Raspberry Jelly cake
I have always always trusted Australian Women`s weekly recipe.
I have many of their cookbooks and it is always a delight to bake one of their original recipes.
This Raspberry jelly cake is from their cookbook, instead of strawberry jelly, I used raspberry jelly for that bright pink lamingtons.
Lamingtons are easy to bake . They are so nice to look at. For me it embodies, everything nice and frilly and girly.
The recipe is from the book `Cakes`from Australian Womens Weekly cook books.
Whatcha need are :
150 gm sugar
6 eggs
125 g cake flour
50 g cornflour
one and a half teaspoon baking powder
1 packet raspberry jelly crystals
2 cups dessicated coconut
Preheat to 180 degrees Celsius.
Beat eggs and sugar till light and thick.
Sift the flours and baking powder. Fold into the egg.
Grease and line a lamington pan.
Pour batter into the pan and bake for 30 minutes.
Invert into a lined wire rack and trim all sides.Ciit into cubes.
Prepare Jelly as per packet instructions.
Dip the cubes in Jelly and roll on Dessicated coconut. Chill and serve.
This quantity makes about 20 lamingtons.
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