time, dip cake squares into the jelly for two seconds, turn it over gently to coat both sides and to absorb the jelly evenly. Allow excess jelly to drip off back into dish so that the vanilla cake does not become too soggy. Immediately roll carefully into combined coconut making sure that it is evenly covered. Place onto wire rack. Repeat with vanilla cakes, jelly and coconut.
Chill before slicing
Refrigerate all the coated cakes for one hour. This will allow the jelly to be absorbed and set, and will also firm up the cake ready to slice. When cooled and ready to fill, a small serrated knife will make it easier to cut the cakes in half. Spread one side with one teaspoon of jam and pipe vanilla cream filling onto the other half. Sandwich together. Repeat with remaining cakes, jam and vanilla cream.
How long can you store pink jelly cakes
Place pink jelly cakes in an airtight container to store. This will prevent the cakes from drying out. You can store them like this in the refrigerator to for up to two days.
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