We’re excited to be sharing this Jelly Cakes CWA recipe with you from WHOot Contributor Gail. The CWA is short for Country Women’s Association and they are behind such old-time favorites like the famous 3 Ingredient Fruit Cake.
This Jelly Cakes recipe is one that will be requested time and again by family and friends. They are light as air, fluffy and ohhhh so delicious!
Jelly Cakes Ingredients
60g (2.1oz) butter, softened
1/2 cup caster sugar
1 egg, lightly beaten
1 cup self – raising flour
2/3 cup milk
85g (3oz) packet raspberry jelly crystals/Jello
1 cup boiling water
1 cup cold water
3 cups desiccated coconut
1/2 cup double thick cream (Whipping Cream)
How To Make Jelly Cakes CWA Recipe
Preheat oven to 180C. Grease a 12 x 2 tablespoon capacity patty pan (muffin tin).
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 center 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. 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.
Cut a circle of cake from the top of each cake. Pipe whipped cream onto the cake and sit cake top back on. Plate up and serve. Enjoy!
Want More Gail?
Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.
She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.