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.
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.
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!