Little Jelly Lamingtons

Little Jelly Lamingtons

Recipe
Starts 01 Mar - Ends 30 Jun
Ingredients
1/2 cup self-raising flour
1/2 cup plain flour
1/2 cup cornflour
6 eggs, at room temperature
1 cup caster sugar
6 cups desiccated coconut
Ingredients for Jelly Icing
2 x 85g pkt jelly crystals
2 cups boiling water
1 cup cold water
Step 1. Preheat oven to 160 degree C fan forced. Grease and line 4cm deep, 20x30cm (base) slab pan with baking paper, allowing it to overhang slightly. Step 2. Sift all three flours together three times to aerate. Whisk eggs and sugar in a clean, dry bowl on high speed with an electric mixer for 5 minutes or until thick and pale. Sift flour mixture over egg mixture one final time, and gently fold until just combined. Gently spread sponge into the pan. Step 3. Bake for 28-30 minutes or until light golden and sponge springs back when gently touched in the centre. Set aside to cool in the pan. Cover with a clean tea towel and set aside overnight. Step 4. Remove sponge from the pan and trim the edges. Cut into 24 4x4cm squares. Spread the coconut on a tray or large plate. Tip the jelly crystals into a deep large bowl. Pour over boiling water, stir to dissolve the crystals, then stir in cold water. Refrigerate 1 hour or until it starts to thicken. Step 5. Place 4-5 pieces of cake into the jelly, turning until well coated. Remove the cake one piece at a time, allowing excess jelly to drip back into the bowl. Roll in the coconut and place on tray to set. Repeat with the remaining cake, jelly and coconut. RECIPE PICTURED WITH RASPBERRY AND LIME JELLY. RECIPE COURTESY OF WESTINGHOUSE
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