Name: Strawberry jelly cakes
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 6 eggs; 2/3 cup (150g) caster sugar; 1/3 cup (50g) cornflour; 1/2 cup (75g) plain flour; 1/3 cup (50g) self-raising flour; 80 gram packet strawberry jelly crystals; 2 gram (160g) desiccated coconut; 300 millilitre thickened cream, whipped

Ingredients

6 eggs

2/3 cup (150g) caster sugar

1/3 cup (50g) cornflour

1/2 cup (75g) plain flour

1/3 cup (50g) self-raising flour

80 gram packet strawberry jelly crystals

2 gram (160g) desiccated coconut

300 millilitre thickened cream, whipped

Method

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

2.Beat eggs in a large bowl with an 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.

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

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

5.Trim all sides of cake. Cut cake into 15 squares; dip squares into jelly, drain off excess.

6.Place coconut into a medium bowl; toss squares in coconut. Refrigerate 30 minutes. Halve cakes horizontally; sandwich cakes with whipped cream.

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