Once a staple at any local bakery, this jelly cake recipe will take you back to your childhood with its soft sponge, tropical coconut and jelly flavouring. These scrumptious cakes make a delicious summer treat with their light and fluffy texture and their fresh whipped cream.

While this recipe uses strawberry jelly, feel free to try with other jelly flavours, such as pineapple, lemon or orange. The jelly cakes are super easy to make, you can even get your grandkids involved, letting them dip the sponge in the jelly and then rolling the squares in the coconut.

Store in the fridge to keep them cool and fresh, so you can indulge in this sneaky summer treat.

 Ingredients

• 6 eggs
• 1/2 cup sugar
• 1/3 cup cornflour
• 1/3 cup self-raising flour
• 1/2 cup plain flour
• 85g packet strawberry jelly
• Desiccated coconut, for sprinkling
• Whipped cream

Method

1. Preheat the oven to 160°C.
2. Grease a square slice pan and line with baking paper.
3. Beat the eggs in a large bowl until they have tripled in volume and then gradually add in the sugar while continuing to beat the eggs.
4. Sift in and fold through the cornflour, self-raising flour and plain flour.
5. Pour the mixture into the prepared slice pan and bake in the oven for 35 minutes.
6. Set aside to cool completely.
7. Make the strawberry jelly as per packet instructions and leave in the fridge until the jelly is thick.
8. Check on the jelly, you don’t want it to set completely.
9. Remove the cake from the slice tin and cut into even squares.
10. Coat the pieces of cake in the jelly by dipping them straight in and roll in coconut.
11. Place the jelly cakes in the fridge for 30 minutes to set.
12. Take them out of the fridge, cut a slit in the top of the cakes and spoon in your whipped cream.
13. Serve and enjoy!
14. Store in an airtight container in the fridge, especially when the temperatures are high.