FINGER LICKIN' FRIDAY
Jelly cakes are the ultimate when it comes to patty cakes. They remind me of cooking days with my Mum and Nan, we'd bake and then get our hands dirty and finally rest while waiting for the cakes to set, the shortbread to bake and the sun to go down so that we could go out and pick vegetables for tea. We'd each have two jelly cakes for dessert, and another if we were lucky! I think I had forgotten how easy they are to make, too. An afternoon of easy cooking will result in a treat that is deliciously sweet, light and fluffy, and moist thanks to the jelly coating and cream centre. Yes, a jelly outer and cream centre - what more could you ask for?
What you'll need:
2 cups self-raising flour
3/4 cup caster sugar
3/4 cup milk
1 teaspoon vanilla essence
1 packet raspberry jelly
1-2 cups desiccated coconut
300ml thickened cream
What to do:
Preheat the oven to 180C and line 3 patty cake trays with papers.
Mix the jelly according to packet instructions and refrigerate while you bake the cakes.
Beat the butter and sugar together until pale and creamy. Add the eggs one at a time, beating between each addition. Add the vanilla, milk and flour and beat to combine. Spoon mixture into patty cake papers and bake for 15 minutes or until golden on top and cooked through. Remove cakes from wrappers and use a skewer to poke 3-4 holes in them. Slice each cake in half horizontally and allow to cool completely.
Whip the cream to soft peaks and refrigerate until the cakes have cooled. Spread a tablespoon of whipped cream onto one half of each cooled cake, and sandwich together with the other half.
By now the jelly should be completely cooled and a little thicker. (If it has thickened too much, add a touch of hot water and whisk until smooth.) Dip each cake into the jelly, turn to coat and place on a tray. Keep the bowl of jelly out of the fridge, but refrigerate cakes for 2 hours.
Place the coconut into a bowl sit and sit it next to the jelly. Dip each cake once more into the jelly, allow any excess to drip off, and then coat with coconut. Refrigerate for 2 more hours or until set. Enjoy with extra whipped cream!