Jelly Cakes

The ingredient of Jelly Cakes

• 60g butter softened
• 1 2 cup caster sugar
• 1 egg lightly beaten
• 1 cup self raising flour
• 2 3 cup milk
• 85g packet raspberry jelly crystals
• 1 cup boiling water
• 1 cup cold water
• 3 cups desiccated coconut
• 1 2 cup double thick cream

The Instruction of jelly cakes

• preheat oven to 180u00b0c grease a 12 x 2 tablespoon capacity patty pan
• using an electric mixer cream butter and sugar until light and fluffy add egg a little at a time beating until well combined using a large metal spoon gently fold in half the flour and half the milk repeat with remaining flour and milk
• spoon mixture into patty pan bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean cool cakes on a wire rack
• stir jelly and boiling water together in a bowl until crystals are dissolved stir in cold water refrigerate for 1 hour or until cold and slightly thick
• place coconut into a large bowl cut each cake in half horizontally sandwich halves back together using 1 teaspoon of cream using a slotted spoon lower cakes 1 cake at a time into jelly drain excess jelly toss cakes in coconut until well coated place onto a lined tray and refrigerate for 30 minutes or until set

Nutritions of Jelly Cakes

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a