2020-03-01 The Australian Womens Weekly Food

Test

Kitchen

Notes

Thejellycakesare

besteatenontheday

youmakethem.

Theun-icedand

unfilledspongecake

canbefrozenforupto

onemonth.Putitinan

airtightcontaineror

wrapitina fewlayers

ofplasticwrapbefore

placinginthefreezer.

Weusedstrawberry

jellycrystals,which

givea prettypink

colourtothefinished

cakes,butyoucan

useanycoloured

orflavouredjelly

youlike.Orangeor

limecouldalsoprove

a hit with young ones.

1

Fo raperfectspongecakebaseforyour

jellycakes,sifttheflourstogetherthree

timesontobakingpaper- thepaperletsyou

easily lift the flours back into the sieve.

2

Cutthecookedandcooledspongeinto

squaresandthendipinthejellymixture

usingtongs.Thejellyneedstohavethickened

• but not set - so it sticks to the cake.

3

Onceallthecakesarecoatedinthejelly

andcoconutmixture,splitinhalfand

dollopa littlewhippedcreamontoonehalf.

Youcouldalsogratesomewhitechocolate

intothecreamorevenspreada layerof

Nutella on the cake before the cream.

4

Gentlyarrangethetophalvesofthejelly

cakesontopofthecreammixture.Don’t

betemptedtooverfillthecakeswithcream,

asit willoozeoutthesides- andthatcould

getmessywhenthereare lots of little

fingers on the loose!

TEST

KITCHEN

COOKING

SCHOOL

STEP-BY-STEP

AWW FOOD•ISSUE FIFTY EIGHT 123