Old-Fashioned Jelly Cakes

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.

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!

Old-Fashioned Jelly Cakes

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

Adjust servings

+

–

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

230

kcal

Total time

40

minutes

Soft sponge dipped in jelly and rolled in coconut—retro treat.

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Ingredients

• 1/2 cups Sugar, Castor

• 2 Eggs-(room temperature)

• 1/2 cups Milk

• 2.5 cups Coconut -desiccated

• 125 gram Butter-(at room temp)

• 75 gram Jelly-(1 pkt..whatever flavour you like!)

• 1.33 cups Flour Self-Raising

Directions

• Preheat the oven to 180 degrees.
• Grease a square cake tin well and line with baking paper.
• Using beaters, cream the butter and sugar until light and creamy.  Beat in the eggs until just combined.
• Fold in the flour and milk until smooth.
• Pour mixture into prepared pan and bake for 20 – 25 minutes or until a skewer comes out clean.
• Let the cake cool on a wire rack.
• Whilst waiting for the cake to cool, mix the jelly crystals with 1 cup of boiling water and stir until the crystals are dissolved.
• Add 200ml of cold water and chill until partially set.
• Cut the cake into squares, dip the cakes in the jelly mixture, then roll in the coconut.
• Place the jelly cakes on a baking tray and chill for 1/2 hour.

Notes

• Jelly Cakes are suitable to freeze for up to two months.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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