Mum's jelly cakes
By: Kylie Kwong From: Kylie Kwong Heart and Soul
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- Prep time:
- 30 mins, plus chilling
- Cook time:
- 10 mins
- Serves:
- Makes about 30 cakes
Enjoy one of Kylie Kwong's childhood treats with her Mum's creative recipe for jelly-rolled cup cakes
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"When I was little, Mum used to make these incredible jelly cakes," says Kylie. "It's really quite funny, because of course we're Chinese and yet we're making these very Australian cakes. They're basically little patty-pan cakes rolled first in red jelly that's still wobbly and then in desiccated coconut. I guess they're like a pretty-in-pink version of the all-Australian lamington - and I still have no idea where my mother got the recipe from . . ."
Ingredients
- 250 ml boiling water
- 85g strawberry jelly
- 180 ml cold water
- 125g Butter
- 110g caster sugar
- 1 Egg
- 175g self-raising flour, sifted
- 125ml Milk
- 1/2 tsp vanilla essence
- 190 g desiccated Coconut
Method
1. Pour boiling water into a large heatproof jug. Add in the jelly and stir until dissolved, then stir in cold water.2. Pour the jelly mixture into a large, shallow dish, about 20 x 25cm, cover and refrigerate for 2-2 1/2 hours, or until jelly is just starting to set. (It is important that the jelly is used at the right consistency; if it is too firm it will not stick to the cakes.)
3. Meanwhile, lightly grease 3 x 12 hole shallow cup cake tins (30ml capacity) and preheat oven to 180°C/gas 4.
4. Cream together butter and sugar in a bowl with an electric mixer until light and fluffy.
5. Break in the egg and beat until just combined. Add the flour, milk and vanilla flavouring and mix until smooth.
6. Spoon the mixture into the prepared tins.
7. Bake for about 10 minutes, or until lightly browned. They're ready when a skewer inserted in the centre comes out clean.
8. Remove cakes from tins and transfer to a wire rack to cool.
9. Remove the jelly from refrigerator and quickly roll a cake in the jelly, coating it evenly. Toss the jelly-covered cake in coconut until it's coated all over.
10. Repeat with remaining cakes and arrange on a platter to serve.
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Latest Comment
This sounds fun! I've always eaten jam and coconut cake which is a traybaked sponge, topped with a thin layer of strawberry jam and then coconut sprinkled onto it. It was a tea time treat. Thanks for the reminder - v inventive Mum! [Maybe she ran out of jam one day?] :-)
i made these cakes for my childrens birthday parties 35 years ago, they came from the Edmonds cook book, which i still have. good ol kiwi tucker.......