Description
Delightful cakes with fluffy sponge, vibrant strawberry jelly, and whipped cream, evoking nostalgia and sweetness.
Ingredients
Scale
- 80g butter, softened
- 1/2 cup (110g) caster sugar
- 1 tsp vanilla extract
- 1 egg
- 2/3 cup (160g) milk
- 1 cup (130g) self-raising flour, sifted
- 85g packet strawberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
- 3 1/2 cups (280g) desiccated coconut
- 1 cup (240g) whipped cream
Instructions
- Preheat your oven to 175°C (350°F), fan-forced. Lightly grease two 12-hole patty-pan tins.
- Cream together the butter, sugar, and vanilla extract in a mixing bowl until pale and fluffy.
- Beat in the egg until fully incorporated.
- Fold in the milk and self-raising flour in alternating batches, starting and ending with flour.
- Spoon the batter evenly into each patty-pan hole, filling just below the top.
- Bake for 15 to 18 minutes, or until a skewer inserted comes out clean.
- Cool the cakes in the tins for 5 minutes before transferring to a wire rack.
- Prepare the jelly by dissolving the jelly crystals in boiling water, then stir in cold water and chill.
- Dip each cake into the jelly using a slotted spoon, allowing excess jelly to drip off.
- Roll the cakes in desiccated coconut.
- Spoon whipped cream onto half a cake and sandwich with another to form a treat.
- Chill completed cakes in the refrigerator for 30 minutes before serving.
Notes
You can prepare the sponge a day in advance. Ensure the jelly is just right before coating the cakes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 190
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg