By: Simone Christensen
These old fashioned Jelly Cakes were made every year when I was younger by my mother. Only on special occasions would she make these, mainly birthdays.
I call them Old fashioned because I’m nearly 52. I have fond memories of when I was a very young child watching my mother in the kitchen making this delicious jelly version of chocolate lamingtons. Without a doubt these jelly cakes would be one of my most favourite recipes I remember my mother making.
Recipe Note: These Two Minute Sponge Cupcakes dipped in Raspberry or Strawberry Jelly (Jello) and desiccated coconut freeze great. Use any flavoured jelly although I have only ever used Strawberry, Raspberry or Lime flavours
- 1 batch TWO MINUTE SPONGE CUPCAKES,
- 85 gram (2.9 oz) Packet Raspberry Jelly Crystals
- 1 cup Desiccated Coconut
To make up the jelly
- Combine one package of jelly to 1/2 cup boiling water and stir until dissolved. If it doesn't dissolve properly put it in the microwave for a few seconds and give another stir.
- Once dissolved add another 1/2 cup cold water.
- Put the jelly into a shallow tray and put into the fridge until its on the verge of setting but still watery. Not to worry if the jelly has set, just put it in the microwave for about 20 seconds to heat it up so that it becomes a little watery again.
- Once you have cooked the cupcakes and they are cold, remove the paper patties and dip them into the jelly until they are all covered over then roll them in the coconut.
- Place inside a plastic storage container - keep going until all the cakes are covered.
- Allow to set inside the fridge for a few hours.
- You can eat them whole or cut in half and add some raspberry jam and whipped cream