Strawberry jelly cakes

Strawberry jelly cakes
Strawberry jelly cakes

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking
Cooking method: bake, fridge/freeze, blend
Season: All year round

Strawberry jelly cakes

6 eggs
2/3 cup (150g) caster sugar
1/3 cup (50g) cornflour
½ cup (75g) plain flour
1/3 cup (50g) self-raising flour
80g packet strawberry jelly crystals
2 cups (160g) desiccated coconut
300ml thickened cream, whipped

Preheat oven to 180°C/160°C fan-forced. Grease 20cm x 30cm lamington pan; line base and long sides with baking paper, extending paper 5cm over sides.

Beat eggs in large bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions. Triple-sift flours; fold into egg mixture.

Spread mixture into pan; bake about 35 minutes. Turn cake immediately onto baking-paper-covered wire rack to cool.

Meanwhile, make jelly as per packet instructions; refrigerate until set to the consistency of unbeaten egg white.

Trim all sides of cake. Cut cake into 15 squares; dip squares into jelly, drain off excess. Place coconut into medium bowl; toss squares in coconut. Refrigerate 30 minutes. Halve cakes horizontally; sandwich cakes with whipped cream.

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