STRAWBERRYJELLY CAKES
PREP+ COOKTIME1 HOUR
(+REFRIGERATION)MAKES 15
6 eggs,atroomtemperature
2/3cup(150g)castersugar
1/3cup(50g)cornflour
½cup(75g)plain flour
1/3cup(50g)self-raisingflour
85gpacketstrawberryjellycrystals
2 cups(160g)desiccatedcoconut
300mlthickenedcream,
whipped into soft peaks
1 Preheattheovento180°C(160Cfan).
Spraya 20cmx 30cmrectangularpan
withcookingoil;usebakingpapertoline
thebaseandlongsides,leaving5cmof
paperhangingoverthesidesofthepan.
2 Breakeggs,oneata timeintoa large
bowl.Beatwithanelectricmixeronhigh
speedforabout 10 minutesuntilthickand
creamy.Addsugarinsmallamounts;beat
untileachlotofsugarhasdissolved
beforeyouaddthenext.
3 Placea sheetofbakingpaperonthe
bench;siftthefloursontothepaper.
Carefullytipthembackintothesieve
orsifter;siftit again.Dothisonemore
time.Gentlyfoldfloursintoeggmixture.
4 Putthecakemixtureintothepan;use
a spatulatospreadthemixtureevenly
over the base. Put the pan in the ovenandbakeforabout 35 minutes.Takethe
panoutoftheoven.Immediatelyturn
thecakefromthepanontoa wirerack
coveredwithbakingpaper.Leavetocool.
5 Meanwhile,followtheinstructionson
thepackettomakethejelly;pourit into
a shallowcontainer.Placeinthefridge
forabout 20 minutesuntilsettothe
consistencyofunbeateneggwhite.
6 Usea sharpknifetocutanyuneven
bitsoffthesidesofthecake;cutthecake
into 15 squares.Putthecoconutintoa
mediumbowl.Usetongstodipthecake
squaresintothejelly;letanyexcessjelly
drainoffthecake.Addthesquaresto
thebowlofcoconut,a fewata time,and
useyourcleanhandstotosstheminthe
coconut.Placejellycakesona plate;
placeinfridgefor 30 minutes.Takejelly
cakesoutofthefridge;cuttheminhalf
throughthemiddle.Make“sandwiches”
byspreadingwhippedcreambetween
the two halves of each cake.122 #THEWEEKLYEATSKids' Cooking