There is a good chance these Strawberry Jelly Cakes are going to take you straight back to your childhood. They start with quite possibly the softest sponge cake you have tasted, which is the cut into squares, dipped in strawberry jelly and coated in a good layer of desiccated coconut. Strawberry is definitely my favourite, and I love the colour, but you could get creative and try other jelly flavours, like pineapple, lemon or orange. These cakes are refrigerated after being coated in the jelly and coconut, which makes them a great summer treat. If you want to make them look even prettier, try cutting each square in half, spreading whipped cream on the cut edge and sandwiching back together.
To make these strawberry jelly cakes, first you need to make the cake. Start by preheating your oven to 160c, and lining a square cake tin with baking paper. Add the eggs to the bowl of a stand mixer and beat using the wire whisk attachment until the eggs triple in volume and are thick and creamy. This will take around 10 minutes. Gradually add the sugar to the eggs with the motor still running. Next, sift in the cornflour, self raising flour and plain flour and fold through the egg mixture. Pour the cake batter into the prepared cake tin and bake for around 35 minutes or until cooked through. Let the cake cool in the tin.
Meanwhile, prepare the jelly according to the packet directions. Place in the fridge until the jelly starts to set and thicken. Cut the cake into 16 squares, then dip each square in the jelly, and coat in the desiccated coconut. Refrigerate for 30 minutes before serving.
- 6 eggs
- 1/2 cup sugar
- 1/3 cup cornflour
- 1/3 cup self raising flour
- 1/2 cup plain flour
- 85g packet strawberry jelly
- Desiccated coconut, for sprinkling
Preheat the oven to 160c. Line a square cake tin with baking paper and set aside.
Add the eggs to a stand mixer and beat until the eggs have tripled in volume and are thick and creamy. Gradually add the sugar with the motor still running.
Sift in the cornflour, self raising flour and plain flour and fold through the egg mixture.
Pour the cake batter into the prepared cake tin and bake for around 35 minutes, or until cooked through. Allow the cake to cool before removing from the tin.
Meanwhile, make the jelly according to the packet directions and refrigerate until the jelly thickens and begins to set.
Cut the cake into 16 squares. Dip each square into the jelly, before coating in the coconut. Place the cakes back in the fridge for 30 minutes before serving.