The Real Old-Fashioned Jelly Cakes were made in a gem iron but they are really hard to find now unless you visit a second-hand store.
So this is exactly the same recipe – but made in the shape of lamingtons which is just easier for everyone.
Method
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Preheat the oven to 180 degrees.
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Grease a square cake tin well and line with baking paper.
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Using beaters, cream the butter and sugar until light and creamy. Beat in the eggs until just combined.
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Fold in the flour and milk until smooth.
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Pour mixture into prepared pan and bake for 20 - 25 minutes or until a skewer comes out clean.
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Let the cake cool on a wire rack.
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Whilst waiting for the cake to cool, mix the jelly crystals with 1 cup of boiling water and stir until the crystals are dissolved.
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Add 200ml of cold water and chill until partially set.
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Cut the cake into squares, dip the cakes in the jelly mixture, then roll in the coconut.
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Place the jelly cakes on a baking tray and chill for 1/2 hour.
Recipe Hints and Tips:
- Jelly Cakes are suitable to freeze for up to two months.
This is a Gem Iron – they weigh about 1kg each!
If you have never tried Jelly Cakes, you are in for a treat. They are sweet, dainty and delicious. You serve them split in half with some fresh cream in between. What I love about these is that you can freeze them, and just about eat them from frozen.. so good. Strawberry is my personal favourite, but as long as there is a jelly flavour in the flavour you want, you really can go nuts and try any or all of them.
Other really yummy flavours include: Lemon, Pineapple and Blueberry.
These are perfect for a garden party or high tea.
They don’t do well in the extreme heat – so if you are in the North of Australia, save these for the Winter months!
