Jelly Cakes |
Elizabeth O'Halloran nee McKelson's classic for parties. |
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Quantities to make approximately 24
cakes 125 g butter 3/4 cup sugar 2 cups self-raising flour 2 eggs (61 g) 1/3 cup milk 1 teaspoon vanilla essence 1 cup coconut 1 packet quality brand raspberry jelly Patty tin 24 patty cases Basin for jelly Plate for applying coconut, an enamel plate is good for this Plate for finished cakes 4 forks for coating the cakes |
Preheat oven to 180 C (170 C fan forced). Sift flour well, at least 3 times. Cream the butter and add sugar gradually. It should be very smooth and white. Add the eggs one at a time. Add 1 Tablespoon of flour with the second egg to stop the mix separating. Using low speed on the mixer, add the well sifted flour and milk alternately. Line patty tin with patty cases Spoon in mixture, filling cases to about 2/3 full. Bake in oven at 180 C (170 C fan forced) for 20 minutes. Remove and place in cases on a wire rack. When cool remove cakes from cases. |
| Make up jelly to the instructions on the packet. Can be less water. Just before the jelly sets, using 2 forks dunk the cakes in jelly and place on the plate of coconut, roll in coconut until well coated. This is easiest if a second person does this with 2 different forks. Place coated cakes on clean plate. When all done place in fridge at least 1 hour. After that they can be stored if need be. | |